Tandoori-Style Chicken
with Fragrant Rice and Cucumber Raita
Takeout, Fakeout! Our Tandoori Chicken is going to be your new favorite recipe. Marinated Tadka Masala chicken sits a top fragrant rice. Don't forget the cool and crunchy cucumber raita.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Hauts de cuisse de poulet
1.5 tasse(s)
Riz basmati
1 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
2 pièce(s)
Yogourt grec
(Contient Lait)
2 pièce(s)
Mini concombres
40 g
Archived
Informations nutritionnelles
Instructions
Wash and dry all produce.* Peel, then mince or grate the garlic. Roughly chop the cilantro. Directly into a medium bowl, grate the cucumber. Sprinkle with 1/4 tsp salt and set aside. Peel, then thinly slice the shallots into 1/4-inch slices.
In a large bowl, combine the tadka masala, garlic and half the yogurt. Pat the chicken dry with paper towel. Add the chicken to the yogurt-masala mixture and stir to coat. Season with salt and pepper. Set aside.
Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then shallots. Cook, stirring occasionally, until lightly golden, 3-4 min. Add the rice. Toast, stirring often, until fragrant, 1 min. Add 3 cups water, then cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until all the liquid is absorbed, 12-14 min.
Meanwhile, on a parchment-lined baking sheet, arrange the yogurt-marinated chicken. Bake in the middle of the oven, until the chicken is cooked through, 14-16 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, drain the cucumber over the sink, then firmly squeeze off the excess water. Return the cucumber to the same bowl, then add the remaining yogurt and half the cilantro. Season with salt and pepper. Stir to combine.
Fluff the rice with a fork and season with salt. Divide the rice between plates. Top with the tandoori chicken and dollop with the raita. Sprinkle over the remaining cilantro.