April 10 Tandoori chicken
It's finally warm enough to grill without a parka on! Saturday night we celebrated the opening of the Grilling Season old school with an aged New York Strip, a couple of sausages, some chicken souvlaki with grilled asparagus and little potatoes. Sunday night's dinner was going to be another thing i LOVE on the grill, tandoori chicken. I had to check with my go-to book when I cook Indian, the beautiful Food of India, to refresh my memory since I haven't made tandoori since last summer. I love this book as much for it's beautiful photography as I do for the recipes and can just sit and flip through it from time to time just to look at the pictures.
We had a bit of a moment last night when we all realized that I cannot make tandoori chicken again. I can make tandoori fish and I guess I could use a totally different recipe to make it. I could also make it for lunch or I could give the recipe to The Neighbours and then they can make it but I cannot make it again. Sometimes this no reEATing thing is harsh. I am just going to have to find new favourite recipes, right?
|Reno is very happy about the weather too|
adapted from a recipe from The Food Of India
1/2 cup greek yogurt
juice of 1 lemon
1 small onion, roughly chopped
2 cloves garlic
2" piece of ginger
1 tbls garam masala
1 tsp paprika
1 tsp cumin
1 tsp coriander
4 cardamom pods, squashed
9 skinless chicken thighs, meat scored
small bowl of melted butter or ghee
If you are baking them in the oven, preheat the oven to 400F. Place the chicken on a wire rack on a baking sheet. Cover with aluminum foil and roast on the top shelf for about 45 minutes until cooked through and the juices run clear. Baste the chicken once with the marinade during that time. Remove the foil after about 30 minutes so they have a good 15 minutes to brown.
Just before you want to serve it, with the chicken still on the rack, brush the ghee or butter over the chicken and put under the broiler for five minutes to blacken the edges a bit like they would on the grill or in a tandoor.
I also made a raita, which is basically just like tatziki to go along with it.
To make just enough for dinner, I mixed about 1 cup of greek yogurt with juice from half a lemon, I grated about 1/4 cup of cucumber and a good pinch of kosher salt. Normally, I would add fresh mint as well but I didn't have any but I like mint in it and would recommend adding it (to taste)