Tandoori chicken with turmeric rice and lemon-mint vinaigrette
Gluten Free, Soy Free
25 – 35 Minutes
Classic tandoori chicken is famous for its bright red color, thanks to the spices in the marinade and the blistering heat of the tandoor oven. Here, Chef Justine seasons yogurt with fragrant garam masala and earthy (and deep red) beet powder. The delicious result doubles as a marinade and a sauce.
- 1 cup basmati rice
- Fresh cilantro
- ½ teaspoon turmeric
- 8 chicken drumsticks
- 2 lemons
- 1 cup Greek yogurt
- Yogurt spice blend (beet powder - garam masala - garlic powder)
- Fresh mint
- Peeled fresh garlic
- 1 pound sugar snap peas
Cook the rice
- In a fine-mesh strainer, rinse the rice.
- Coarsely chop the cilantro.
While the rice cooks, prepare the chicken and the yogurt sauce.
Prep the chicken and the yogurt sauce
- Pat the chicken dry with a paper towel.
- Cut 1 lemon in half; cut half into wedges for garnish.
- Juice half the lemon.
To the bowl with the remaining yogurt sauce, add the chicken and toss to coat.
Roast the chicken
While the chicken cooks, prepare the lemon-mint vinaigrette and cook the snap peas.
Make the lemon-mint vinaigrette
- Zest the remaining lemon.
- Juice the lemon, keeping the zest and juice separate.
- Strip the mint leaves from the stems; coarsely tear the leaves.
Cook the snap peas
- Finely chop, press, or grate enough garlic to measure ½ teaspoon.
Ingredient IQ Sugar snap peas are a cross between sweet, plump English peas and slender snow peas. They combine the best of both: their crisp pods are edible and contain sweet round peas within.
- Rinse the rice.
- Juice the lemons. Stir together the yogurt sauce.
- Prep the mint and make the vinaigrette.
- Press the garlic (if you have a press).
- Serve the meal.
Nutrition per serving: Calories: 510, Protein: 39g, Total Fat: 13g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 3g, Cholesterol: 120mg, Carbohydrates: 55g, Fiber: 4g, Sugar: 8g, Added Sugars: 0g, Sodium: 290mg Contains: milk