Thursday, November 18, 2010

Tandoori Chicken

So I'm branching out to Indian food. America's Test Kitchen has some great Indian recipes, including one for Tandoori chicken.

But this time I went with a recipe from Penzey's for Tandoori chicken. I had picked up a jar of Penzey's Tandoori seasoning on my last trip. Tandoori seasoning is a mixture of coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron (mmm, saffron!).

I had some Tandoori chicken at local restaurant not too long ago and it was spic-ay and bright red. I was a little disappointed that mine was neither spicy nor bright red. But then I read that they get that color from food coloring (cheaters). And the girls gobbled up the chicken, which would not have happened if it had been too spicy. So it ended up being a winner.

The yogurt marinade gave the chicken a great flavor and was super moist. Next time I may make
extra marinade to serve on the side for dipping, but the chicken was still great without it.

Tandoori Chicken

1 lb. chicken breast
1 cup plain yogurt
2 TB Tandoori seasoning
1 1/2 TB lemon juice (or juice from half a lemon)

Mix yogurt, Tandoori seasoning, and lemon juice for the marinade.

Put the chicken in a 8x8 glass dish and pour the marinade over the chicken.
Refrigerate for 4 hours or overnight.

Remove chicken from the marinade and make in a preheated 325 degree oven for 25 minutes.

Then broil chicken for 10 minutes.
We ate this with curried chickpeas and Indian Rice Pudding for dessert. Low on the veggies...but you can't win them all.

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