Tandoori Chicken
I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the chili powder.
I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the chili powder.
- 1/4 tsp. turmeric
- 1 tsp. chili powder
- 4 large cloves garlic
- 2- inch piece ginger peeled
- 1-1/2 tsp. salt
- 1/2 tsp. cumin seeds ground
- 3/4 cup plain low-fat yogurt
- 1 tbs. fresh lime juice
- a few drops red food coloring or tandoori coloring
- 2 to 3 lb. boneless chicken thighs and breasts
- 1/4 cup melted butter or olive oil
- 1/2 mild onion thinly sliced
- 1/2 cup chopped cilantro leaves
- 1 or 2 fresh green chiles thinly sliced
- 1 lime, cut in wedges
- Carbohydrate 19.394202499512 g
- Cholesterol 11.025 mg
- Fat 3.41183062455158 g
- Fiber 1.09998749566652 g
- Protein 10.9763649996591 g
- Saturated Fat 1.90823649996925 g
- Serving Size 1 1 recipe (218g)
- Sodium 149.434124996689 mg
- Sugar 18.2942150038455 g
- Trans Fat 0.258166562432203 g
- Calories 147 calories
Step-by-step
- To make the marinade: In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.
- To prepare the chicken: Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once.
- To grill the chicken: Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open.
- Pour the marinade over the chicken and stir to coat the chicken thoroughly.
- After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 minutes.
- Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it.
- Chicken should be slightly charred.
- Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors.
My Tandoori Chicken Adventure: A Culinary Journey
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But last week, I decided to challenge myself, to step outside my usual comfort zone of quick stir-fries and pasta dishes. I’d always admired the vibrant colors and enticing aromas of Tandoori chicken, a dish that always seemed just beyond my reach. I imagined myself effortlessly creating this culinary masterpiece, serving it to my family with a flourish. Reality, however, is often different from the dream.
My journey began with a simple recipe, something easily accessible and manageable even on a weeknight. The first hurdle was procuring all the necessary ingredients. My local supermarket wasn't exactly overflowing with tandoori spices, forcing me to make a quick detour to a specialized Indian grocery store. This turned out to be a mini-adventure of its own – the vibrant colors, unfamiliar scents, and friendly shop owner, who generously shared tips and techniques, made the shopping trip an unexpected highlight.
Then came the marinade. The process of blending ginger, garlic, and a symphony of spices was unexpectedly therapeutic. The fragrance that filled my kitchen transported me momentarily to a bustling Indian marketplace, a far cry from my mundane suburban reality. The next step was marinating the chicken. I diligently followed the instructions, ensuring each piece was thoroughly coated in the fragrant mixture. The anticipation grew as I left the chicken to rest, knowing the next stage would determine the success of my culinary experiment.
Grilling the chicken was perhaps the most challenging part. I'm not exactly a grill master. But I persevered, following the instructions carefully. The aroma that emanated from the grill was intoxicating – smoky, spicy, and utterly irresistible. I managed to perfectly char the chicken, achieving that beautiful reddish-orange hue I’d admired so much in restaurant photos. The final step, garnishing the chicken with freshly sliced onions, cilantro, and chilies, felt like adding the finishing touches to a beautiful artwork.
Finally, I presented my Tandoori chicken to my family. Their delight was my reward. It wasn't just the delicious taste, but the pride I felt in creating something so beautiful and flavorful, so far removed from my everyday cooking routine. It was a testament to the power of venturing outside my culinary comfort zone, a reminder that even the most intimidating recipes can be conquered with a little patience, a dash of creativity, and a whole lot of love.
The experience proved to be more than just a successful cooking venture. It was a small adventure, a reminder to embrace the unexpected, and a celebration of family, friends, and the joy of sharing a beautifully crafted meal.
This recipe is more than just a collection of ingredients and instructions; it's a journey, a testament to the power of culinary exploration, and a delightful escape from the ordinary. I highly recommend that every home cook try this dish—not just for the fantastic taste, but for the journey it represents, a small adventure that can spice up your kitchen and your life.
