Spicy Tandoori Chicken with Saffron Basmati Rice and Roasted Cumin Potatoes

Step 1: Prepare the Tandoori Marinade

In a large bowl, combine the yogurt, ginger, garlic, garam masala, chili powder, cumin, cayenne, and salt. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes.

• 1 cup plain yogurt
• 1 inch ginger (grated)
• 3 cloves garlic (minced)
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 pounds chicken thighs (boneless, skinless)

Step 2: Cook the Basmati Rice

Bring 4 cups of water to a boil in a medium saucepan. Add the basmati rice, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender. Fluff with a fork.

• 2 cups basmati rice
• 4 cups water

Step 3: Roast the Potatoes

Preheat oven to 400°F. Toss the diced potatoes with vegetable oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until potatoes are tender and golden brown.

• 2 pounds potatoes (diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Step 4: Cook the Tandoori Chicken

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side until cooked through.

• 2 tablespoons vegetable oil
• Marinated chicken from step 1

Step 5: Finish the Dish

Squeeze the lemon juice over the cooked tandoori chicken. Garnish with chopped cilantro. Serve the chicken over the saffron basmati rice and alongside the roasted potatoes.

• 1 lemon (juiced)
• 1/2 cup fresh cilantro (chopped)