Tandoori Chicken

January 21, 2011 § Leave a comment

J: Hey all, just a couple quick notes before we get into this wonderful recipe.  First, yesterday this blog was featured on the front page of FoodPress!  I’m so thrilled and honored, and I really hope that some of you who found us through that will stick around.  We love cooking, we love sharing what we make, and we hope you enjoy our posts!

Secondly, as this has evolved into a collaboration between my boyfriend and me, we’ve decided that for simplicity and ease of discrimination between the two of us (Erik and Joanna) as we write our posts, from now on we’ll just start each one with an E or a J.

Now, let’s get moving on some delicious Indian food.  This chicken is tender and incredibly flavorful, and could be served with some seasoned basmati rice and steamed or sautéed vegetables to round out the meal.

Tandoori Chicken
(original recipe found here)
3 boneless skinless chicken breasts (6 breast halves)
2 c Greek yogurt
juice of 1 lemon
5 cloves garlic, minced
3 inches fresh ginger, minced
3 serrano peppers, minced
3 tbsp vegetable oil (we used canola, and you should too! it’s better for you!)
1 tbsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
salt & pepper to taste

This is a really simple recipe.  It’s basically just a marinade, and letting the chicken soak up the awesome flavors from all the ingredients is what really gives this dish its depth and complexity.

So, in a large bowl, combine all the ingredients (except the chicken!).

taste the rainbow!

When the marinade is all mixed together, add in the chicken.  You can just submerge all the chicken breasts in the bowl and let them hang out in there while they marinate.

You’ll want to allow a fair bit of time for this to really absorb flavors.  Give it at least an hour, but if you can, try for three or four hours so it has a chance to take in all the spices and other goodies in the marinade.

When you’re ready to cook the chicken, line a baking or broiling sheet with foil.  Turn your oven to its “broil” setting on high.  Pull out the chicken pieces and sort of shake off any excess marinade, and then set them on the baking sheet.

marinated and ready to go

Broil them for about 6-10 minutes — the chicken will get quite a bit charred, which is what you want.  Then, leaving the chicken in, turn the oven back to its regular setting and set the temperature to 350 to finish cooking it through, probably about 15 more minutes.

beautifully blackened chicken

Serve with rice and vegetables, and enjoy!

no tandoor necessary


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