How it's supposed to look:


How Mine Looks:

As promised in my Food to Come entry I wanted to make Tandoori Chicken. I love Indian food and my Chicken Vindaloo was such a success, I decided to make another Indian chicken. With that I decided to make my fave rice ever, peas rice or as the Jamaicans call it rice and peas.

Tandoori Chicken Recipe

Ingredients

• 4 boneless skinless chicken breasts, cut in half
• 1 cup full fat Greek Yogurt
• 1 tablespoon smoked paprika
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• 1 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon lemon juice

Method

1. Prepare chicken by pricking it with a fork to create holes for the marinade to get into the chicken breasts. Then combine all ingredients, except chicken in a large bowl. Mix well. Add chicken and marinate for 2-3 hours, or overnight, refrigerated.
2. Preheat oven to highest temperature, for me that’s 550 degrees. Bake chicken on wire rack over baking dish until golden and internal temperature is 165 degrees. You can also prepare this chicken on the grill.
3. To get the chicken a little more charred, I turned the broiler on high in the last few minutes of cooking, while watching carefully, so I didn’t burn it.

Peas Rice

2 cups of rice
Kidney Beans 4 cups of Water

Directions:

1. Boil the beans in Water until cooked.

2. Add the rice and then put low to a simmer until rice is soft.

Conclusion:

So this was interesting cuz I messed up. The beans, were not cooked. These kind of beans need to cook for awhile by its self before you put in the rice. I felt the beans saw they were almost cooked and then put in the rice. The rice cooked, but the beans weren't so the rice was difficult to eat...

The chicken came out extremely dry. Not sure why. I'm going to have to try again.