Tandori chicken

[Mildez]

I am currently marinating tandori chicken for tonight but can't remember how to cook it after I've made it.
Do I put it in the oven or in the fry pan?
Also does any one have any suggestions (with food from an everyday pantry) what to put with it? I use to make a coconut rice but DH doesn't like it so I was going to have just plain rice but wonder if thats too boring.
Any suggestions greatly appreciated.

[Lulu]

Oven once it's marinated nicely - got pappadums?

[Mildez]

Thanks Lulu. No to be honest I haven't heard of pappadums so unless its a spice then I wouldn't have it lol

[Lulu]

If it's hot I cut the chicken a bit smaller, place them on baby spinach leaves and drizzle minted yoghurt over the top. YUMMO!
Got salad leaves and yoghurt?

[Mildez]

Cools thanks Lulu I have yoghurt. No salad leaves though but might add a drop of yoghurt

[Lulu]

Got mint or mint sauce? Then you have minted yoghurt and the plain rice might not seem so plain..

[Mildez]

Yes I do. Thanks for your suggestions Lulu. Do I use plain yoghurt or vanilla? I am assuming plain.

[Lulu]

yep! I use Greek style or natural

[smiles4u]

... i was about to suggest the same ' two ' yogurts that Lulu has mentioned

probably a bit late here with a suggestion but can do next time if you wanna make the pappadums in a hurry zap 'em in the microwave, only they will taste a little bit like bacon but nice ... and have a try of basmati rice, even the Coles brand is fine (only you usually need to wash basmati rice) and jasmine rice is nice too !!

[allycat06]

You could jazz up the rice by making a pilaf. Here's a recipe and one for raita (yoghurt accompaniment) too With the pilaf you can omit any spices that you don't have handy and add whatever else takes your fancy, I like to put grated carrot in mine.

* 2 cups basmati rice
* 1 tablespoons vegetable oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 8 green cardamom pods
* 1 teaspoon crushed coriander seeds
* 1 cinnamon stick
* 8 cloves
* 1/2 teaspoon powdered ginger
* 4 cups water
* 1 bay leaf
* Salt to taste
* 2 cups fresh green peas
* Ground pepper

RAITA:

* 2 cups yogurt
* 1 cucumber, peeled, seeded and minced
* 3 tablespoons chopped mint, or to taste
* 3/4 teaspoon ground roasted cumin
* 1/4 teaspoon chili powder
* Salt and pepper to taste


Directions

Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.

In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.

Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.

Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.

Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.