Tandoori Chicken with Quinoa Biryani
Fragrant curries conjur memories of my childhood stroling through the Saturday bazaars. Malaysian and Indian flavors were enjoyed as often as bread with butter and coffee, yeah that is a thing.
This is a mild savory dish inspired by Indian flavors that even the kids would love. Many families have their own recipe for this popular dish. While most versions are mild and flavorful, this one pays special attention to fragrant spices, so it won't be too hot, even for young palettes. Don't worry, you don't need a Tandoor clay oven to cook this one.
The chicken is typically marinated in a tandoori (clay vessel) in a sauce made of ginger, turmeric, and paprika, then broiled to a juicy finish. Served over a bed of quinoa seasoned with cinnamon and cardamom. Sautéed sweet potatoes and bell pepper mixed with garam masala seasoning complete the meal.
4 Chicken tenders (s)
2tb oil (3 uses)
1 sweet potatoes
2/3 cup Tandoori yogurt sauce (D)
2 cloves of garlic
1 green bell pepper
1/2 cup Peas
2/3 cup quinoa
¼ cup raisins
¼ oz mint
1 tsp cinnamon
1 tsp cardamom
1 ½ tsp ginger
1 t turmeric
1/2 t paprika
1 ¾ tsp Garam masala seasoning
Preheat oven to high broil with rack in the center. (Alternatively, stovetop in a pan or grill your chicken) Place half of the tandoori yogurt sauce in a medium bowl. Add chicken tenders. Marinate for 10 minutes.
Drizzle a little bit of the cooking oil in a small pot (with lid) over medium heat. Add quinoa, and raisins to hot pot. Season with 1 tsp of the spice blend. Cook 1 minute, stirring to release the spice aroma.
Add 1 cup water. Stir. Bring to a boil. Reduce heat to medium-low and cover. Simmer 16 minutes, or until quinoa is tender and liquid is absorbed. Remove from heat. Add peas. Re-cover. Let rest 3 minutes. Fluff with a fork.
Spread chicken out in a single layer on a lightly oiled foil-lined baking sheet. Drizzle with any remaining marinade from bowl. Broil 12-15 minutes, or until chicken is fully cooked. (165’ internal temp)
Saute Pepper & Potatoes
Dice green bell pepper into small pieces. Peel sweet potato and dice into small cubes. Heat remaining cooking oil (about 1 tsp) in a medium sauté pan (with lid) over medium heat. Add yellow onions and garlic, cook for 2 minutes. Add bell pepper and sweet potato. Cook 4-5 minutes, or until bell pepper softens, stirring occasionally.
Add blend #2 (1 tsp garam masala, salt, pepper) to the veggies. Cook 2 minutes, stirring frequently. Add about ½ cup water. Reduce heat to medium low and cover. Cook 5 minutes, or until sweet potatoes are fork tender.
Add the mint to the remaining unused yogurt sauce and stir to combine.
Divide quinoa and sweet potatoes between plates. Serve chicken over top. Spoon remaining mint yogurt sauce over chicken (or serve on the side). Enjoy!
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