Tandoori chicken and fragrant rice with coconut milk and saffron

Description

This recipe found on the Internet and could not resist not to cook it. Tandoori chicken is one of the many Indian dishes that have received great popularity in Europe and North America. Its name comes from the fact that the chicken is baked in a special tandir oven tandoori, but in the absence of this device, we use an oven with a "grill". The feature of this dish is that the marinade uses yogurt and plenty of spices that give the unique taste and smell. As a side dish to the chicken perfectly flavored and crisp rice Basmati, prepared with coconut milk and saffron. For lovers of exotic - the perfect recipe

Ingredients

Chicken

1/2 шт
Yogurt

250 г
Ginger

2 ст. л.
Garlic

3 зуб.
Onion

1/2 шт
Lemon

1/2 шт
Coriander

1/2 ч. л.
Cumin

1/2 ч. л.
Carnation

1/2 ч. л.
Cardamom

1/2 ч. л.
Nutmeg

1/2 ч. л.
Turmeric

1/2 ч. л.
Cumin

1/2 ч. л.
Peppers red hot chilli
Black pepper
Carrots

2 шт
Sweet pepper

2 шт
Sunflower oil

1 ст. л.
Salt
Figure

300 г
Butter

25 г
Saffron
Water

500 мл
Coconut milk

400 мл

Cooking

Prepare for the start of "masala", which translated from Hindi - "mixture". To do this, take the coriander, cumin, red pepper, black pepper, nutmeg, cloves, cardamom, cumin, turmeric. You can add cinnamon and mustard seeds, I decided not to do that. Red and black peppers to taste. The original dish should be spicy! All grind and mix in equal proportions

Carve the chicken into pieces, remove the skin and make deep incisions on all sides. In a Cup mix a part of lemon juice with salt, RUB this mixture cuts in the chicken.

Prepare the marinade. Take natural yogurt or kefir. I used yogurt with a fat content of 3%, the original fat content must be high. Put the base in a deep Cup.

Ginger root and garlic, grate on a grater, add to the yogurt. There 1-2 tbsp (to taste) masala, the remaining lemon juice and stir. Add the prepared chicken in the marinade and leave for at least 1 hour.

After 30 minutes, prepare rice. To do this, wash it at least 5 times, fill with cold water at the rate of 1 Cup rice to 2 cups water. Soak about half an hour, then drain off the water and leave for 10 minutes.

Meanwhile, take an ovenproof form, vistream it with foil ( I have Teflon paper), grease with sunflower oil. Sweet pepper cut into small squares, carrots three on a coarse grater. All of this placed on the entire area of the form

On top of the vegetables put the chicken and put it into the preheated oven ( 220-250*) 30-40 minutes on the grill.

Cook the rice. Take a can of coconut milk, water, butter and saffron.

In the cauldron or thick-walled pan to dissolve the butter, add the saffron, and then rice. Fry up to the point where rice will absorb the oil and become dry. In a Cup, mix the coconut milk and water, pour the rice, salt. Cook on high heat until boiling liquid. Then, cover the pan with a lid, and over - towel, diminish the heat to low for 10 minutes. After, switch off the tile and leave the rice for another 10 minutes

While tinkering with rice around the house hovers wonderful aroma wafting from the oven!!! It's time to get the chicken from the oven. If You do not have the functions "grill", you can ready a chicken to bring to mind the grill pan. Like all our Tandoori Chicken with crisp rice is ready! Try, if you like something unusual! PS: apologies for the photo quality - filmed on phone and not very detailed.

Comments and reviews

Leave a comment or a recipe review