Tandoori Chicken Thighs with Pickled Vegetable Rice

Ingredients

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon yellow mustard seeds
• 1 teaspoon black peppercorns
• 2 cardamom pods
• 1 cinnamon stick
• 1 long dried red chile, de-stemmed
• 1 1/2 to 2 tablespoons ground turmeric
• 1 tablespoon paprika
• 2 cups Greek-style yogurt
• One 1-inch piece ginger root, peeled and grated
• 3 cloves garlic, grated
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
• Pickled Vegetable Rice, for serving, recipe follows
• 1 cup basmati rice
• 1 curry leaf
• 1 1/2 to 2 cups chicken stock
• 2 cardamom pods
• Salt and pepper
• 1/2 cup giardiniera pickled vegetables, chopped, plus 1 tablespoon pickling liquid

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