TANDOORI CHICKEN AND RICE Nov 17 Written By Eleanor Debel PrintTANDOORI CHICKEN OVER RICEYield 4Prep time20 MinCook time25 MinTotal time45 MinIngredientsTandoori Chicken2 lbs boneless skinless chicken breasts, cut into ½ inch pieces 1 Tbsp ginger garlic paste ¼ cup greek yogurt 2 tsp kashmiri red chili powder 2 Tbsp tandoori masala spice blend 1 lemon, juiced (about 2 Tbsp) 2 Tbsp olive oil Spiced Basmati Rice:1 Tbsp ghee 1 tsp cumin seeds½ tsp coriander seeds 1 ½ cups basmati rice, thoroughly washed and drained1 tsp chicken bouillon 1 dried bay leaf 1 ¾ cup water Spicy Herb Yogurt Sauce:½ bunch cilantro ¼ cup fresh mint leaves 1 jalapeno, stemmed and seeds removed 1 lime, juiced (about 1 Tbsp)3 garlic cloves ½ cup yogurt ½ tsp chicken bouillon powder Splash of water For Serving:1 red onion, finely diced 1 red bell pepper, finely diced 2 Tbsp olive oil Shredded lettuce for serving InstructionsPreheat your oven to 375 F. In a large mixing bowl whisk together the ginger garlic paste, yogurt, kashmiri red chili powder, tandoori masala spice blend, olive oil and lemon juice. Add the chicken thighs to the marinade and toss to coat every piece of chicken. Cover and let sit for at least 2 hours or overnight. Prepare a sheet tray with a wire rack set inside, lay out the chicken thighs in one even layer and transfer to the oven to cook for 20 minutes, or until the internal temperature of the chicken reaches 165 F and is nicely browned. Thinly slice before serving While the chicken cooks prepare the sauce: In a blender combine the cilantro, mint, jalapeno, lime juice, yogurt, chicken bouillon and blend until smooth. Add the water to thin out slightly so you can easily drizzle the sauce over the chicken. Transfer the sauce to a squeeze bottle and set aside in the fridge until ready to serve. Make the rice: In a large pot set over medium heat melt the ghee and add in the coriander and cumin seeds to toast for about 30 seconds. Add the washed rice, chicken bouillon and water and bring to a boil. Reduce the heat to low and cover the pot with a tight fitting lid. Cook the rice for 12-15 minutes or until the liquid is all absorbed and the rice is fluffy and cooked through. Heat a large skillet over medium high and add the olive oil, diced red onion and diced red bell pepper. Cook, stirring occasionally, until softened and slightly charred, about 10 minutes. Remove from the heat and set aside. To assemble: Fill a bowl with cooked rice, top with sliced chicken, sauteed onion and peppers, shredded lettuce and drizzle the whole thing with the spicy herb yogurt sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice disheseasyhealthy Eleanor Debel
TANDOORI CHICKEN AND RICE Nov 17 Written By Eleanor Debel PrintTANDOORI CHICKEN OVER RICEYield 4Prep time20 MinCook time25 MinTotal time45 MinIngredientsTandoori Chicken2 lbs boneless skinless chicken breasts, cut into ½ inch pieces 1 Tbsp ginger garlic paste ¼ cup greek yogurt 2 tsp kashmiri red chili powder 2 Tbsp tandoori masala spice blend 1 lemon, juiced (about 2 Tbsp) 2 Tbsp olive oil Spiced Basmati Rice:1 Tbsp ghee 1 tsp cumin seeds½ tsp coriander seeds 1 ½ cups basmati rice, thoroughly washed and drained1 tsp chicken bouillon 1 dried bay leaf 1 ¾ cup water Spicy Herb Yogurt Sauce:½ bunch cilantro ¼ cup fresh mint leaves 1 jalapeno, stemmed and seeds removed 1 lime, juiced (about 1 Tbsp)3 garlic cloves ½ cup yogurt ½ tsp chicken bouillon powder Splash of water For Serving:1 red onion, finely diced 1 red bell pepper, finely diced 2 Tbsp olive oil Shredded lettuce for serving InstructionsPreheat your oven to 375 F. In a large mixing bowl whisk together the ginger garlic paste, yogurt, kashmiri red chili powder, tandoori masala spice blend, olive oil and lemon juice. Add the chicken thighs to the marinade and toss to coat every piece of chicken. Cover and let sit for at least 2 hours or overnight. Prepare a sheet tray with a wire rack set inside, lay out the chicken thighs in one even layer and transfer to the oven to cook for 20 minutes, or until the internal temperature of the chicken reaches 165 F and is nicely browned. Thinly slice before serving While the chicken cooks prepare the sauce: In a blender combine the cilantro, mint, jalapeno, lime juice, yogurt, chicken bouillon and blend until smooth. Add the water to thin out slightly so you can easily drizzle the sauce over the chicken. Transfer the sauce to a squeeze bottle and set aside in the fridge until ready to serve. Make the rice: In a large pot set over medium heat melt the ghee and add in the coriander and cumin seeds to toast for about 30 seconds. Add the washed rice, chicken bouillon and water and bring to a boil. Reduce the heat to low and cover the pot with a tight fitting lid. Cook the rice for 12-15 minutes or until the liquid is all absorbed and the rice is fluffy and cooked through. Heat a large skillet over medium high and add the olive oil, diced red onion and diced red bell pepper. Cook, stirring occasionally, until softened and slightly charred, about 10 minutes. Remove from the heat and set aside. To assemble: Fill a bowl with cooked rice, top with sliced chicken, sauteed onion and peppers, shredded lettuce and drizzle the whole thing with the spicy herb yogurt sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice disheseasyhealthy Eleanor Debel
