Whether you’re looking to fire up your grill or even a traditional tandoor oven, this tangy Grilled Tandoori Plant Chicken made with Spicewalla spices is a surefire way to blow your average burgers & hot dogs out of the water.
2-3Serves
25 minCook
2 hr 25 minPrep
Open the pouch of frozen Daring Original Pieces (keeping resealable closure intact) and add Spicewalla Tandoori Masala blend and vegan yogurt directly into the bag. Reseal the bag and shake to coat. Place the pouch in the refrigerator overnight (or for at least 2-3hr).
Soak the wood skewers in cold water for at least 15-20 min before you use them to avoid burning.
Make your Indian-style rice. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 min.
While that’s happening, heat your oil or vegan butter saucepan. When it’s melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes.
After the rice has finished soaking, drain it thoroughly and add it to the spice mixture in the saucepan. Sauté the rice in the pan for about 2 min over medium heat.
Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately 6 minutes, until all the water has evaporated, and the rice is cooked through. During the last 2-3 min of cooking time, add the frozen peas and stir thoroughly. Turn off the flame and let the rice rest for 5 min.
Carefully slide 3-4 pieces of Daring onto each wooden skewer so that the flat sides go face down on the grill.
If using a traditional grill, preheat on the highest heat setting. If using a grill pan, set over high heat until it’s barely smoking and brush lightly with coconut oil (or any other neutral oil).
Set the skewers on the grill or grill pan and sear, undisturbed, for 2 to 3 minutes per side or until grill marks appear.
Flip and repeat on the remaining side. Remove from the heat.
Serve the chicken with rice, sliced fresh cucumbers, sliced red onion, and garnish with cilantro or parsley.
