Tandoori chicken with turmeric rice

My fiancé and I were hanging out at our friends pool when we walked by a party grilling tandoori chicken. It smelled so good and we instantly had a craving for it. Later that week, I tried a recipe to make some at home. The recipe is from Epicurious. It was very good and pretty easy. Reid loved the spiciness of it (I added a lot of cayenne to the yogurt sauce).
Tandoori chicken is traditionally cooked in a clay oven, a tandoor. In this version the chicken is broiled.

Tandoori chicken
Ingredients:
For spice paste:
1 large garlic clove
1 1/2 tsp coarse salt
1 small fresh red or green chile
1/3 cup low fat plain yogurt
1 tbs fresh lemon juice
2 tsp fresh grated ginger
1 1/2 tsp ground coriander
3/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp nutmeg
1/8 tsp ground clove

4 skinless boneless chicken breasts
1 small red onion, thinly sliced
2 tsp vegetable oil

For yogurt sauce
1/2 cup low fat yogurt
1 tsp fresh yogurt
Pinch cayenne

Preparation:
Combine spice paste ingredients in a food processor.
Make 3 diagonal cuts about 1/4 in deep in each chicken breast and rub spice paste into cuts and all over chicken.
Marinate chicken, covered, 30 minutes. Soak 1/2 red onion in ice cold water.

Preheat broiler. Brush chicken with 1 tsp oil and broil about 10 minutes. Flip chicken and brush with oil. Broil another 10 mins.

Make yogurt sauce by combining 1 tbs of minced red onion and yogurt and cayenne.

Drain soaked red onion and pat dry in paper towels. Top chicken with onion slices and yogurt sauce.

Turmeric rice
I have a rice cooker so I just combined these ingredients in a rice cooker. If you don't have one you could make it on the stove.
2 c basmati rice
4 c water
4 tbs butter
1 tsp salt
1 tbs ground turmeric
Once the rice is down, stir in 1/2 c frozen green peas.
Enjoy!

Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more