A Culinary Adventure with Flora and Mana's Tandoori Heaven Spice Blend

 

We're about to embark on a delightful culinary journey. Get ready to tantalize your taste buds as we introduce you to a recipe that combines the zest of tandoori with the mellowness of coconut and cilantro. Courtesy of our Tandoori Heaven spice blend, you're about to experience a dish that's both deeply traditional and refreshingly novel.

 

Tandoori Chicken Paired with Coconut Cilantro Rice 🌶️

 

Rice Ingredients:

• 1 cup basmati rice
• 1 red onion, thinly sliced
• 2 tbsp virgin coconut oil
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp salt
• Fresh cilantro, chopped

 

Chicken Ingredients:

• 3 chicken leg quarters
• 1/2 cup Greek yogurt
• 2 tbsp each: lemon juice, minced garlic, grated ginger
• 2 tsp oil
• 3 tbsp Tandoori Heaven spice blend from Flora & Mana
• 1 tbsp paprika
• 1 tsp kosher salt
• 1½ tsp garam masala

 

Chutney Ingredients:

• 1 diced Persian cucumber
• 1/2 diced red onion
• Chopped cilantro
• 1/2 lemon’s juice
• Chopped cherry tomatoes
• Salt to taste
• 1 Thai chili pepper (adjust according to your spice preference)

 

For Garnishing:

• Fresh chilies, cilantro sprigs, and lime slices

 

How to Prepare:

• For the Rice: Begin by heating the coconut oil in a saucepan. Once warm, sauté the thinly sliced onions until they turn a lovely golden shade. Introduce the basmati rice to the mix, ensuring you toast it just enough to release its signature aroma. Now, pour in the creamy coconut milk, water, and sprinkle the salt. Let it all come to a boil, and then reduce the heat. Cover the saucepan and allow it to simmer for about 15-18 minutes. Once done, turn off the heat and leave it covered for another 5 minutes. The final touch? A hearty stir-in of freshly chopped cilantro.
• For the Chicken: Create a marinade by mixing the Greek yogurt, lemon juice, minced garlic, grated ginger, oil, and our star ingredient - Tandoori Heaven spice blend. Don't forget to add in the paprika, kosher salt, and garam masala. Once your marinade is ready, make slits in the chicken to allow the marinade to seep in and flavor the meat deeply. Cover the chicken with this aromatic blend and let it rest for about 12 hours to soak in all the flavors. When it's time to cook, preheat your grill, ensuring to shake off any excess marinade from the chicken. Place them on the grill, and keep turning them for an even cook, about 35 minutes or until your chicken reads a safe 165°F internally.
• Chutney: This is the simplest yet most refreshing part. Mix all the chutney ingredients in a bowl. Remember, the Thai chili pepper is spicy, so use it judiciously!
• Plating: Lay your succulent chicken on a bed of the fragrant coconut cilantro rice, serve the fresh chutney on the side, and garnish with chilies, cilantro, and lime slices.

 

Pro Tips from Flora and Mana's Kitchen:

• Rice Toasting: Always make sure to toast the rice just until aromatic. Over-toasting might make it slightly bitter.
• Marinating Time: The longer the chicken marinates, the more flavorful it becomes. If you can, leave it overnight for the best results.
• Grill Hydration:  Keep some water handy. If you find your chicken charring too quickly, add a few tablespoons can keep things under control.

 

Why wait? Turn your dinner into an event! Enjoy this exquisite blend of flavors and let us know how your culinary adventure went. Be sure to tag us @floraandmana and use the hashtags #tandoorichicken #floraandmana #tandoori #chicken #grilling #easymeals #healthymeals.

Happy cooking! 🍴🌶️🍚