| Cuisine: Indian | Type: Main Course | Serves: 4 |
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Source:
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BH&G Global Flavors Magazine |
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Attributes:
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Comments:
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Requires marinating, so give yourself time. We added some frozen peas to the rice. |
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Serving Suggestions:
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Serve with the turmeric rice, lemon wedges (grilled is nice), and topped with cilantro |
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Ingredients:
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6 skinless, boneless chicken thighs 1-1/2 tsp. paprika 1 tsp. salt 1 tsp. ground coriander 1 tsp. garam masala 1 tsp. ground cumin 1/2 tsp. black pepper 1/4 tsp. cayenne (or more to taste) 3/4 cup plain whole-milk Greek yogurt 3 tbs. vegetable oil 2 tsp. finely chopped fresh ginger 1-1/2 tsp. (3 cloves) garlic For the turmeric rice: 1 cup basmati rice 1/2 tsp. salt 1/2 tsp. ground turmeric 1/3 cup chopped green onions |
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Instructions:
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For the chicken: 1. Make short, deep slits in several spots across the top of each chicken thigh using a sharp knife. In a small bowl, combine the next seven ingredients (through the cayenne). Sprinkle evenly over both sides of the chicken pieces, rubbing it in with your fingers. Set aside. 2. In a large bowl, whisk together the yogurt, oil, ginger and garlic. Add the chicken to the bowl and mix well with your hands so the chicken is well coated. Cover and marinate in the fridge for at least 1 hour and up to 24 hours. 3. Grill chicken, covered on a hot, greased grill turning once until done. (You might want to let some of the marinate drip off the thighs.) Cook to 175°F, or about 12 to 15 minutes. For the rice: 1. Follow package directions, but for basmati rice that should be 1-3/4 cups water brought to a boil. Add the rice, salt and turmeric. Return to a boil and reduce the heat. Cover and simmer for 15 minutes. Remove from heat and let stand, covered for 5 minutes. Stir in the chopped green onions. |
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Related recipes:
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2025-03-23