No need to traverse the globe to have authentic, Indian chicken tandoori. A perfectly tasty summertime BBQ dish that’s as nourishing as it is comfy.
½ C plain yogurt
1 T fresh ginger, grated
1 T paprika
1 T oil
1 clove garlic, mashed
1 t cumin
1 t turmeric
½ t cayenne
Salt and pepper
1 lb boneless chicken thighs
1 red bell pepper, chopped into bite-sized squares
½ yellow onion, chopped into bite-sized squares
Juice of lime
1 C Basmati rice
1 tomato, chopped (or canned diced toms)
1 can chicken broth
In a food processor, combine all marinade ingredients. Wash chicken and remove excess fat. Pour marinade over the thighs in a tupperware or resealable bag. Let sit a good two hours, shaking occasionally to blend flavors.
Place veges in a bag and pour a squirt of oil in with a dash of salt and pepper. Squeeze half a lime and let sit.
When ready to roll, place the chopped tomato in a pot with a splash of heated oil. Cook the toms for about three minutes until slightly softened. Add the can of chicken broth and bring to a boil. Add the cup of rice and bring back to a boil. Then cover and simmer for 20 minutes.
Heat the BBQ grill on medium setting. Place the veges in a BBQ-ready grill basket on the Q and turn often so as not to burn. About 10 minutes.
Place chicken on direct medium heat. Total cooking depending on thigh thickness should be about 8-10 minutes with a flip or two during the process. Chicken is done at 165 degrees using an internal thermometer.
Move chicken to a cutting board and let stand for a couple minutes. Chop into bite-sized chunks.
Put a dollop of the tomato-rice mixture in the center of a plate. Cover with chicken and grilled veges.