I've always been scared to try cooking Indian food even though we LOVE it, but I've been experimenting this week. Yesterday, I made the Chicken Tikka Masala that Whip posted. It was really good! And I made a Tandoori Chicken tonight. Yum! I think I preferred the Tikka Masala to this, but this was excellent as well.
The way I made it, it came out a little sauc-ay. I think I'll follow the recipe instructions next time and wipe off the excess marinade before I cook it. The hubbin says that in Iraq, the Tandoori Chicken usually gets pulled out of a soup-y type thing so it doesn't have the marinade goop left on the outside. I might try to figure out how to soup-ify the recipe. :ponder:
I got the recipe from the link below, but am showing my modifications here. Click through for the original recipe. (The original recipe calls for grilling, but our charcoal Weber doesn't do indirect heat very well.)
1 1/2 cups plain yogurt
2 teaspoons red Hawaiian sea salt (alaea)
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
6 chicken thighs
In a medium bowl, stir together yogurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon, and coriander. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate overnight, turning bag occasionally.
Preheat oven to 350 and cook 30 minutes. Broil for 5 minutes. Then, wipe off all the sauc-ay stuff like the recipe told you you should have done in the first place.
I served it with store-bought Naan :lazy: and a great salad that I got at the link below.
1 large cucumbers - peeled, seeded, and diced
salt to taste
1 tablespoon butter
1/2 teaspoon ground cumin
1 dried red chile pepper
3 tablespoons coarsely chopped peanuts
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon minced fresh cilantro
Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
Melt butter in a small saucepan, and stir in cumin and chili pepper.
Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.
I only had 1 tablespoon of peanuts and had to throw in 2 tablespoons of almonds, too. It was still really awesome.