When you’re in the mood for Indian cuisine, this flavorful Herbed Basmati Rice with Grilled Tandoori Chicken is sure to hit the spot.
Whisk together yogurt, tandoori paste, oil, lime juice, garlic, salt and pepper in a medium bowl. Transfer marinade to resealable plastic bag along with chicken. Refrigerate for at least 4 hours or up to overnight.
Preheat grill to medium-high heat and grease grates well. Remove chicken from marinade and shake off any excess. Grill chicken for 5 to 7 minutes per side, or until well marked and internal temperature reaches 165˚F. To prepare in oven, preheat broiler. Position oven rack about 5 inches from broiler. Remove chicken from marinade and shake off excess. Place chicken on a foil-lined baking sheet, place under broiler and cook for 4-5 minutes per side, or until chicken is cooked through.
Prepare rice according to package directions. Toss with peas, cilantro, mint, green onions, butter, salt and pepper. Serve chicken over rice and peas, garnished with lime wedges.
Boost tandoori marinade with 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger.