Рецепт Tandoori Chicken
We recently went to Cardamom Hill, one of Atlanta’s premier Indian restaurants, for some of the best Indian food I’ve had a long time. Chef Asha Gomez specializes in fried chicken of all things, and if that wasn’t “southern” enough, she serves it on a waffle! Now granted it is indeed fried chicken, but I wouldn’t say it’s the traditionally southern version. Gomez has created the perfect marriage of a southern classic with the most wondrous Indian flavors.
Having this exquisite Indian dining experience took me back several years ago to a trip to Nepal. I’ve always said that the Indian meal I had at an upscale Kathmandu restaurant that catered to Indian businessmen was by far the best Indian food I’ve ever had. Chef Gomez’s fried chicken scores a very close second.
There are many things from my past that have faded from memory, but food is not one of them. For some strange reason, I have vivid memories of outstanding meals from years ago. Funny how the brain works! I remember the Tandoori Chicken from that meal in Kathmandu as if I had it yesterday. We talked with the chef, and he explained that the chicken was marinated in yogurt and Indian spices overnight and cooked in a traditional clay oven.
Those memories spurred this southern boy to create a version of Tandoori Chicken. Obviously, I don’t have a clay oven, so I opted to grill my version. You can get by with marinating the chicken for a couple of hours, but I highly recommend leaving it in the marinade overnight. I used chicken thighs for this recipe, but you can substitute any chicken pieces that you like.
Tandoori Chicken
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon around cardamom
- 1 teaspoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons tomato paste
- 1 1/2 cups yogurt
- 8 bone-in chicken thighs
- Sliced scallions (for garnish)
- Cilantro leaves (for garnish)Instructions
1. In a small bowl, whisk together cumin, coriander, turmeric, cardamom, curry powder, garam masala, paprika, cayenne powder, salt, garlic, ginger, tomato paste, and yogurt.
2. Transfer chicken and yogurt mixture to a 1-gallon food storage bag. Massage bag to ensure chicken is coated. Refrigerate for 2 hours or as long as overnight.
3. Heat grill or grill pan to medium high heat. Remove chicken from bag, removing excess yogurt. Grill chicken skin side down for 2 to 3 minutes or until skin is browning. Keep a close eye on the process during the first 2 or 3 minutes. The residual yogurt has a tendency to brown very quickly. Turn and grill for 2 to 3 minutes. Reduce heat and continue grilling for 8 to 10 minutes or until internal temperature reaches 165 degrees. Remove from grill, cover and let sit for 5 minutes.
4. Garnish with scallions and cilantro and serve.2.5
http://www.southernboydishes.com/2014/08/29/tandoori-chicken/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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