Tag Archives: indian food

“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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“Lightning Fast Roasted Red Bell Pepper Hummus”

SONY DSC

Lightning Fast Roasted Red Pepper Hummus:

I’ve been making hummus for years.  It is very easy and inexpensive to make a large batch.  I use the roasted red bell peppers in a jar that you find in the olives section in the grocery store as a cheat.  Once you eat this you will never buy it in a store ever again.  Use your imagination and create your own recipe.  This recipe takes 2 minutes.

INGREDIENTS:

  • 1 can of chick peas/garbanzo beans (15 oz) (drained and rinsed but it’s optional)
  • 1/3 cup tahini
  • 1/4 cup lemon juice (lime juice can be used too)
  • 2 tablespoon olive oil
  • 1-2 garlic cloves, crushed to taste
  • 1/2 cup -3/4 cup roasted red peppers (to taste)
  • Pinch of Paprika

PREPARATION:

I like to drain and rinse the beans because I don’t like the liquid in the can.  In a food processor, put the garlic in and mince it or crush it by hand and add into the food processor.   Then add the bell peppers and give 2-4 pulses.  Now combine the rinsed beans, tahini, lemon juice, and olive oil.  Process it to the desired consistency.  After putting it into a bowl for serving, dust with a pinch of paprika, and/or top with a good olive oil.  If you’d like, top with thinly sliced green onions as well.  For a kick, put a pinch of cayenne pepper before processing.

Put it in a bowl on a plate, and surround it with vegetables and pita or flat bread.  You will impress your friends and family with this fast and classic staple that will be the talk of any gathering.  After eating this you will never buy store bought again!  Enjoy!!!

Tips and Variations:

For garlic hummus, use 3-5 cloves of crushed garlic to taste and knock the socks of your guests.

Use the Hummus instead of mayonnaise for a tangy treat in your sandwiches.

You can also go non traditional.  Slice up a baguette or use any type of French bread if you don’t have pita bread.  Slice it and crisp it in the oven to create a texture difference.

Use with any type of cracker.  The hummus is an amazing addition do sandwich roll ups.

I’ve heard of some people using it on their eggs, and I have two friends who are addicted to using it on their hamburgers and even dip their French fries in it!  I’m not going to judge.  Enjoy it the way you like it.  Remember, use your imagination!