Monday, April 14, 2008

Tandoori chicken

Tandoori chicken
From: tarragon918

You do need to get a jar of tandoori paste; some grocery stores will carry it if they have a good international section; otherwise, you'll need to get it at the Indian market.

First you make the tandoori marinade:

2-3 tablespoons of the tandoori spice paste mixed with 8 oz. of plain yogurt and a few squeezes of lemon juice in a gallon size plastic storage bag. Add chicken pieces, moosh the mixture around, trying to coat the chicken pieces as much as possible, then stash in the fridge for at least 4 hours (the longer the better).

After it's marinated as long as you like, remove the chicken pieces to a foil covered cookie sheet and bake at 350 (American degrees?) for 45 minutes to an hour, turning once during the baking. Serve with rice and Naan bread or chapati (you can get delicious Naan at Trader Joe's!); you can also serve plain yogurt on the side if you find the spices a bit warm for your taste. It's really not spicy at all; my SO loves it and he does not like spicy stuff!

Edited to lower cooking temp. a bit - the lower the better, but it might take a bit longer; it's kinda like BBQ: low and slow makes for good taste.

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