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Spicy Grilled Chicken with Flavored Rice

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Aand we are back dear friends! Happy Thursday to you all. Hope all of you are enjoying this lovely winter. This year fortunately we haven’t seen much of snow and it has been a winter we midwestern people look forward to. This week we bring to you Spicy Grilled Chicken with Flavored Rice – when i think of eating Indian food at a food truck this is what I like to see. Some grilled meats/veggies accompanied with flavored aromatic Indian basmati rice and loads of condiments on side. Hmmm..Yummy!

Two years ago, I visited New York and I had this amazing halal meal at indian/middle eastern food truck. This meal is inspired by my food adventures from my New York visit. The versatility of Indian food is that it can be easily substituted with ingredients based on dietary restrictions. And so my vegetarian friends, you can use the same marinade and use Paneer, red onions, green bell peppers instead of meats.

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Well, I hope I have tempted you enough. Without further ado, lets jump into the ingredients and then the recipe.

Chicken:

  • 4 Boneless & Skinless Chicken Thighs
  • Vegetarian option: 1 400gm Paneer (indian cottage cheese), 1 green bell peppers and 1 red onion cubed into 1 inch.
  • 2 tbsp. of greek yogurt
  • 1 tbsp. ginger garlic paste
  • 2 tsp of ground coriander
  • 2 tbsp. tandoori masala powder
  • 1 tsp of ground cumin
  • 1 tsp of freshly ground black pepper
  • 1/4 tsp of ground turmeric
  • Salt as needed

Flavored Peas basmati rice:

  • 1.5 cups basmati rice
  • 1 small onion, finely minced
  • 1 knob of sliced ginger
  • 4-5 crushed garlic
  • 1 cup frozen peas
  • 2 tsp of cumin
  • 2 cloves
  • 2 cardamom pods crushed
  • 1 bay leaf
  • 1/2 tsp of salt + a little ground black pepper
  • 1/2 tsp of turmeric
  • 3 cups of  water

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Chili oil:

  • 4 tbsp. of Indian chili flakes + more as per your taste
  • 1 clove of garlic, finely minced
  • 1 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • Pinch of tandoori masala
  • 1/4 cup of vegetable oil

Sauce:

  • 1 1/2 cup plain yogurt
  • 2 tbsp. of tahini
  • 1 clove of garlic, grated
  • 1 tsp of freshly ground black pepper
  • Salt as needed

To finish:

  • 2 tbsp. of chopped coriander/cilantro
  • chili flakes
  • crushed cumin
  • Finely chopped onion, tomatoes and cabbage for topping

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Directions:

Night Before:

  • Combine all the ingredients listed under chicken in large bowl. Let the chicken marinate in the refrigerator overnight.
  • For vegetarians 1 hour of marination before grilling is sufficient. You needn’t marinate the veggies overnight.
  • Combine all the ingredients listed under chili oil in a small sauce pan. Put the sauce pan on the stove on low heat. Let the oil reach a boiling temperature and garlic turns lightly browned. Make sure not to burn garlic and chili flakes. Remove off heat and let it rest overnight covered on the counter.
  • Combine all the ingredients under sauce. If the yogurt hardens due to the addition of tahini add couple of tbsp of cold water at a time and mix until desired consistency is achieved. However, make sure the sauce isn’t too runny. Let it rest in the refrigerator until ready to use.

On the day:

  • In a deep pot, heat oil add spices let them sizzle for a minute. To the spices add onion, garlic, ginger and mint. Saute for 10 minutes until onion turns translucent. Add rice and fry for a minute once the rice is lightly browned add water, peas, salt and pepper. Cover the pot and bring it to a boil. Once boiling reduce to a simmer and let it cook for 15 minutes.
  • In the meanwhile, to grill the chicken/veggies. Heat a nonstick skillet or you can use an indoor electric grill (pre-heat to 400 f). Once the skillet/grill is hot. Spray cooking oil and layer chicken thighs/veggies do not overcrowd the skillet/grill. Cook the thigh approx. 10-15 minutes on each side. Veggies will take lot less time compared to the chicken.
  • Remove the thigh pieces from the grill on to the cutting board and slice them into thin strips. Now return the sliced pieces on to the skillet. Sprinkle with more crushed cumin, black pepper and chili flakes and toss them around for a minute.

Serve the chicken/veggies warm with rice and condiments and enjoy!

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