Indian Food

So I thought it would be a nice twist to have an Indian night since its been a very long time since I did Indian food.

Heres what I did:

Tandoori Chicken
Ingredients
* 1/2 teaspoon curry powder
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground ginger
* 1/4 teaspoon paprika
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground turmeric
* 2 tablespoons water
* 2 tablespoons of sour cream
* 4 skinless, boneless chicken breast halves

Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts and massage sour cream on. Cover, and allow to marinate for 20 minutes.
3. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.


Naan Indian Bread

Ingredients
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 1 teaspoon garlic powder
* 1/4 cup butter, melted

Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Indian Rice

Ingredients
* 3 tablespoons butter or margarine
* 1/4 cup diced onion
* 1 cup uncooked long grain white rice
* 2 cups water
* 1/2 teaspoon dried parsley flakes
* Goya Seasoning packet
* pinch of cinnamon & curry

Directions
1. Melt butter or margarine in a medium, non-stick pot over medium heat. Cook and stir onion until golden. Add rice, and stir to coat. Stir in water, parsley flakes, saffron, Goya seasoning packet, cinnamon & curry powder. Reduce heat, cover, and simmer for 20 minutes.



I didnt take pictures but over all, I think it turned out ok. Danny liked it but I dont think I will be making this chicken recipe nor rice again. I think the best thing was the Naan. Daniel loved it. I used all-purpose flour though since thats what I only had on hand and it was a little more dense but still tasted great.