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Thursday, January 12, 2012

Thursday Recipe - Tandoori Chicken with Golden Rice, my version

Tandoori Chicken is a traditional Indian recipe. I don't have a tandoor oven and I don't have access to all of the spices they use, but this recipe is a pretty good imitation. It's Indian comfort food, perfect for the freezing January weather we're having here. It also cooks in a crockpot or slow cooker so it's a great lazy recipe.

You can buy a tandoor oven (or here) if you want, but be prepared to spend some serious money.

You can put cilantro on top of this if you want, but that weed is banned from my house. I think it's nasty, it gives me migraines, and it makes my tummy very unhappy. It's not allowed here, but if you like it, feel free to add it to the recipe.

Tandoori Chicken with Golden Rice

4 - 6 chicken breasts, about 2 lbs, cut into fourths
1 onion, sliced
1 bell pepper, sliced
1 8 oz can pineapple chunks
1 t. ginger
1/2 t. cayenne
1/4 t. ground cloves
1/2 t. black pepper
1 t. salt
1/4 t. ground cardamom
1 t. cumin
1 t. garlic powder
1 t. paprika
1 T. lemon juice
1 c. plain yogurt (optional-it just makes the sauce creamier)

For chicken: Place onions in the bottom of a 2 - 3 qt crock pot or slow cooker. Layer chicken on top. Add peppers and pineapple. Mix all spices with lemon juice. Pour over chicken. Cook on low 4 - 6 hours, until chicken is tender. Stir yogurt in just before serving.

2 c. rice
4 c. water
2 t. salt
1 t. turmeric

For rice: place rice, water, salt, and turmeric in a 2 - 3 qt sauce pan. Cover and bring to a boil. Turn heat to low and cook 18 - 20 minutes, until rice is tender. Fluff with a fork before serving.