Wednesday, June 22, 2011

Chicken Tandoori

I recently cooked for an intimate dinner party with my husband and two of our closest friends. I wanted to make something unusual that would be unexpected and delicious, and my thoughts wandered to Asia. I’ve recently started to cook more and more Asian food and it is a joy to be able to create such delicious flavor profiles at home! I absolutely love Indian food, and this is one of the best recipes I’ve made. The chicken becomes ultra tender in the quick yogurt and spices marinade. The cool yogurt sauce provides a nice tang to the smoky chicken. Served on a bed of tender couscous it absolutely melts in your mouth. Give this unique and tasty recipe a try!

Chicken Tandoori
Smoky chicken with tangy yogurt sauce, a taste of the East from your kitchen!
Serves 4

8 skinless, boneless chicken thighs or breast tenderloins (about 2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked couscous or rice, for serving (optional)

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with couscous or rice, if desired.

Recipe adapted from Food Network

No comments:

Post a Comment