Sunday, September 26, 2010

Tandoori Chicken, Turmeric Basmati, Fried Halloumi and Naan




This dinner turned out fabulous! The chicken is so flavorful and moist and the rice with yogurt sauce goes great with the salty fried halloumi.



I love how the halloumi turns such a gorgeous brown after it's pan fried.





We have changed from all forms of white rice to brown recently. I was afraid the brown basmati wouldn't have as good a flavor as the regular white but it was really good and much healthier.



Tandoori Chicken

(printable copy)

First marinade

1 teaspoon kosher salt
2 teaspoons paprika
2 teaspoons chili powder
juice of 2 limes

Mix and rub on Chicken that has been skinned and has had
3 diagonal gashes sliced through the meat.

Marinate 30 minutes.


Second marinade

2 cups yogurt (drained overnight in cheesecloth)
3 teaspoons ginger garlic paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon garam masala
juice of 1 lime

Whisk together and smear on chicken and ma
rinate overnight.

Grill until done.

*For extra flavor use hickory chips while grilling.


This is the first marinade. Now it goes off to the fridge to set for 30 minutes while you make the second marinade.



Okay.... the second yogurt marinade is on. Now let it sit overnight to marry all those wonderful flavors together.

We added some hickory chips while grilling to add a smoky flavor.

If it starts to stick use a metal spatula to flip it instead of tongs.


Yogurt Sauce

(printable copy)

1 cup plain Yogurt
1 tablespoon Lemon juice
2 -3 tablespoons Cilantro, chopped

Mix together and serve on rice.



We really enjoyed our little taste of India tonight......

1 comment:

  1. I love tandoori chicken! I've only made it once, but I think it will be on the menu this week! Thank you, I enjoyed my "dinner" tonight!

    ReplyDelete

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