Tandoori Chicken
I've come to terms with the fact that I will never make tandoori chicken as well as India House in Chicago. But this is a great protein on the Indian plate. Emeril's suggested spices are used here.
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There are some critical spices you need to have on hand here, most of which you can keep stocked in your pantry, and a few you'll need fresh.
Pantry:
Any one will do. I used to buy Thai Kitchen's but now usually get it from Trader Joe's. Since you only use 2oz I open a can and portion off the rest into cheap ziploc bags and stick them in the freezer for future curries.
- Thai Kitchen Fish Sauce
- Thai Kitchen Red Curry Paste
Fresh:
- Plain, nonfat yogurt
- Ginger
- Garlic - 2 heads
- Cauliflower
- Cilantro
- Chicken Breasts
MARINADE Plan to marinate the chicken overnite for best results In a covered pyrex dish, add: - 1/2 cup plain nonfat yogurt
- Juice of 1 lime
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 teaspoon finely chopped jalapeño
pepper, seeds removed
- 1 T canola oil
Heat in a nonstick skillet:
- 1 tablespoons paprika
- 11/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
Allow spices to cool to room temperature, then stir into yogurt. Add:
- 4-6 skinless, boneless chicken breasts
Cover the pyrex and refrigerate 4-6 hours or overnight. Grill over high heat.
Serve with Naan, Cauliflower Curry, Basmati Rice |
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