Monday, December 6, 2010

tandoori chicken and jasmine rice

Flipping through a cookbook looking for inspiration yesterday before going grocery shopping, I ran across a quite simple-sounding recipe for tandoori chicken that I found interesting enough to try.

It called for a marinade made of plain yogurt mixed with garlic, ground ginger, turmeric, salt and pepper. You mix that all together, coat the chicken with it and let it sit for a few minutes up to a few hours. The chicken then cooks in a very hot (475 degree) oven for about 30-35 minutes. During that time I made some jasmine rice to go with it, as well as the yogurt sauce the recipe suggested, which consisted of two shredded Granny Smith apples mixed with half a cup of plain yogurt, and some chopped cilantro. I couldn't find any fresh cilantro so I skipped it, and I think the yogurt sauce suffered for it. The chicken itself was nice - flavorful, very moist and just a little bit spicy. Next time I think I'll add a bit more spice to the yogurt mixture and then just make a normal raita to go with the chicken.