South Indian Feast: Tandoori Chicken, Lemon Rice, and Stir-Fried Cabbage, Onion, and Peas

Recipe from Milk Street.

Ingredients:

Tandoori Style Yogurt Marinated Chicken:

• 1/2 c. plain whole-milk yogurt
• 2 TBSP grapeseed or other neutral oil
• 3 medium garlic cloves, finely grated
• 1 TBSP ginger, finely grated
• 1 1/4 tsp. garam masala
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground turmeric
• 3/4 tsp. Kosher salt
• 1/2 tsp. black pepper
• 2 lbs. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

Lemon Rice:

• 2 TBSP ghee or neutral oil
• 1/2 c. roasted peanuts
• 1 TBSP ginger, minced
• 1 1/2 tsp. cumin seeds
• 1 tsp. brown or yellow mustard seeds
• 1/2 tsp. ground turmeric
• 1/4 tsp. red pepper flakes
• 1/4 tsp. black pepper
• 1 3/4 c. water
• 1 tsp. Kosher salt
• 1 c. basmati rice, rinsed and drained
• 1/4 c. shredded unsweetened coconut
• 1 tsp. grated lemon zest, plus 3 TBSP lemon juice
• 1/4 c. chopped fresh cilantro

South Indian Stir-Fried Cabbage, Onion, and Peas:

• 3 TBSP ghee or neutral oil
• 1 small red onion, halved and thinly sliced
• 2 serrano chilies, stemmed, seeded and finely chopped
• 2 TBSP ginger, finely grated
• 1/2 tsp. cumin seeds
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground turmeric
• 1 lb. green cabbage, cored and thinly sliced (4 to 5 c.)
• 1/2 tsp. white sugar
• 1/2 tsp. Kosher salt
• 1/2 tsp. ground black pepper
• 1 c. frozen peas, thawed
• 2 TBSP unsweetened shredded coconut

Raita:

• 1 c. plain Greek yogurt
• 1 small hot house cucumber (1/2 shredded and the other half small diced)
• 1/4 c. mint, chopped
• Juice from 1/2 lime
• Salt, to taste
• Sugar, to taste

Directions:

1. Marinate Tandoori-Style Yogurt Chicken: In a medium bowl stir together the yogurt, oil, garlic, ginger, garam masala, paprika, turmeric, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.
2. Lemon Rice: In a medium saucepan over medium, melt the ghee. Add the peanuts and cook, stirring, until beginning to brown, about 2 minutes. Off heat, use a slotted spoon to transfer the nuts to a small bowl, leaving the ghee in the pan. Return the pan to medium, then add the ginger, cumin, mustard seeds, turmeric, red pepper flakes, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add the rice and coconut; cook, stirring, until the mixture begins to crackle, about 30 seconds. Add water and salt. Bring to a simmer over medium-high, stirring occasionally, then cover, reduce to medium-low and cook, without stirring, until the rice has absorbed the water, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Add half of the peanuts and the lemon zest and juice, then fluff with a fork. Transfer to a serving dish and sprinkle with the remaining peanuts and the cilantro.
3. South Indian Stir-Fried Cabbage, Onion, and Peas: In a 12-inch nonstick skillet over medium-high heat the ghee until shimmering. Add the onion, chilies, ginger, and cumin; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add the coriander and turmeric, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the cabbage, sugar, salt, and pepper. Cover and cook, stirring occasionally and adjusting the heat if the onion browns too quickly, just until the cabbage is tender-crisp, 5 to 6 minutes. Stir in the peas, coconut, and half the cilantro. Cook, uncovered and stirring occasionally, until the peas are heated through, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining cilantro.
4. Air Fryer – Cook Chicken: Preheat air fryer to 380F. Add chicken and cook for 5 minutes.
5. Raita: In a small bowl combine the ingredients, taste, and adjust seasoning.