Tandoori Chicken
This one’s for you Sue.
Okay so you don’t have a tandoor oven, doesn’t everyone? I’m talking about the clay oven that one of my favorite Indian dishes is cooked in. I don’t have one either but that hasn’t stopped me from making this dish.
Ingredients
- approx 2 kg’s of skinless chicken
- 1-1 1/2 cups plain yogurt
- 8 tablespoons of lemon juice (4-5 lemons)
- 1/2 cup melted butter
- 1 clove fresh garlic chopped
- 35 to 50 grams of paprika
- 1/2 teaspoon salt
- 1/4 to 1 teaspoon red pepper flakes or ground cayenne
- pinch of black pepper
- pinch of cumin
- pinch of brown cardamon or tumeric
- pinch of brown sugar
Mix the ingredients together using more or less hot pepper depending on your heat preference. You’ll also notice different amounts of yogurt and paprika listed. These items can be adjusted to suit anywhere from four to ten pieces of chicken. If you like large pieces, ie breasts and thighs and drumstick then cut one or two slits in the poultry pieces. If you like smaller pieces no slits are needed.
Coat all the pieces in the marinade and let sit for a couple of hours in fridge (if you have one, ten minutes with a vacuum marinade works quite well)
Place all the pieces in a broiler pan and while many will say to remove excess liquid I keep it and add mushrooms and or sliced carrots or peas to it. Preheat oven to 375 degrees F. Cook for 45 minutes then broil on high turning every few minutes blackening pieces. Serve traditionally with raw red onion rings and some rice or side with potato and vegetable as shown.
Enjoy
If your going to give out recipes how about some of your grandma’s.
That lady sure knew how to make your mouth water just from the smells coming out of her kitchen.
Your memory is very good! Sadly she did it all from her heart, the sad part being she had nothing written down. I do have some of her quick dishes down pat. Maybe I’ll discuss them one day soon.
Sure didn’t hurt that a lot of the ingredients she had to use were grown by your grandafather(papa). He had one great garden every year.
you’re going to have to make a special one for me using veggie ingredients 🙂