Spicy Tandoori Chicken with Saffron Basmati Rice and Roasted Cumin Potatoes
Tips for Experienced Cooks
To elevate the flavors, you can prepare the marinade a day in advance to allow the spices to really penetrate the meat. Consider grilling the chicken thighs over charcoal for an authentic smoky flavor. Additionally, finish the roasted potatoes with a sprinkle of chaat masala for a tangy twist.
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)
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