Wednesday, February 5, 2014

Tandoori Chicken over Tumeric Rice

  • Turmeric Rice

Ingredients
  1. 1 cup basmati rice
  2. 2 cups water
  3. 1 onion diced
  4. 1 tablespoon black mustard seeds
  5. 1 tbsp black sesame seed
  6. 1 tbsp white sesame seed
  7. Juice of 1 lime
  8. 2 tbsp cilantro minced
  9. Pinch salt
  10. 1 teaspoon ground turmeric
  11. 1 tbsp butter
  12. 2 tbsp olive oil
  13. 1 chicken bullion cube
  14. 3/4 cup frozen peas
Instructions
  1. Heat 1 quart saucepan over medium heat. Add mustard & sesame seeds. Cook until seeds start popping on a regular basis (about 5-10 min). Add butter and olive oil. When butter melts, add onions and pinch of salt. When onion become translucent, add lime juice and cilantro. Cook for 3 more minutes then add rice. Stir to coat rice and cook for about 2 more minutes. Add water, turmeric and bullion cube and bring to boil. Once boiling, cover with a tight fitting lid and turn off gas. Wait 10 min. Stir in frozen peas and cover with tight fitting lid. Wait 7-8 minutes or till rest of liquid absorbed.
  • Tandoori Chicken

Ingredients
  1. 1.5 cups vegenaise
  2. 2 tbsp garam masala
  3. 1 tsp tumeric
  4. 1 tsp curry powder
  5. 1 tsp ground cumin
  6. 1 tsp coriander
  7. Juice of one lime
  8. 3-4 lbs chicken thighs
Instructions
  1. Add yogurt and spices to a resealable freezer bag. Knead bag till spices are well mixed and blended. Add chicken and knead bag again till the chicken is well coated. Allow to sit for at least 30 minutes but preferably overnight.
By grill (preferred)
  1. After starting charcoal in a chimney, pile hot coals to one side. Place chicken on the other side of the grill and cover. Open bottom vents of grill completely and close top vents 90%. Allow to cook for about 1 hour till skin is crispy and reddish-brown.
By oven
  1. Preheat oven to 425 degrees. Arrange chicken on roasting pan. Cook for approximately 1 hour till skin is crispy.
Notes
  1. Serve over Tumeric Rice.

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