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The Tandoori Chicken And The Birthday Boy

For the chicken kebabs:
2 large Tyson chicken breasts, trimmed of any fat and cut into cubes
1/2 medium yellow onion
2 cloves garlic
2 inches fresh ginger
1 medium lemon, juiced
1/2 cup Dannon plain yogurt
1/2 teaspoon Morton salt
1 tablespoon McCormick garam masala
1/2 teaspoon McCormick paprika
1/4 teaspoon McCormick cayenne pepper
1/2 teaspoon McCormick turmeric
For the yellow rice:
2 cups white rice
2 tablespoons Land O Lakes butter
salt, to taste
1 teaspoon McCormick turmeric
1/2 tablespoon minced garlic
1/4 teaspoon McCormick ground cumin
1/8 teaspoon McCormick cinnamon
1 whole McCormick bay lea
5 cups boiling water

For the chicken kebabs:
Place the cubes of chicken in a large freezer bag (or dish/bowl) to hold the marinade. Finely dice the onion and garlic. Peel and grate the ginger. Add the onion, garlic, ginger, and the rest of the ingredients to the bag with the chicken. Close the top and mix together all of the ingredients well. Place in the refrigerator to marinate for at least four hours or overnight.
After marinating, thread the cubes of chicken onto skewers. Cook them on the grill,brushing them with excess marinade and flipping them periodically until they are cooked through.
For the yellow rice:
Heat the butter, salt, turmeric,garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted. Add the rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.
Add 5 cups of boiling water and one bay leaf to the pot. Stir once, then cover the pot, reduce the heat to low and let the rice cook for 20 minutes, or until all the liquid has been absorbed. Fluff with a fork just before serving.
Source : allrecipes.com