Afghani Style Chicken Tandoori & Rice. Chicken roasted to perfection with Rice cooked with chicken stock and topped with carrots, raisins and pine nuts sautéed in butter and sugar . Winning situation I say.
So you can most definitely marinate your chicken ahead of time to make things easier if you decide to cook this for a crowd.
Doesn’t hurt that this dish is quite a looker also! Entertaining 101 right here my friends!
For the Chicken :
- 1 Whole Chicken (mine weighed around 3 pounds)
-1 cup greek yogurt
-2 tablespoons ginger garlic paste
-2 teaspoons salt
-2 teaspoons black pepper
-2 to 3 green chilies
-1 cup coriander leaves
-1 teaspoon kasuri methi
-Juice of a Large lemon
-1 teaspoon Cardamom Powder
-10 cashews or almonds (soaked for half an hour)
Directions:
- Blend all the ingredients listed below the chicken, and coat the chicken with the marinade . Let it sit in marinade for at least 6-8 hours, prefer overnight.
- You can bake it at 375° F for an hour and then increase temperature to 410° F until liquid has evaporated and it is golden brown on top.
-Alternatively, cook it over stovetop in a pan that is big enough to fit the chicken. Cook on low to medium heat for an hour or until done. Test with knife, if it goes in smoothly then it’s done or 165°F internal temperature with a food thermometer.
For Rice:
- 2 cups Long Grain Older Rice*
-1 large Onion chopped finely
-2 Chicken Bouillon Cubes, You can use 3 cups of Chicken Stocks also
-2 tablespoon black pepper
- Salt to taste
For topping:
-1 cup shredded carrots
-1/2 cup raisins
-1/2 pine nuts or cashews
-1/3 cup butter
-1/4 cup Sugar or Brown Sugar
*Note:
You can find Old Basmati Rice at your local Asian Store. Brands such as Zebra Sela and Ahu Barrah .This Rice hold up better to being cooked in stock and will retain shape even if it gets a little over cooked .
Directions:
- In a Stock Pot, heat oil and fry onions until golden brown, add Bouillon Cubes, pepper and rice. Pour 3 1/4 cups of water . Taste Test for Salt, the stock should be on the saltier side because the rice eventually absorbs the stock. You’ll be surprised where the salt goes.Bring to Boil and cook on high heat until all water evaporates.
( Adjust Salt if using chicken stock).
- In another pan add butter, carrots, raisins, pine nuts or cashews and sugar. Cook for a few minutes until raisins plump up and the nuts are toasted.
-Put half of the carrots mixture in the rice and cover lid and steam rice on very low heat for ten minutes. Use the rest of topping for garnish.
For Assembly:
In a large platter, spread rice , put chicken and then sprinkle the carrots and raisin mixture.
Enjoy with a side of Yogurt Raita or Mint chutney!
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