Daring Grilled Tandoori Plant Chicken

Preparation

1. Open pouch of frozen Daring Original Pieces (keeping resealable closure intact), add Spicewalla Tandoori Masala blend + vegan yogurt directly into bag. Reseal the bag and shake to coat. Place pouch in the refrigerator overnight (or at least 2-3hr).​

2. Soak wood skewers in cold water for 15-20 min before you use them to avoid burning.​

3. Make your jeera rice. Wash the rice thoroughly and drain into cooking vessel. Cover with water & allow to soak for 20 min.​

4. While that’s happening, heat oil or vegan butter in a saucepan. Once melted, add the cumin seeds, cloves, & cinnamon stick. Let the spices infuse into oil for 2-3 min.​

5. Once rice is finished soaking, drain thoroughly and add it to the spice mixture in the saucepan. Sauté the rice in the pan for about 2 min over med heat.​

6. Add 2 cups water and salt to the rice and mix well. Bring rice to a boil, and then reduce heat to a simmer. Cover & cook for approximately 6 min, until water has evaporated & the rice is cooked through. During the last 2-3 min of cooking time, add the frozen peas and stir. Turn off stove and let the rice rest for 5 min.​

7. Slide 3-4 pieces of Daring onto each skewer so that the flat sides go face down on the grill.​

8. If using traditional grill, preheat on the highest heat setting. If using a grill pan, set over high heat until it’s barely smoking & brush lightly with coconut oil (or other neutral oil).​

9. Set skewers on the grill or grill pan & sear, undisturbed, for 2-3 min per side or until grill marks appear.​

10. Flip & repeat on the remaining side. Remove from heat.​

11. Serve with jeera rice, sliced cucumbers, red onion, and garnish with cilantro or parsley.

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Tandoori Masala

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3 Pack Chai Pani Masala Collection

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Cinnamon Sticks

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Cumin Seed

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Clove, Whole

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