From the kitchen of my "Indian Mama" - Tandoori Chicken
The third, long-overdue recipe in the series From the kitchen of my "Indian Mama" can be prepped in advance if necessary which provides an easy way to get some intense flavour on the table during a busy work week. This marinade can be applied to any cut of any dense protein such as chicken, beef or lamb. Originally my "Indian Mama" suggested I use a whole roasting chicken for this; however, as a single household dweller this would mean that I would be consuming Tandoori chicken for breakfast, lunch and dinner the entire week...not that I am that opposed to the idea. So, I choose to use this marinade on boneless, skinless chicken thighs and cook them by broiling them until cooked through and slightly charred. This gives the chicken a slightly smoky flavour and during the Winter months saves you from a trip braving the cold, to your outdoor grill. This chicken is excellent served on it's own, but depending on how much spice you add to your marinade a cooling raita served alongside is a nice match to tame the flames.
Serves 2 with chicken left over for lunch. Try a chicken Tandoori sandwich!
8 chicken thighs, boneless, skinless
1/2 cup plain yogurt
2 tbsp vegetable oil
1 tbsp garlic-ginger paste (see recipe below)
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp mirch aka cayenne pepper
2 tbsp Kissan Brand* Tandoori masala
*Why Kissan Brand? Because my "Indian Mama" said so. However, if you choose to make your own Tandoori masala I have linked a recipe from Indian Food Forever
In a medium bowl stir together yogurt, oil, ginger-garlic paste, salt, turmeric, cayenne pepper and masala. Add chicken to masala mixture and stir to coat well. Marinate for one hour up to 8 hours. (This is a great recipe to prep before work, making it ready to pop under the broiler when you get home)
Set broiler to high heat, and move oven rack to top level. Prepare a rimmed baking sheet with parchment paper or a Silpat.
Remove chicken from marinade and place onto baking sheet. Place chicken under broiler and broil for 18 mintues, turning once after 8 minutes. Chicken is done when firm to the touch, and slightly charred on top.
Serve and enjoy a little taste of India!
1/2 cup whole garlic cloves, peeled
1/2 cup fresh ginger, peeled and cut into small pieces
1/4 cup vegetable oil
In a small food processor, combine garlic, ginger and oil. Puree until smooth, or until there are no large pieces of garlic or ginger left - there will be some coarseness, as the ginger is fibrous. This paste can be kept in the fridge for about 2-3 weeks.