Chicken Tandoori with Jasmine Rice
Ingredients
Marinade
- 1 cup Greek yogurt
- 1/2 lemon juice
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 1 tbsp garam masala
- 1 tbsp sweet paprika
- 1 tsp ground cayenne (chili)
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp oil
Dish
- 4 skinless chicken thighs
- 2 cups (16 oz) canned coconut milk
- 1 tbsp turmeric
- 1 tbsp garam masala
- Salt and pepper
- 2 Cups Carolina® Jasmine Rice
- 1 cup water
- 2 limes
- Fresh cilantro
Instructions
This Chicken Tandoori with Carolina® Jasmine Rice is a hearty and flavorful meal, perfect for lovers of Indian cuisine.
Step 1
Add the ingredients of the marinade to a bowl and mix. Add the chicken, then leave it to marinate for 4 hours.
Step 2
Once chicken is ready, transfer the chicken thighs to the frying pan and sear on one side. Remove from heat and set aside.
Step 3
Add coconut milk to the pan and mix all the juices left from the chicken in the pan. Add turmeric, garam masala, and a pinch of salt.
Step 4
Prepare rice according to package instructions. Add the chicken browned side up, then cover and cook over medium heat for 20 minutes.
Step 5
For a finishing touch, add fresh cilantro and slices of lime.
