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Tandoori Chicken with Spiced Pilaf and Cucumber Riata

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Rate this recipe 4.4/5 (17 Votes)

Ingredients

  • For the chicken:
  • 1 cup plain yogurt
  • 2 tsps curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp fresh garlic, chopped
  • 1 Tbsp fresh ginger, grated
  • 1 tsp salt
  • 1/2 cup dry white wine
  • 1 Tbsp lemon juice
  • 1 lb chicken tenders
  • For the rice:
  • 1 Tbsp vegetable oil
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 2 bay leaves
  • 1 small onion, thinly sliced
  • 2 cups chicken broth
  • 1 cup Mahatma® Basmati Rice
  • 1 cup frozen peas, thawed (optional)
  • For the Cucumber Riata:
  • 1 cup plain yogurt
  • 1/2 cup cucumber, peeled, seeded, diced small
  • 1/2 cup tomato, diced small
  • 2 Tbsps fresh cilantro leaves, chopped
  • 2 Tbsps fresh mint, chopped
  • salt and ground black pepper

Details

Adapted from mahatmarice.com

Preparation

Step 1

For the Chicken: In a large zip top bag combine yogurt, curry powder, pepper flakes, garlic, ginger, 1 teaspoon salt, white wine and lemon juice. Add chicken and refrigerate 20 minutes.

For the Spiced Pilaf **: Meanwhile, heat 1 tablespoon oil in a medium pot over high heat. Add ground cinnamon, ground cloves and bay leaves. Sauté 1 minute. Add onion, reduce heat to medium, and sauté until golden, about 8 minutes. Add chicken broth and bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes, or until all water is absorbed. If desired, stir in peas. Remove bay leaves before serving.

While rice is cooking, heat grill or grill pan and brush with oil. Remove chicken from marinade and shake off any excess. Grill chicken until cooked through, about 2-3 minutes per side. Keep warm.

For the Cucumber Riata: In a medium bowl combine yogurt, cucumber, tomato, cilantro and mint. Season with salt and pepper to taste.

Serve chicken over rice (be sure to remove bay leaves) and top with sauce.

** To prepare the Spiced Pilaf with a more authentic rice texture and seasoning mixture, try this tip: Rinse rice until water is fairly clear. Place rinsed rice in a bowl and cover with water. Soak rice at least 15 minutes (maximum 2 hours). Drain rice and cook according to package or recipe directions above. Instead of using ground cinnamon and ground cloves, substitute 1 stick of cinnamon and 8 whole cloves for the ground ingredients. Be sure to remove the cinnamon stick and whole cloves before serving.

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