Indian Chicken

Tandoori Chicken with Vegetable Pilau and Daal Makhani

Name: Tandoori Chicken with Vegetable Pilau and Daal Makhani
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 4
Cuisine: Indian
Ingredients: 4 whole chicken leg; 2 cup yogurt; 1 whole lemon; 1 inch ginger; 4 clove garlic; 1 whole green bell pepper; 1 whole red bell pepper; 1 whole onion; 2 whole tomato; 1 bunch cilantro; 1 cup basmati rice; 1 cup black lentils; 0.25 cup red kidney beans; 2 tablespoon butter; 2 tablespoon cooking oil; 1 cup heavy cream; 2 tablespoon tandoori masala; 1 teaspoon garam masala; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon dried fenugreek leaves

shanuakki

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Tonight, let's make a flavorful Indian feast! First, marinate the chicken legs in a vibrant yogurt spice blend for at least 4 hours (or overnight for deeper flavor!). Then, bake until crispy. While the chicken marinates, simmer lentils and beans for the creamy Daal Makhani. Simultaneously, prep the aromatic Vegetable Pilau. The Daal needs about 1.5 hours simmering and the Pilau 20 minutes. Total cooking time, excluding marinade, is around 1 hour 45 minutes. Enjoy!

Meat, Eggs, & Dairy

4 whole chicken leg
2 cups yogurt

Fresh Produce & Herbs

1 whole lemon
1 inch ginger
1 whole green bell pepper
1 whole red bell pepper
1 whole onion
2 whole tomato
1 bunch cilantro

Seasonings & Spices

4 cloves garlic
2 tablespoons tandoori masala
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried fenugreek leaves

Pantry Items

1 cup basmati rice
1 cup black lentils
1/4 cup red kidney beans
2 tablespoons butter
2 tablespoons cooking oil
1 cup heavy cream

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