Grilled Tandoori Chicken

Tandoori Chicken (2)WM

My husband has really wanted to make tandoori chicken in our Green Egg ever since we got it, so about 2 years.  We finally did and it was awesome!  Our homemade tandoori chicken isn’t as read as what you get in most restaurants, my husband said that’s because they add red food coloring.  I’m ok with our less red tandoori chicken! Raita is a Greek yogurt based sauce that is fantastic to eat with spicy Indian food!

 

Tandoori Chicken (22) WM

time: overnight + 2 hours

Chicken Ingredients:

small container of plain Greek yogurt
fresh ginger, roughly one inch, peeled and chopped finely
2 tablespoons paprika
one lime, squeezed
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 cloves garlic, chopped
mix of chicken pieces, about 2-3 a person
Veggie Ingredients:
broccoli, cut into bite size pieces
onion, sliced thickly
bell pepper, sliced thickly
Chicken Directions:

1. Combine all ingredients except for chicken in a food processor and blend until smooth.

2. Place the chicken in a ziplock plastic bag, add the marinade mix the marinade around the chicken and refrigerate overnight.

3. Remove the chicken from the refrigerator and leave on the counter for 30 minutes.

4. Get your grill ready.  For charcoal arrange the coals on either side of the grate, leaving a space in the middle.  Light and let sit for about 1/2 hour until the charcoal turns gray/black. For gas grills, heat one side to medium-high heat and leave one side without any heat.

5. Remove the chicken from the marinade; place the sliced side veggies in the bag with marinade after you remove the chicken.

6. Place the chicken on the unheated part of the grill.

5. Close the grill lid and grill the chicken for about 90 minutes until cooked through; turn the chicken every 20 minutes.

6. Serve the tandoori chicken with the chilled raita, veggies, and rice.

 

Raita Ingredients:

small container of plain Greek yogurt
one lemon, squeezed
garlic, crushed
1/8 white onion, chopped
tomato, diced
cucumber, peeled and diced
mint, chopped
salt
pepper
cumin seeds
Raita Directions:

1. Squeeze lemon, chop up veggies.

2. Stir into the Greek yogurt, season to taste.

3. Refrigerate for at least an hour.

 

Tandoori Chicken (20) WM

Tandoori Chicken (3) WM

Broccoli Rice

Broccoli Rice (9) WM

During the World Cup hosted in Brazil, I decided to make a Brazilian dish.  I made Cachaca marinaded chicken and broccoli rice (arroz de brcolis).  From what I read, Brazilians eat rice every day.  I love broccoli and it was a really neat combination to plain ‘ol rice – I would have never thought to combine the two!  This meal (and the World Cup) made me miss Oasis Brazilian Steak House in Medford, MA – it was about two blocks from us and we would go there regularly for their pay-by-the-pound BBQ.  It was out of this world! Especially the fried plantains.  Another favorite was Muqueca in Cambridge, MA.  Muqueca is a Brazilian styled seafood stew that is so, so, so tasty!!!  We went there when it was super freezing / beginning of a snow storm…ah, the memories!

Onto the broccoli rice!

Serves 4

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 medium bunch broccoli, crown only, chopped finely
salt to taste
3 cups cooked white long-grain rice, hot

Broccoli Rice (28) WM Broccoli Rice (26) WM

Directions:

1. Cook the rice according to the package directions (about 1.5 cup dry rice).

2. Heat the olive oil in a skillet, then add the chopped onion and minced garlic. Saute until they are soft but not browned.

2. Add the chopped broccoli;  cover the pan and let the vegetables “steam” for about 3 minutes.

3. Add the rice and salt, stir to combine the garlic & onion and heat the rice if it has cooled at all.  Serve immediately.

Broccoli Rice (2) WM