Tandoori Chicken And Cauliflower Rice Bowl
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Cilantro (chopped fresh)2 tbsps
Lemon Juice3 tsps
Curry Powder2 tsps
Ginger (finely grated)1.5 tsps
Garlic (finely grated)3 tbsps
Unsalted Butter2 cups
Basmati1 cup
Tomato PasteDirections:
1
Sandwich the chicken breasts between two pieces of plastic wrap and pound them out until just under 1/2-inch thick all over
2
Whisk together 1 cup of the yogurt, 1 tablespoon of the lemon juice, 2 teaspoons of the curry powder, 1 teaspoon of the grated ginger, 1/2 teaspoon of the grated garlic and 2 teaspoons salt in a medium bowl
3
Transfer half of the yogurt marinade to another medium bowl
4
Cut 5 diagonal shallow slits on both sides of each chicken breast and place them in one of the bowls
5
Place the cauliflower florets in the other bowl
6
Toss both to coat, and then marinate at room temperature for 15 minutes
7
Melt the butter in a large saucepan set over medium heat
8
Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger and 1 teaspoon garlic, and stir until fragrant and the rice is yellow, about 1 minute
9
Add the tomato paste and stir for about 30 seconds
10
Add 2 3/4 cups water, the lemon zest strips and 1 tablespoon salt
11
Bring to a boil, and then reduce the heat to low
12
Give the rice a quick stir to scrape up any bits stuck on the bottom
13
Cover and cook until the rice is tender and absorbs the liquid, 20 minutes
14
Remove from the heat, then fluff the rice with a fork and cover again for 5 minutes
15
Then remove and discard the lemon zest
16
Mix together 1 tablespoon of the cilantro, the cucumber, the remaining 1 cup yogurt, 1 tablespoon lemon juice and 1 teaspoon salt in a medium bowl
17
Preheat a broiler with a rack set 4 inches from the heating element
18
Line two small baking sheets or skillets with foil
19
Place the chicken on one baking sheet and the cauliflower on the other
20
Broil until the chicken is charred in spots, firm and has no visible pinkness inside, and the cauliflower is charred and tender, 10 to 12 minutes, flipping the chicken and tossing the cauliflower halfway through
21
Slice the chicken breasts and sprinkle lightly with salt
22
Divide the rice among four bowls
23
Top each with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges and the remaining chopped cilantro