Time: 40 minutes.
Tandoori chicken, originated from the Indian subcontinent, is a staple menu in all India restaurants throughout Malaysia. This dish is prepared by roasting or grilling marinated chicken (with yogurt and spices) in a clay oven. The word tandoor carries the meaning of cylindrical clay oven commonly used in Southern Asia cuisines. As one of the main ethnic groups in Malaysia, the Tandoori Chicken was brought in by Indian immigrants many decades ago, to which it has been a consistently popular dish
The turmeric rice (also known as yellow rice) has lots of variations across the globe. It is made with white rice and spices such as turmeric or saffron, where they got their yellow colour. The Tandoori chicken and turmeric rice that I am introducing are simplified version of their original counterparts with minimal changes to the authenticity of their flavour.
- 1 cup of rinsed and drained rice (Preferably long grain)
- 1/2 medium onions, diced
- 1 1/2 tsp turmeric
- 4 cloves garlic, diced
- 1 laurel leaf
- 400 ml chicken broth (Alternative: water)
- [Optional] 7 g butter
- [Optional] 1/2 tsp cumin
- 500 g boneless chicken thighs (Preferably skinless thighs with bones)
- 2 tsp yogurt
- 1 tsp cumin
- 1 tsp grounded coriander
- 1 tsp turmeric powder
- 1/2 to 1 tsp chilli powder
- 1 tbs garam masala / curry powder
- 1 tbs garlic, minced
- 1 tbs ginger, minced
- 1 tsp salt
- 3 tbs lemon juice
- Heat up some butter with a medium-low flame to prevent burning the butter. Add in diced onions when the the butter melts. Saute until it became semi translucent, then stir in the garlic and cumin.
2. After saute-ing for about 3-5 minutes, the garlic turn brown and releases its fragrant. Pour them into a rice cooker containing rice and chicken broth. You may also cook them directly using a pot over the stove (~20 minutes) for a better rice flavour.
3. Mix the rice and onions well. Then, add in the turmeric and laurel into the pot. Mix them well again and push the “Start” button on your rice cooker. If you are cooking over a stove, cook for around 20 minutes over medium flame with the lid on.
4. The recipe for the chicken is pretty much straight forward. Mix all the ingredients mentioned above and marinate the chicken for 2 – 8 hours. It may be true that long marination time would be better for most dishes but one shouldn’t for the Tandoori chicken. Marination above 8 hours might cause the chicken to be too wet – something that isn’t the norm for Tandoori.
5. The simpler and quicker way for making this dish is to use bite-size chicken thighs instead of the whole ones. Pre-heat your oven to 190 °C and grilled it for 7 minutes.
6. Prepare the red dye by mixing 1 tbs Kashmiri chilli powder and 1 tbs oil. Kashmiri chilli are less spicy than ordinary chilli. Brush them onto the chickens and continue grilling for another 3 minutes. Turn them over to the other side, and grill for another 7 minutes.
7. If you are cooking with whole chicken thighs, the time should be slightly altered. First, grill them for 20 minutes, brush the entire thigh with the chilli dye, turn them over and continue grilling for another 10 minutes. Then repeat the brushing process, turn over and grill for 10 more minutes.
And here we go. A scrumptious Chicken Tandoori served with steam hot turmeric rice! You could decorate them with some vegetables too.
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