Corn & Peas Pulao With Beer Chicken Tandoori#Foodieextravaganza

This is a complete meal, you will love the flavor of the beer in the tandoori chicken. 

1 Cup = 200 Ml Cup Measurement
Serves 2
Ingredients
To Marinate The Chicken
400 Grams Boneless Chicken - cut into 2" cubes
1 Teaspoon Heaped Ginger Garlic paste
¼ Teaspoon Heaped Salt
1 Tablespoon Homemade Tandoori Masala
2 Tablespoons Hung Curd
1 Tablespoon Heaped Mustard Oil
1 Teaspoon HP Sauce
¼ Cup Ale Beer
Ingredients For The Rice
1 Cup Basmati Rice 

1 Small Onion - chopped
½ Tablespoon Ginger juliennes
3 Green Chilies - diagonally sliced
¼ Cup Boiled Sweet Corn
¼ Cup Boiled Peas
¼ Cup Colored Bell peppers
1 Tablespoon Lemon juice
1 Spring onions - finely - chopped - optional
½ Tablespoon Vegetable Stock powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Salt or to taste
2 Tablespoons Heaped Oil
1 Tablespoons Coriander leaves chopped
For The Kachumber / Salad
1 Onions - chopped
1 Tomato - chopped
1 Cucumber - chopped
5 - 6 Leaves Butter Head Lettuce
Salt & Black pepper powder to taste
A Sprinkle of Vinegar to taste

Method

Boil the rice in water and salt to taste till 90% done. Drain the rice. When cooled refrigerate the rice ( since the rice should cold) then the rice remains firm and grainy.

Marinate chicken cubes with all the given ingredients, leave it for 30 minutes or overnight for best results, put on skewers, and grill in 2 tablespoons oil until chicken tender. 

It's flavor is simply divine.
To Make The Rice

Heat oil, add chopped onion, fry till transparent, add ginger, green chilies, chicken powder, lemon juice, boiled peas, sweet corn and add in the boiled rice, black pepper powder with ½ cup water lightly give it good mix, taste for salt and add accordingly, mix well. Cover and leave it on dum for 10 minutes on low flame, remove in a platter, top with tandoori chicken skewers, the oil and gravy from the pan pour it over the chicken to moisten it. 

Garnish with chopped coriander leaves.
For The Kachumber/Salad

This is a lovely salad or kachumber mix all onions, tomatoes and cucumber seasoned with salt, pepper and a sprinkling of vinegar, done! 

Enjoy the complete meal !! 
Labels: Foodie Extravaganza Party, Serves Two, Corn, Pulao, Rice, Beer, Chicken, Salads, Vegetarian, Main course

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. Since April 6th is celeberated as New Beer's Event , we are posting recipe for the same. 

• Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers.
• Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori.
• Karen of Karen’s Kitchen Stories baked up some Double Levain Pilsner Bread.
• Sue of Palatable Pastime shares Michelada.
• Camilla from Culinary Adventures with Camilla shared her Porter-Caramelized Onion Dip.
• Ann of Simple and Savory whipped up some Spicy Beer BBQ Sauce