RECIPE:Grilled Tandoori Chicken with Lemon Rice and Cilantro Yogurt Sauce

Cooking directions

Yogurt Sauce 

1. Add the cilantro in the bowl of a food processor and pulse to roughly chop the cilantro. Add the Greek yogurt, garlic, lime juice, salt and cumin and blend until well combined and smooth. 

2. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary. 

 Lemon Rice  

1. Rinse the rice in a colander until the water runs clear. Drain and soak it in 1.25 cups water. 

2. Grate the ginger. 

3. Place a stock pot over medium heat and add the oil. Once the oil is hot, add the mustard seeds and allow them to crackle. 

4. Add the peanuts, chickpeas and the lentils and fry until they turn golden.  

5. After 30 seconds, add grated ginger, green chillies, curry leaves, turmeric and half cup of water. Cook for 2 minutes. 

6. Add the rice and the water in which it was soaked, lemon juice and salt. Mix everything with a spoon and bring to a boil. 

7. Turn the temperature down to a low simmer, cover the pot and allow the rice to cook.  Allow the rice to cook until all the liquid has been absorbed.  Remove the pot from the heat and let rest for 10 minutes. 

 Chicken  

1. Preheat a grill to medium high heat. Lightly oil the grill. 

2. Place the chicken on the grill over indirect heat, skin side down. 

3. Cook chicken for about 40-50 minutes without flipping the chicken. 

4. Cook the chicken until the internal temperature of the breast reaches 165 degrees F or thighs 180  

5. To serve, cut the chicken into 4 – 8 pieces.   

6. Serve with lemon rice, cilantro yogurt sauce and garnish with onions and lemon wedges. 

7. Before eating, squeeze the lemon over the chicken pieces.