Spicy Tandoori Chicken with Grilled Veggies and Brown Basmati Rice

Step 1: Prepare the Tandoori Chicken

In a large bowl, combine the chicken thighs, Greek yogurt, ginger, garlic, garam masala, coriander, cumin, paprika, cayenne, and salt. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

• 2 pounds boneless, skinless chicken thighs
• 1 cup plain Greek yogurt
• 1 inch piece ginger (peeled and grated)
• 3 cloves garlic (minced)
• 2 tablespoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt

Step 2: Grill the Chicken and Vegetables

Preheat a grill or grill pan to medium-high heat. Grill the chicken thighs for 6-8 minutes per side, or until cooked through. Grill the sliced bell peppers, eggplant, and asparagus until charred and tender, about 5-7 minutes, turning occasionally.

• 2 pounds boneless, skinless chicken thighs
• 2 bell peppers (sliced)
• 1 eggplant (cut into 1-inch cubes)
• 1 bunch asparagus (trimmed)

Step 3: Cook the Rice

While the chicken and vegetables are grilling, cook the brown basmati rice according to package instructions.

• 1 1/2 cups brown basmati rice

Step 4: Finish and Serve

In a small bowl, mix together the tomato paste, vegetable oil, and 1 tablespoon of water to create a sauce. Brush the grilled chicken and vegetables with the sauce. Serve the spicy tandoori chicken and grilled vegetables over the cooked brown basmati rice. Garnish with fresh chopped cilantro and lemon wedges.

• 2 tablespoons tomato paste
• 1/4 cup vegetable oil
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro
• 2 lemons (cut into wedges)