Dinner
Tandoori Chicken with Vegetable Biryani Rice
Recipe by Ninja Test Kitchen
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Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 1 1/2 tablespoons canola oil or ghee
- 1 small yellow onion, diced in 1/2-inch pieces
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 Roma tomato, finely chopped
- 1/2 cup green beans, chopped
- 1 carrot, thinly sliced
- 1 Russet potato, peeled, chopped
- 1 serrano chili, finely chopped
- 1 stalk celery, thinly sliced
- 1 1/2 cups cauliflower florets
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 teaspoon Garam Masala
- 1/2 teaspoon coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 3/4 cups chicken or vegetable broth, or water
- 1 cup basmati rice, rinsed and drained
LEVEL 2 (TOP LAYER OF RACK)
- 1 cup plain Greek yogurt
- 1 teaspoon kosher salt
- 2 cloves garlic, peeled, minced
- 1 teaspoon onion powder
- 1 tablespoon grated fresh ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon Garam Masala
- 1 teaspoon cayenne pepper
- 1/2 teaspoon yellow food coloring (optional)
- 1/2 teaspoon red food coloring (optional)
- Juice of 1 lemon
- 1 (approx. 3 pounds) fryer chicken, cut in 8 pieces
TOPPINGS (optional)
- Cilantro sprigs
- Fresh mint
- Cucumber raita
- Naan
Utensils
- Deluxe Reversible Rack (bottom layer only)
- Aluminum Foil
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Step 1
To prepare the chicken, add all Level 2 ingredients except the chicken to a medium bowl and stir until fully combined. Place the chicken and the yogurt mixture in a large resealable plastic bag and evenly work the marinade over the chicken to fully cover. Place the chicken in the refrigerator and marinate for at least 2 hours and up to 24 hours.
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Step 2
When the chicken is marinated, add all Level 1 ingredients to the pot and stir until well combined.
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Step 3
Place the bottom layer of the Deluxe Reversible Rack in the higher position, cover with aluminum foil, then place in the pot. Remove the chicken from the bag and shake off the excess marinade. Place the chicken on the foil.
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Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 360°F, and set time for 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
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Step 5
When cooking is complete, carefully remove the rack. Stir the biryani rice and top with cilantro and mint if desired. Serve with tandoori chicken, cucumber raita, and naan, if desired.
