Having a variety of food at your doorstep spices up your life. No pun intended. I like Indian food and for a long time was scared to cook Indian food because of all the complex ingredients and spices it entails! We found a few Indian grocery shops and decided to venture in one day. WOW! I got so much spices to last me a life time. Tandoori chicken is a classic Indian grilled dish, that is marinated in yogurt and garam masala which is a spicy mixture of spices that include garlic, ginger, cumin, paprika, etc. I bought the pre-made paste. Next time I will definitely blend up my own paste. I used “Deep” brand tandoori paste. It’s a good brand thus far. It could be a little more spicier. I marinated the chicken overnight. I’ll try brushing the chicken with a little more paste while it’s grilling.
Tandoori Grilled Chicken with Basmati Rice
Makes 4 servings: 25 minutes
Ingredients:
- 3 tbs of Deep’s Tandoori Paste
- 8 drumsticks
- Cooked Basmati rice
- 1 tbs ground cumin
- 1 cup green peas
- 1 tsp salt
Directions:
- Remove skin from drumsticks and cut 2-3 slits in each piece. Thoroughly mix in tandoori paste. Cover and marinate for at least 6hrs or overnight.
- Cook Basmati rice according to directions. (I use 1 cup in 1 qt of water-1/2″ deep cooked on medium to high in a covered steam sauce pan for 10 minutes then reduce to low for 10 minutes.) Add peas, cumin and salt. Keep covered until served.
- Grill chicken for 25 minutes or until juices run clear. Serve with a side of rice and (I added) chick pea salad.
Enjoy!
COOKING WITH AMY 