Grilled Tandoori Chicken with Indian-Style Rice

thewoksoflife.com

Elyse

Good reviews

subheading: FOR THE MARINADE:

3 ounces plain Greek yogurt

subheading: (85g):

2 tablespoons freshly squeezed lemon juice

2 tablespoons garlic (minced)

2 tablespoons fresh ginger (grated)

2 teaspoons oil

2½ teaspoons salt

2 teaspoons ground Indian red pepper (you can use cayenne or even Korean red chili powder in a pinch)

1 tablespoon paprika

2 teaspoons ground coriander seeds (or coriander powder)

1 tablespoon freshly ground cumin seed (or powder)

¾ teaspoon turmeric

1 teaspoon ground cloves

¼ teaspoon black pepper

1½ teaspoons garam masala

subheading: FOR THE REST OF THE DISH:

6 chicken leg quarters

subheading: (cut into drumsticks and thighs):

1 cucumber (sliced)

1 medium red onion (sliced)

Cilantro for garnish (you can also use parsley)

subheading: FOR THE INDIAN-STYLE RICE, OR "JEERA" RICE:

3 cups dry basmati rice

subheading: (585g):

3 tablespoons oil (or butter or ghee)

3 teaspoons cumin seeds

6 cloves

1 cinnamon stick

2 teaspoons salt (or to taste)

1 cup frozen peas

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