Tandoori Chicken with Vegetable Pulao

Ingredients

Tandoori Chicken

• 6 oz chicken drumsticks or thighs
• 1/4 cup Greek yogurt
• 1 tablespoon tandoori masala spice blend
• 1 tablespoon lemon juice
• 1 teaspoon ginger-garlic paste
• Salt to taste

Vegetable Pulao

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 onion, thinly sliced
• 1 carrot, diced
• 1/2 cup green peas
• 1/4 cup diced bell pepper (any color)
• 2 cups water or vegetable broth
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Nutritional Information

• Calories: 500
• Protein: 25g
• Fat: 15g
• Carbohydrates: 60g
• Fiber: 5g
• Micronutrients: Provides vitamin A, vitamin C, calcium, and iron.

Preparation

1. Marinate chicken drumsticks or thighs in Greek yogurt, tandoori masala spice blend, lemon juice, ginger-garlic paste, and salt for at least 1 hour.
2. Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and bake for 25-30 minutes until cooked through and charred on the edges.
3. In a saucepan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
4. Add thinly sliced onion and sauté until golden brown.
5. Add diced carrot, green peas, diced bell pepper, turmeric powder, and salt. Sauté for a few minutes.
6. Drain soaked basmati rice and add it to the saucepan. Stir to combine with the vegetables.
7. Pour in water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
8. Garnish with fresh cilantro before serving.
9. Serve tandoori chicken with vegetable pulao for a flavorful and aromatic Indian dinner.