Tandoori Chicken with Biryani Rice

INGREDIENTS

  • 3 to 4 lbs (1.5 to 2 kg) chicken, skinned 

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

  1. Combine yogurt, spices, lemon zest, juice, salt and pepper in glass pan.
  2. Using a sharp knife, lightly score the chicken. Place chicken in pan, marinate 4 to 24 hours.
  3. Remove chicken from marinade, wipe excess.
  4. 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.
  5. Close cover, grill 30 to 35 minutes. Baste with melted butter after 15 minutes on indirect heat.
  6. Optional oven directions: Heat oven to 375ºF. Place chicken on foiled lined baking sheet and bake 30 to 40 minutes.
  7. 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