Recipe

Tandoori Chicken With Red Lentils Recipe

Add Step-by-Step Photos	Juels / All my dishes 6 months, 4 weeks ago 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.... More Prep:10m Cook:35m Servings:3	Juels
	tandoori chicken with red lentils

marinating in a zipl

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Ingredients

6 chicken thighs

1 cup plain yogurt

3 garlic cloves, minced

1-inch ginger root, peeled and shredded

1 tbsp. ground cumin

1 tbsp. paprika

1 tsp. salt

1 tsp. ground cardamom

1/4 tsp. Cayenne pepper

3 drops red food coloring (optional)

2 tbsp. fresh chopped cilantro leaves for garnish (optional)

For The Red Lentils:

2 tsp. vegetable oil

1 onion, chopped

1 cup red lentils

1/2 tsp. Turmeric

1/2 tsp. salt

1/4 tsp. ground black pepper

Directions

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.

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Comments

je_suis_cindy 6 months, 4 weeks ago said:
This looks delish!

quaziefly 6 months, 4 weeks ago said:
Love Tandoori Chicken. Great Post! Five!

momo_55grandma 6 months, 4 weeks ago said:
Love this recipe Juels great post thanks

goblue434 6 months, 4 weeks ago said:
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

mark555 6 months, 4 weeks ago said:
Fantastic! What a great recipe jules! I have some chicken and I'm not afraid to use it!

krumkake 6 months, 3 weeks ago said:
Wow, Juels - another great chicken recipe. We love tandoori chicken, and this looks like the perfect blend of spices/seasoning for our likes...I'm really looking forward to trying this!

capedread 6 months ago said:
Sounds so good :)

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