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Spiced Chicken Skewers Over Rice
Recipe Intro From jennygoycochea

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

If you love tandoori chicken as much as I do, but can't always make it out to a restaurant, this recipe is for you! Skewering the chicken cuts the time down on the grill for an easy, healthy weeknight dinner! -@jennygoycochea

Recipe

Prep time 15mins
Cook time 30mins
Yield: Serves or Makes 4 servings
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For the Chicken

ingredients

  • 4 large chicken breasts, boneless, skinless cut into 1 inch cubes
  • 11/2 cups 2% fat greek yogurt
  • 1 tablespoon curry powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 tablespoon tomato paste
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, finely minced
  • 1 lime, juiced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 bamboo skewers, soaked in water

For the Chicken

Method

  • Step 1

    In a medium bowl, mix together the yogurt and other ingredients (except the chicken and skewers) until smooth and all the ingredients are evenly dispersed. Toss the cubed chicken in the marinade and cover. Let the chicken marinate for at least 2 hours, but up to 8 or overnight.

  • Step 2

    Preheat an outdoor grill or grill pan over medium heat. Skewer 4-5 pieces of chicken on each skewer and set aside. Lightly oil the grill or grill pan and grill the chicken 3-4 minutes per side, covering the grill or pan between turning. Remove from grill and serve immediately with cumin-turmeric rice, cilantro chutney and cucumber yogurt sauce.

Cumin-Turmeric Rice

ingredients

  • 1 tablespoon oil
  • 1/2 red onion, diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 11/2 cups basmati rice
  • 3 cups broth, or water
  • 1 teaspoon kosher salt

Cumin-Turmeric Rice

Method

  • Step 1

    In a medium saucepan, heat oil over medium heat. Add onion and cook 3-4 minutes until softened. Add cumin seeds and turmeric and cook 1 minute. Add rice and toss in the spices so all the grains are coated. Add water or broth and salt and bring to a simmer. Reduce the heat as low as it will go, cover and cook for 18 minutes. Remove the rice from heat, and leave it covered for another 10 minutes. Fluff rice with a fork and serve immediately.

For the Cilantro Chutney

ingredients

  • 1 cup loosely packed leaves cilantro
  • 1/4 cup leaves mint
  • 1 clove garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 3 tablespoons juice of lime
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil

For the Cilantro Chutney

Method

  • Step 1

    Place all the ingredients, except for the olive oil, in a food processor. Process until all the ingredients are finely chopped. Add the oil and pulse until combined. Transfer to a bowl and use immediately. Can be kept for 2 days, covered, in the fridge.

Cucumber Yogurt Sauce

ingredients

  • 1 cup 2% fat greek yogurt
  • 1 small seedless cucumber, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Cucumber Yogurt Sauce

Method

  • Step 1

    Mix all ingredients together. Can be stored in the fridge covered for 3 days.

More from @jennygoycochea
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