Wine Kitz

Lifestyle

Recipes » 2012 Wine & Food Calendar Recipes » Tandoori Chicken with Byarani Rice - November 2012

RECOMMENDED WINE PAIRING

  • Sommelier Reserve Stag’s Leap Merlot

 

INGREDIENTS

  • 3 to 4 lbs chicken, skinned (1.5 to 2 kg)
Marinade
  • 3/4 cup (175 mL) thick yogurt
  • 5 cloves garlic, minced
  • 2 tbsp (25 mL) minced ginger
  • 1 tbsp (15 mL) garam masala
  • 2 tsp (10 mL) each cumin, chili powder
  • 1 tsp (5 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • Salt, pepper
  • 1/4 cup (50 mL) melted butter
Byarani Rice
  • 2 tbsp (25 mL) each butter, oil
  • 1 cup (250 mL) chopped onion
  • 2 cups (500 mL) basmati rice
  • 4 cloves garlic, minced
  • 4 tsp (20 mL) minced ginger
  • 1 tbsp (15 mL) curry powder
  • 4 cups (1 L) chicken broth
  • 2/3 cup (150 mL) each raisins, carrots, peas, pistachio nuts

 

METHOD

  • Combine yogurt, spices, lemon zest, juice, salt and pepper in glass pan.
  • Using a sharp knife, lightly score the chicken. Place chicken in pan, marinate 4 to 24 hours.
  • Remove chicken from marinade, wipe excess.
  • Heat one side of grill to medium. Brush grill with oil to prevent chicken from sticking. Cook chicken for 2 minutes turn over, cook 2 minutes more. Transfer chicken to indirect heat on the grill. Baste with melted butter.
  • Close cover, grill 30 to 35 minutes. Baste with melted butter after 15 minutes on indirect heat.
  • Optional oven directions: Heat oven to 375º F. Place chicken on foiled lined baking sheet and bake 30 to 40 minutes.
  • Byarani Rice: Heat butter and oil in medium saucepan. Add onions; cook until tender. Add rice, garlic, ginger and curry. Cook 2 minutes. Add chicken broth, raisins, carrots; bring to boil reduce heat to simmer, cover and cook 17 to 20 minutes. Stir in peas and pistachios. Let stand, covered 5 minutes.

 

SERVES 6 TO 8