...so, I had to make this delicious Tandori Chicken on my outdoor grill. I found this recipe on Pinterest, and actually pulled out the measuring spoons and followed it to a T (well, I cut it in half). So, I can't take credit for this one, but it was still tasty.
1/4 cup plain full-fat yogurt
2 cloves garlic--minced
1/2 tsp. fresh ginger--grated
1 tsp. garam masala
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
two sprinkles of cayenne pepper
2 chicken breasts, cut into large cubes
Mix all ingredients for marinade and add chicken. Let it sit in the fridge for 4-24 hours. Remove chicken pieces and thread 4-5 pieces each on skewers that have been soaking in water (soaking keeps the skewers from burning). Grill at med-high heat for 3-5 mins on each side.
I served mine with grilled zucchini and onions and aromatic basmati rice. Here are those recipes:
Grilled Zucchini Skewers
1 small onion
salt and pepper
Split zucchini in half then cut into 4-5 slices and cut an onion in quarters. Thread zucchini (longwise) and onion pieces alternately on skewers, drizzle with olive oil and season with salt and pepper. Grill on med-high heat for 10 minutes, turning once or twice.
Aromatic Basmati Rice (Rice Cooker)
Rinse two rice cooker sized cups of basmati rice and then soak them for about an hour. Fill the rice cooker with water just past the two cup fill line. Add:
1 sprinkle of allspice
1 sprinkle of cinnamon
2-3 sprinkles of cumin
a quarter of an onion, peeled and left whole
1 bay leaf
Turn the rice cooker to cook. When finished remove the bay leaf and onion and fluff with a fork. It's that easy. I seriously heart my rice cooker.
PS, I remembered to take a picture this time..of my husband's half finished plate. Hmph...I'll make it to Pinterest someday.