Chicken Tandoori Recipe

 

Today's recipe is from India. We all know India for Bollywood or their colorful   Sarees. But did you know most of the world spices come from India.  Indian spices offer significant health benefits and contribute towards an individual’s healthy life. They add flavor and nutrients to dishes without fat or calories. Two of my favorite spices which I used the most are Cumin (Jeera).. Cumin is part of the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder and makes the food taste good. The second one is   Turmeric (Haldi) is  from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. Today's Recipe is Chicken Tandoori.

 

 

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

• Make shallow diagonal slashes in the chicken pieces and keep aside.
• Mix the Tandoori Masala with the yogurt, 2 tbsp cooking oil and salt to taste and make a smooth paste.
• Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
• Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
• Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
• If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.
• When done, place chicken in a plate and you are  ready to eat it.