Have I mentioned my love for the combination of pesto and tandoori chicken? I feel like I have, but here is a post dedicated to my original discovery, and one of my favorite comfort foods. As I know I have mentioned countless times, before I was married my mother would cook for me and send me home with leftovers - the most popular of these items being her fresh basil pesto, and leftover tandoori chicken, hence, I often boiled pasta, tossed it with my mother's basil pesto, and topped this with some tandoori chicken. It's the greatest thing ever. I don't know what it is about the combo, but it's magical. Sweet basil pasta with the soft spice of the chicken. What was once a single gal's weeknight hunger fix turned into one of my most coveted recipes. All you need to do is make some fresh pesto and some tandoori chicken. Or, leftover chicken from this dish.
Seeing as how it's summer, I would marinate some chicken and grill some up fresh. It's great in salads or as a sandwich or wrap.
Grilled Tandoori Chicken
~ 4 chicken breasts or 6 thighs, cubed
4 t (or more) Rajah Tandoori Masala
1 T garlic paste
1 T ginger paste
2 T yogurt
juice from 1/2 lemon
olive oil, salt, pepper
Marinate chicken overnight (or for a few hours) in all ingredients. Skewer and grill. Boil some pasta, toss generously with pesto, slide some sliced tandoori chicken on top, sprinkle a little parmesan and curl up on the couch and enjoy.
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