Indian Tandoori Chicken with Saffron Rice

Ingredients

• 2 lbs chicken breasts, boneless, skinless
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger, grated
• 3 cloves garlic, minced
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 cups basmati rice
• 1/4 tsp saffron threads
• 3 cups vegetable broth
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, and cayenne. Add the chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Preheat oven to 400°F. Thread the marinated chicken onto skewers and place on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.