Tandoori chicken, with its delicate blend of spices and intriguing aroma, is one of my favorite Indian dishes. One characteristic of this dish is that it is cooked in a special tandoori oven in most restaurants. Another important characteristic is the ginger, garlic, coriander and cayenne yogurt sauce in which the chicken is marinated and cooked.
For this dinner of Indian Spiced Chicken with Rice and Spinach Pilaf, I use an easy yogurt sauce to capture the essence of Tandoori chicken. Although not made in a special oven, the meal fills my requirement for some great Indian food, mid-week.
All of the spices can all be found in the spice section of the supermarket. To help the marinade penetrate the chicken, I make 3 long slits across the chicken. The method of browning the chicken and then covering it to finish cooking keeps the chicken moist and flavorful.
Helpful Hints: Use half of a 10-ounce washed, ready-to-eat bag of spinach. Fresh cilantro can be used instead of fresh mint. Onion is used in both recipes. Prepare them both at one time and divide accordingly.