Spicy Tandoori Chicken with Saffron Basmati Rice and Roasted Cumin Potatoes
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This Spicy Tandoori Chicken with Saffron Basmati Rice and Roasted Cumin Potatoes is a flavorful, aromatic dish that's easy to prepare. Start by marinating the chicken in a yogurt-spice mixture for 30 minutes. While that's happening, get the rice and potatoes going. In just over an hour, you'll have a delicious, restaurant-quality meal on the table. The key is to prep the components ahead of time, then it's a breeze to assemble. With the enticing aromas and vibrant colors, your family will be impressed!
Meat, Eggs, & Dairy
- 2 pounds chicken thigh
- 1 cup yogurt
- 1 teaspoon pepper
Fresh Produce & Herbs
- 1 whole onion
- 1 inch ginger
- 2 pounds potato
- 1 whole lemon
- 1/2 cup cilantro
Seasonings & Spices
- 3 cloves garlic
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon saffron threads
- 1 teaspoon salt
Pantry Items
- 2 cups basmati rice
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
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