Tandoori Chicken with Basmati Rice

Tandoori Chicken

Makes 4 servings



2 pounds skinless, bone-in chicken (I used thighs, wings and drumsticks)

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1 teaspoon cayenne pepper

1 teaspoon yellow food coloring

1 teaspoon red food coloring

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges



In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Add chicken and coat well with the mixture. Cover and refrigerate for 6 to 24 hours (the longer the better).


Preheat an outdoor grill to medium high heat and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear, about 15 minutes, flipping every 5 minutes.


If using an oven, preheat to 400 degrees and bake for 30 minutes.


Garnish with cilantro and lemon wedges.





Basmati Rice

Makes 4-6 servings



2 cups basmati rice (14 oz.)

2 tablespoons unsalted butter

3 1/3 cups water

1 teaspoon salt



Rinse rice in cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.