Tandoori Chicken is a delicacy that originated in the Punjab region of India. The term ‘tandoor’ refers to a cylindrical clay or metal oven, fueled by wood or charcoal that cooks the food by using hot air and smoke.
If you don’t happen to have a tandoor at home, don’t worry. You can still achieve the deeply flavored authentic Tandoori flavor using a grill or convectional oven.
2 cups brown rice, uncooked
4 cups chicken broth
1 bunch fresh Cilantro, leaves finely chopped
8 boneless, skinless chicken thighs
8 ounces plain, non-fat Greek yogurt
Zest and juice from two limes
Tandoori Spice Mix:
1 tablespoons ground ginger
1 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon pepper
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1) Combine the spice mix in a bowl and then stir in the yogurt.
2) Place the chicken in a 9×12 baking dish and spread the yogurt mixture over both sides of the chicken. Lightly season the chicken with salt and pepper, cover and refrigerate for 8-10 hours.
3) Remove the pan from the refrigerator and allow it to come to room temperature for 30 minutes.
4) Preheat your oven to 375 degrees and place the pan in the oven, baking the chicken, uncovered for 30-40 minutes or until the juices run clear.
5) Meanwhile, cook the rice according to package directions. When all of the broth has been absorbed, fluff the rice with a fork and stir in the cilantro, lime zest and lime juice.
6) To serve, spoon the rice onto a plate, place a piece of the tandoori chicken on the rice and sprinkle a little cilantro and lime zest on top.