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Recipe Detail Page
Tandoori Bowl
Holiday 2016
Try this easy tandoori chicken fix with a mildly spiced fresh marinade, and pilau rice full of fried eggplant, peas and spinach, all topped with cooling raita. It’s equal parts familiar and exotic—and 100 percent delicious.
Serves 4
TANDOORI-MARINATED CHICKEN
8 boneless, skinless chicken thighs, about 1 lb (500 g)
1 cup (250 mL) plain 2% yogurt
1 small onion, chopped
2 garlic cloves, chopped
1 tbsp (15 mL) mild curry powder
1 tbsp (15 mL) sweet paprika
1 tsp (5 mL) ground ginger
1 tsp (5 mL) sea salt
½ tsp (2 mL) cayenne
ZESTY RAITA
1 cup (250 mL) 2% yogurt
1 tbsp (15 mL) fresh lemon juice
½ small garlic clove, minced
2 tbsp (30 mL) fresh mint, chopped
¼ English cucumber, grated
Salt and pepper to taste
PILAU RICE
2 cups (500 mL) water
1 cup (250 mL) basmati rice
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) cumin seeds
2 small Italian eggplants, diced
Leaves of 1 bunch spinach (about 2 cups/500 mL), roughly chopped
1 cup (250 mL) frozen peas, defrosted
Salt and pepper to taste
1 Place chicken in an ovenproof dish.
2 In a blender or food processor, combine all ingredients in marinade. Purée until smooth. Pour over chicken and toss well to coat, leaving thighs smooth-side up.
3 Preheat oven to 400°F (200°C) while chicken marinates for 30 minutes, then bake chicken for 30 minutes or until cooked through.
4 Combine all raita ingredients and let sit for 30 minutes to allow flavours to meld.
5 In a medium pot, bring 2 cups (500 mL) of water to a boil. Add 1 cup (250 mL) rice, stir, cover and lower to a simmer. Cook for 12 minutes or until water is absorbed. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
6 In a large nonstick frying pan, heat oil and toast cumin seeds for 30 seconds, then add eggplant. Stir around until golden and cooked through, 8 to 10 minutes, then add spinach and peas and stir for 1 minute more until spinach has cooked down. Add cooked rice and toss all together. Season with salt and pepper to taste.
7 To assemble, divide pilau rice among 4 bowls, top each with 2 pieces of chicken and a big spoonful of raita.
Serves 4
