Everything you’ll need to cook alongside Maneet during your virtual cooking lesson on Thursday, November 5th.
Event begins at 3pm PT / 6 pm ET.
Maneet asks that you marinate your chicken for at least one hour prior to the start of the class if you’d like to cook along with her.
Serve this dish with store-bought naan.
1 medium covered pot, 1 colander, 2 medium to large skillets, serving spoons
In a large container, make the marinade by combining yogurt, ginger, garlic, salt, pepper, 2 tsp tandoori masala. Add the chicken and coat thoroughly with marinade. Refrigerate for at least one hour. Roast the chicken in the oven at 450 degrees for 10 minutes. Alternately, you can saute in a skillet on the stove until cooked through. Once cooked, set aside. In another skillet, heat butter or olive oil, add onions and saute until golden brown. Stir in the tomato puree, garam masala, fenugreek, remaining tandoori masala, turmeric and saute until fragrant, about 1 minute. Stir in coconut milk until heated through then add cooked chicken and stir for a few minutes until well combined. Garnish with cilantro.
Rinse rice in a colander at least three times or until the water runs clear. Add all ingredients to a medium pot and bring to a boil. Cover and remove from heat and let sit for 10 minutes. Fluff the grains with a fork before serving.
Stir all ingredients to combine over ice in a collins or rocks glass.