Это предварительный просмотр рецепта "Tandoori Chicken".

Рецепт Tandoori Chicken
by Bill Harris

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. 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.

Latest posts by Bill Harris (see all)