Tandoori Chicken With Red Lentils
From juels 15 years ago
- 35 minutes to make
- Serves 3
The yogurt in this marinade locks in moisture and compliments the mildly spicy flavor of the chicken. Great served with red lentils (recipe included), or rice. This is equally delicious prepared with duck. Prep time does not include the marinating time.
Ingredients
- 6 chicken thighs shopping list
- 1 cup plain yogurt shopping list
- 3 garlic cloves, minced shopping list
- 1-inch ginger root, peeled and shredded shopping list
- 1 tbsp. ground cumin shopping list
- 1 tbsp. paprika shopping list
- 1 tsp. salt shopping list
- 1 tsp. ground cardamom shopping list
- 1/4 tsp. cayenne pepper shopping list
- 3 drops red food coloring (optional) shopping list
- 2 tbsp. fresh chopped cilantro leaves for garnish (optional) shopping list
- For The Red Lentils: shopping list
- 2 tsp. vegetable oil shopping list
- 1 onion, chopped shopping list
- 1 cup red lentils shopping list
- 1/2 tsp. turmeric shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. ground black pepper shopping list
How to make it
- In a non-aluminum bowl, or large ziplock, mix together yogurt, garlic, ginger, cumin, paprika, 1 tsp. salt, cardamom, Cayenne pepper and a few drops of red food coloring, if a deep red color is desired. Note: I did not use the red coloring this time. The picture shows the chicken without the dye. Add the chicken pieces, turning to coat well in marinade. Cover the bowl, or seal the ziplock, and refrigerate for at least 8 hours, or overnight. I like to use a ziplock, since you can just toss it when done, which helps with the cleanup.
- When the chicken is done marinating, prepare the red lentils. Rinse the lentils well in a bowl of water, drain the water and set the lentils aside. Meanwhile, sautee the onion in the oil in a heavy pot or a Dutch oven for about 6 minutes, or until tender and lightly browned.
- Add the rinsed lentils to the same pot, as well as turmeric, 1/2 tsp. salt, black pepper and 2-1/2 cups water. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for about 15 minutes, or until the lentils are just tender. Cover and set aside.
- Meanwhile, preheat the broiler (the chicken can be also cooked on the grill, if desired). Remove the chicken from marinade, reserving the marinade that is left in the bowl or ziplock. Place the chicken pieces on a broiling pan or baking sheet, lined with lightly oiled foil.
- Grill or broil the chicken for about 10 minutes on one side, or until browned. Turn, baste with the reserved marinade and cook for 8-10 minutes longer, or until juices run clear when pierced with a fork.
- To serve, place a bed of lentils an a platter and top with 2 pieces of chicken. Garnish with chopped cilantro, if desired.
marinating in a ziplock
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People Who Like This Dish 14
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- Plus 4 othersFrom around the world!
The Rating
Reviewed by 8 people-
Love Tandoori Chicken. Great Post! Five!
quaziefly
in ALL POINTS loved it
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love this recipe Juels great post thanks
momo_55grandma
in Mountianview loved it
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I Like This Julia. The Nice Blending Of Spices Here In The Marinade Will Make The Chicken Really Tasty. I Bet Grilling Will Really Make The Flavors Pop. High 5 From Me Too!
Thnx For Sharing,
Steff
goblue434
in Anniston loved it
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