Indian Tandoori Plate
Tandoori-marinated protein and vegetables cooked over high heat until charred and smoky. Served with basmati rice and yogurt-based cooling condiment.
Ingredients
Method
Pat protein dry and cut into 1.5-inch pieces. Toss with tandoori marinade in a bowl and refrigerate at least 30 minutes or up to 24 hours.
Cut vegetables into grill-friendly pieces: 1-inch zucchini rounds, eggplant planks, or 1-inch bell pepper chunks; separate onion into wedges.
Preheat grill or grill pan to high heat (450°F). Brush grate with oil to prevent sticking.
Place marinated protein on grill and cook 4–5 minutes per side until charred at edges and cooked through, basting with ghee midway.
Arrange vegetables on grill alongside protein (working in batches if needed). Cook vegetables 3–4 minutes per side until charred and tender-firm, tossing once.
Mound cooked basmati rice on a plate. Arrange protein and charred vegetables on top in a loose pile.
Sprinkle garam masala over the plate. Set a wedge of lemon or lime and a dollop of raita alongside. Garnish with fresh cilantro or mint.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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