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Mar 2010 04

Tandoori chicken is a classic Indian dish, and the perfect introduction for those new to Indian cuisine. The tandoor, for which the dish is named, is the traditional clay oven in which this crimson-coloured chicken is roasted – at home, a barbecue is the closest you can get to replicating the effects of the tandoor. In India, tandoori marinade is typically prepared with yogurt, which helps to tenderize the meat. My father’s kosher version uses pureed onion instead, creating a tremendously flavourful and pungent sauce. Don’t worry if you can’t handle “spicy” foods – the heat level can be adjusted to your taste, simply by adjusting the amount of cayenne pepper, as the tandoori spice itself, though fiery red, is not spicy.

You will need:

3 to 4 lbs skinless chicken thighs
1 large onion
4 cloves garlic, peeled
3 tsp minced fresh ginger
¼ -1 tsp cayenne pepper
2 tsp salt
2 tbsp tandoori spice*
4 tbsp lemon juice
½ c. vegetable oil (not olive)
lemon wedges, to garnish

Throw everything except for the chicken and the lemon wedges into a food processor and whiz until smooth. Taste the marinade – you may want to adjust the seasonings, adding a little more of this or of that, according to your taste. Marinate the chicken in this mixture at least 4 hours, but preferably overnight, in your refrigerator. (If you’re trying this with salmon, don’t let the fish sit longer than 4-5 hours in the marinade, as the acid in the lemon juice will “cook” the fish for you.)

Heat your grill, and oil it lightly. Shake the excess sauce off the chicken and grill on medium-high heat, about 10 minutes per side, or until juices run clear when pierced with a fork. Alternately, if you’d like to bake it, do so in a 400°F oven, sauce and all, for about 20 minutes, turning once. The sauce you’ll have left in the baking pan is insanely delicious over plain basmati rice. Either way, serve the chicken with basmati rice and, if you’d like to get fancy, with a wedge of lemon.

Serves 4

*The best Kosher Tandoori masala in the GTA can be obtained in Thornhill, at Bulk World. 1470 Centre Street Thornhill, Ontario 905-886-1300

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