Tandoori Chicken, Cucumber Raita & Turmeric Rice

This dish is a good example of a work in progress. I have the spices right and I like the flavors and I really like the cucumber yogurt sauce. However, I think I need to switch from bone in chicken thighs to boneless chicken thighs. I find that most of my chicken dishes turn out better with boneless chicken thighs.

Ingredients: Marinade

Coriander, Cumin, Turmeric, Garam Masala, Paprika

1 tablespoon canola oil
1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

Pinch cayenne pepper

1 tablespoon garam masala

1 tablespoon paprika

1 cup plain low fat yogurt

1 tablespoons lemon juice

4 -5 garlic, crushed

2 tablespoons grated fresh ginger

1 teaspoon salt

Chicken thighs

Preparation: Marinade

In a small sauté pan heat the oil, coriander, cumin, turmeric, cayenne, garam masala and paprika and cook until fragrant, about 2 minutes and let cool completely.

Combine the spice oil mixture with the yogurt then mix in the lemon juice, garlic, salt and ginger.

Take the chicken thighs and cut two deep slashes though the skin (to the bone) to allow the marinade to penetrate. Place the chicken thighs in a large zip lock bag and add the marinade and 6 - 8 hours, no more.

Cook the chicken either on the grill or in the oven. To cook in the oven, set the oven to 400 degrees and cook on a broiler pan for 20 minutes. For the final minute ot two, turn on the broiler which will char the top of the chicken thighs.

Ingredients: Cucumber Raita

1 large cucumber, peeled, seeded and grated

1 tablespoon rough chop cilantro

1/2 teaspoon ground cumin

pinch cayenne

salt and pepper

Preparation: Cucumber Raita

Grate the cucumber and take a paper towel and squeeze out any moisture. Combine yogurt, cucumber and spices and chill until ready to use.

Preparation: Turmeric Rice

cook 1 cup basmati rice with 2 cups water, 1 teaspoon salt and 1/2 teaspoon turmeric.