TANDOORI CHICKEN WITH SAFFRON RICE

   -Burlington Press 05/25/04

 

 

For the chicken:

2 cups plain yogurt

5 ounces tandoori paste (available in Indian markets)

    or one recipe homemade tandoori paste (recipe follows)

   1 whole chicken (about 3 pounds), cut into eight pieces

vegetable oil, for brushing (optional)

 

For the rice:

1 teaspoon saffron threads

3 tablespoons boiling water

6 tablespoons butter

1 cup onion, finely chopped

2 cups uncooked white bas­mati rice, rinsed

1 cinnamon stick

5 whole cloves

2 teaspoons salt

one-fourth teaspoon ground cardamom

4 cups water

 

For homemade tandoori paste:

one-fourth cup vegetable oil

1 tablespoon plus 1 tea­spoon garlic, finely minced

    1 tablespoon plus 1 tea­spoon fresh ginger, peeled and finely minced

2 teaspoons ground cori­ander

2 teaspoons ground cumin

2 teaspoons ground red pepper

 

2 teaspoons garam masala (spice mix found in In­dian markets and many grocery stores)

   or one half teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground tur­meric (optional)

1 tablespoon yellow food coloring (optional)

1 and one-half teaspoons red food coloring (op­tional)

 

Put yogurt and tandoori : paste into a large bowl and mix well.

Add chicken pieces and marinate in refrigerator overnight.

 

Preheat grill to medium.

Place chicken on grill, skin side up for the breasts.

Cook, cov­ered for 35 to 40 minutes, turn­ing once after 15 minutes.

 Make sure chicken does not catch fire during cooking.

If desired, brush with vegetable oil during cooking.

 

Meanwhile, prepare the rice.

Place saffron in small bowl with the boiling water.

Soak for 10 to 15 minutes.

Melt butter in an 8-quart sauce pan over medium-high heat.

Add onion and cook until translucent.

Add rice, cinnamon, coves, salt and carda­mom; cook for 5 minutes, stir­ring constantly.

Add water, increase heat to high and bring to a boil.

Add saffron and its soaking water.

Cover, reduce heat to medium-low and cook for 25 minutes.

Remove cinna­mon stick and cloves.

Fluff and serve hot.

 

Makes about six servings.

 

To prepare the paste,

whisk together all ingredients.

Use immediately.

Makes about two-thirds cup.