INDIA: Tandoori Chicken with Mango Rice
Updated: Feb 25
Tandoori Chicken with Mango Rice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 garlic clove
1/2 tablespoon ground cumin
1/2 tablespoon sweet paprika
1/2 tablespoon coarse kosher salt
1/4 cup olive oil
1/2 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
1 (~2 1/2-pound) chicken, quartered
1 ½ cups mango, cut into ½ cubes (may use frozen, thawed)
2 cups basmati rice
3 cups water
1/4 cup pine nuts, toasted
Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. (Alternately, bake in over, tented with foil, at 350 for 45-1 hour, until meat is cooked through.
Meanwhile, combine rice, 3 cups water, and reserved herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
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