tsp kosher salt
tsp red chili powder
tbsp lemon juice
cup plain yogurt
cup heavy cream
tbsp ginger paste
tbsp garlic paste
tsp cumin powder
tsp garam masala
tbsp loose jasmine tea
large cucumbers, (sliced length wise into strips)
tomato seeded, (cut into long thin strips)
small onion (sliced into long thin strips)
jalapeno or green chili, (seeded and finely diced)
cloves garlic, (finely minced)
tsp crushed red pepper
salt and pepper to taste
tbsp cilantro, (minced)
tbsp Noor Oil
Excellent fusion of aromatic tandoori chicken within a smoky tea flavor, served with a fresh, appetizing salad.
For the spice rub:
In a small bowl, combine salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken breasts. Set the chicken aside for 15 minutes to let the flavors infuse into the chicken.
For the tandoori sauce:
In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed.
Rub the sauce evenly over the chicken breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
While the chicken is marinating, prepare the cucumber salad. Dice the jalapeno/ chili and garlic and add to a medium-sized bowl. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Next whisk in 3 tablespoons Noor Oil. Set aside.
Add the cucumber, tomato, and onion strips to the dressing and stir together. Finely chop the cilantro and add it to the bowl. Stir well to combine. Place it in the fridge to set in for a couple hours.
When the chicken is well marinated, preheat the grill to a medium high temperature; coat the chicken generously with Noor Oil and cook chicken for 25 minutes.
While the chicken cooks, line an old baking pan with foil, and a baking rack. Add ½ tablespoons of sugar and ½ tablespoons of flour to the bottom of the pan and sprinkle with 6 tablespoons of Jasmine Tea.
Remove the chicken now from the grill and transfer to the rack, cover with foil and smoke for 10 minutes at a medium temperature on the grill, being careful not to let the sugar and flour burn at the bottom.
Remove the pan from the grill, carefully open the foil, allow the smoke to escape, and let the chicken rest for a few minutes before it is served.
Serve the sliced chicken with the fresh cucumber salad and enjoy.