Chicken Tandoori with Jeera Rice

  • Yield: servings

Ingredients

Chicken:
3cups plain yogurt
3/4teaspoon garam masala
4tablespoons minced ginger
2teaspoons minced garlic
2teaspoons paprika
2teaspoons ground coriander
-- Juice of a lime
-- Salt and fresh black pepper
6whole chicken breasts
Jeera Rice:
1 1/2cups basmati rice
2tablespoons butter
1tablespoon cumin seeds
1teaspoon cinnamon and cloves
1/4cup cashew nuts, break into pieces
1/4cup chopped onion
1tablespoon ginger paste
2-- garlic glove finely chopped
1/4cup of cilantro leafs
Salt to taste

Instructions

Chicken

  1. Preheat broiler. Combine yogurt, garam masala, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Cut chicken breasts in half. Dredge chicken in yogurt mixture and marinate for 2 hours.
  2. Place chicken breasts on pan, skin side facing up; reserve marinade that does not cling to breasts. Broil for 5 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil for another 5 minutes, or until lightly browned and/or internal temperature of 160 is reached. Add remaining lime juice over chicken and serve,
  3. Spoon the cooked marinade over the chicken and rice.


Jeera Rice

  1. Heat butter in a pan, add cashew nuts and fry till light brown. Remove and keep aside
  2. Add cumin seeds and spices to the butter. Fry for 1 minute and then add the onion, ginger paste, garlic and fry for another 3 minutes.
  3. Add rice, salt and 3 cups of water. Cook till rice is done.
  4. Garnish with roasted cashew nuts and cilantro serve hot.