“Easy Lip Smacking Tandoori Chicken”

tandori chicken

I promise you that this recipe will wow them. Remember that none of these ingredients are extra exotic, and if you don’t have one of them don’t worry. Improvise or omit and it will still taste fantastic. For me, I always use gloves in this case. Pick up some at your local drug store. I use them often for cooking.

Easy Lip Smacking Tandoori Chicken

2 pounds of chicken (I like using thighs but breasts & drumsticks are ok)

I cup Plain Yogurt

1 tsp coarse black pepper

1/2 tsp cayenne pepper (1 tsp for hot)

1 tsp cinnamon

1 tsp ground cumin

1-2 tsp paprika (to taste)

2 tsp salt

1 tsp minced garlic

1 tsp minced ginger

juice of 1 lime or half a lemon

OPTIONAL:

1 tbsp chili garlic sauce/thai chili garlic sauce or sriracha sauce (I like to add this)

1 tsp tumeric (I don’t make it without it but some don’t have it. Not life or death but I like it a lot. Try to wear gloves)

DIRECTIONS

  1. In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, ginger, and chili paste, and whisk until you have a smooth, thick marinade.
  2. You can either use a glass or plastic container and put the marinade in it and add the chicken. Put the top onto the container. (I like to use gallon size plastic bags instead of a container.)
  3. Let it sit for at least 2-4 hours but it can marinade for up to 24 hours. *some recipes say marinade for 2 hours at room temperature. DONT DO THAT.   Always put it into the refrigerator.
  4. Put tin foil into a baking pan or broiler pan, and then lay a rack over it. Put the chicken on the rack. (you might want to spray the rack with vegetable spray or coat it with oil to decrease sticking and make cleanup easy.)
  5. Bake at 425 F for 30 minutes. Turn chicken over and bake for 10-15 more minutes. (If you like a good char then cook it 15 minutes). Turn off the oven. Let chicken rest in the oven for 15-20 minutes for chicken breasts, and 20-30 minutes for thighs and drumsticks.

Serve it on a platter with chopped up spring onions or cilantro on top. You can also serve it with sliced red onions, or wedges of lemon and/or lime.   I love it served on a bed of couscous or in flat bread with grilled spring onions. Some say they like it in flat bread with a little bit of my hummus (recipe below) and spring onions. Use your imagination!!

https://jimjax4.wordpress.com/2015/01/30/be-the-talk-of-the-party-with-this-fast-easy-delicious-roasted-red-pepper-hummus/

Suggestions:

Remember what Julia Child always said. If you don’t have every ingredient to a recipe, IMPROVISE.   Don’t complain and not do it; do your best. If you don’t have fresh ginger maybe you have ground ginger. If you don’t have chili paste, use your favorite hot sauce. Again, it’s your recipe. Put your own flare into it.

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