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
- 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.
- 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,
- Spoon the cooked marinade over the chicken and rice.
Jeera Rice
- Heat butter in a pan, add cashew nuts and fry till light brown. Remove and keep aside
- 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.
- Add rice, salt and 3 cups of water. Cook till rice is done.
- Garnish with roasted cashew nuts and cilantro serve hot.