Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup frozen peas
- 1 cup basmati rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Tandoori oven or grill
- Large pot with lid
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, paprika, cumin powder, coriander powder, garam masala, turmeric powder, salt, cayenne pepper, lemon juice, and vegetable oil.
2. Add the chicken to the bowl and stir to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the tandoori oven or grill to high heat.
4. Thread the marinated chicken onto skewers and grill for 10-12 minutes, or until cooked through.
5. In a large pot, sauté the onion and bell pepper until softened, about 5 minutes.
6. Add the frozen peas, basmati rice, and water to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
7. Stir in the chopped cilantro.
8. Serve the tandoori chicken skewers on top of the rice mixture.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Tandoori oven or grill: high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 14g
Protein: 25g
Carbohydrates: 43g
Fiber: 4g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Frozen peas can be substituted with any other frozen vegetable.
- Basmati rice can be substituted with any other type of rice.
Variations:
- Add diced potatoes to the rice mixture for a heartier dish.
- Use shrimp or fish instead of chicken for a seafood version.
- Add extra vegetables like carrots, broccoli, or cauliflower to the rice mixture.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- If using a regular grill instead of a tandoori oven, place a piece of foil on the grill and cook the chicken skewers on top to prevent them from sticking.
- Make extra marinade and use it as a dipping sauce for the chicken skewers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the hot pot in a large serving dish and arrange the chicken skewers on top.
Garnishes:
Garnish with additional chopped cilantro and lemon wedges.
Pairings:
Serve with naan bread and a side salad.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Tandoori chicken is a popular Indian dish that originated in the Punjab region. It is traditionally cooked in a tandoor oven, which is a cylindrical clay oven that is heated with charcoal or wood.
Flavor profiles:
This dish is spicy and flavorful, with a blend of warm spices like cumin, coriander, and garam masala.
Serving suggestions:
Serve this hot pot as a main course for a family dinner or a dinner party.
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Region: Indian