Tandoori chicken, with its delicate blend of spices and intriguing aroma, is one of my favorite Indian dishes. One characteristic of the dish is it is cooked in a special tandoor oven in most restaurants. Another important characteristic is the ginger, garlic, coriander and cayenne yogurt sauce that it is cooked in. For this dinner, I have captured the essence of tandoori chicken with this easy yogurt sauce. Although not made in a special oven, the meal fills my requirement for some great Indian food that can be prepared quickly.
All of the spices can all be found in the spice section of the supermarket.
Helpful Hints:
_ Chicken tenderloin can be found in most supermarkets. If not available, use boneless, skinless chicken breasts and cut into 2-inch by 5-inch pieces.
_ Basmati rice is a type of long-grain rice grown in the foothills of the Himalayas and is a popular rice in India. It is fragrant and smells like popcorn while cooking. Long-grain white rice can be used instead.
_ Diced fresh onions can be found in the produce section of the supermarket.
_ A quick way to peel and chop fresh ginger is to scrape the skin with the edge of a spoon and then scrape it with a grater.
Countdown:
_ Place water for rice on to boil.
_ Prepare ingredients.
_ Start rice.
_ Make chicken.
_ Finish rice.
Shopping List:
To buy: } pound boneless, skinless chicken tenderloins, 1 carton plain non-fat yogurt, 1 bottle ground coriander, 1 small bottle ground cumin, 1 small package basmati rice, 1 small bottle cayenne pepper, 1 small box raisins, 1 small bunch fresh mint, 1 small piece fresh ginger, 1 container fresh diced onion, 1 bag washed, ready-to-eat spinach.
Staples: canola oil, minced garlic, salt, black peppercorns.
