Sunday, September 14, 2008

Tandoori Chicken

Tandoori chicken, cucumbers with ginger and soy sauce, coconut ginger basmati rice, chutney

Step 1 (jalapeño-ginger paste). In a food processor, chop 5 jalapeños, a 2-inch piece of ginger root (peeled), and 6 cloves of garlic into a coarse paste. Can be stored frozen and used for sheekh kabobs.

Step 2. Mix together 2 tablespoons of jalapeño-ginger paste, salt, pepper, 3 tablespoons of tandoori masala,* one small finely chopped onion, and 1 1/2 cups plain yogurt. Marinate chicken (I used one package of skinless/boneless chicken thighs) in yogurt mixture overnight.

Step 3. Grill chicken and serve with rice and chutney.

Thanks again to Jhumku Kohtz for the fabulous recipe!

*I used Kissan Tandoori Masala, which is available online.

2 comments:

Louise said...

It was a source of constant disappointment that we never had a decent curry in the US. My brother, who remains stateside, has given up trying to find one, unless, of course it's home cooked.

Penelope said...

Wow, we too (read "Dave") made Tandoori chicken on the grill (in the rain) yesterday!

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