tandoori chicken

Tandoori chicken, I say is the equivalent to jerk chicken but with different spices. OK, so that kind defeats saying “equivalent”, huh? Yeah, I know… OK! About this concoction of spices: I have a recipe for true tandoori chicken, where you take the whole spices and roast them and grind them down, but- let’s be real here, I have a 2 year old and a hubby that never tried tandoori chicken. I wasn’t about to do all that.

So… I went to my local (super fun to go to…) international market

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My daughter was a little scared of the man there that (I think…) was there oversee some meat packaging. He was nice though. I don’t think she ever saw a turban before. ( I need to get her out more!) Anyway, I love this store… It’s SUPER clean and organized, with nice clean baskets and new shopping carts and shiny floors and a GREAT selection. (no, they aren’t paying me!) This is what I got that day:

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ooo… a couple of those items I already had out to cook with, whoops. Now tandoori chicken:IMGP3185

sorry… I know pics of raw chicken is kinda gross… I just wanted to show you that you skin it, score it and rub it all over with lemon juice and salt and let it sit for half hour

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OK, my “lazy American with toddler tandoori” I had every intention of doing the traditional, I swear… BUT they had these handy little ready to do seasoning packets…Like the ones we use for tacos…so I simply took 2 tbs of the seasoning mixture and 1 cup of yogurt, some crushed garlic and spread it all over my yummy raw chicken…

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the spice mixture consisted of: chili powder, garlic, ginger, salt, cinnamon, coriander,cardamon, (green and black) clove, cumin,nutmeg, bay leaf, and black pepper… (sooo glad I didn’t have to grind them myself- thanks, Sanjeevv Kapoor’s Khazana spice blends, you rock!

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Let it marinate for 4-24hrs, roast at 375 for 40 min. Good with basmati rice and dahl.

Written By

mk