Tandoori and raita are both traditional dishes in Indian cuisine. The taste of savory herbs and spices blended with a cool dipping sauce bring this dish to life.
Not as spicy as traditional Indian cuisine this version is a great weeknight meal and can easily be done with chicken breasts and baked instead.
Serves 6 to 8
Full time: approximately 30 minutes
For cucumber raita:
2 small green chili (for a slight spice, optional)
1 cup plain yogurt
1/2 tbsp cumin powder
1/2 tbsp ground coriander
1 tsp salt
1/2 tsp black pepper
For tandoori spice mix:
1 tbsp cinnamon
1 tbsp whole cloves
1 tbsp ground ginger
1 tbsp turmeric
1 tbsp ground nutmeg
1 tbsp salt
1 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 pound pork cutlets thin sliced
1 pound chicken breast thin sliced
Start with ratia:
In a small bowl place the yogurt. Blend in cumin, coriander, salt pepper. Mix until well blended. Set aside.
To dice your cucumbers, slice them thin. Then cut the slices into small pieces. You want the pieces to be approx 1/8".
Optional: Take your peppers an dice them as small as you can, seeds included. You want the pieces to be approx 1/8".
Gently fold the (peppers and) cucumbers into yogurt. Cover with clear wrap.
Set raita in fridge to let flavors meld while preparing main course. Can be made a day ahead.
Time to make the tandoori:
In a small glass, or cup place all the spices and stir until well blended, set aside.
Prepare pineapple by removing skin, core, and slicing long ways into spears.
Prepare pork and chicken by cutting cutlets/breasts into pieces roughly 1" to 1 1/2" square, just try to keep them the same size.
In a large sautéed pan, heat 1 tbsp olive oil. Add in pineapple and sauté over med-low heat. Let it sit there for a good 5 minutes then flip over to another side, repeat.
Once you have sautéed all three sides remove from heat and set aside on a plate.
Add 2 tbsp of olive oil to pan, turn heat up to med-high, and add in meat. The edges will begin to brown quickly. Stir around often to evenly cook.
Once meat looks half way cooked, approx 5 minutes it is time to start spicing the meat. Gently add 1/3 of spice mix across the top of all the meat, give a good stir and repeat.
Wait 2 to 3 minutes and them add in remaining spice mix. This method will allow each piece to equally coat itself.
Reduce heat to low and cook 10 minutes.
Now gently add the pineapple back into pan, I like to slide it around the edges to ensure more contact with pan/meat.
Reduce heat to simmer and cook until pineapple is warmed through.
Serve alongside Nann bread and jasmine rice for a great Indian inspired meal!