Recipe

Tandoori Roast Chicken Inspired By Zanzibar Red Curry Recipe

	Mystic_river1 / All my dishes 4 months, 1 week ago From Skripps News a luscious tandoori recipe. The spices have such a wonderful flavor..if you have never tried the combination, now is a good time..absolutely wonderful. Prep:30m Cook:60m Servings:4	Mystic_rive
	surprisingly good company fare

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cheryilyn

jenniferby

Ingredients

Serves 4

Spice Blend:

1 teaspoon each ground cumin, coriander, black pepper, turmeric, and cinnamon

1/2 teaspoon ground cayenne pepper, or Tabasco sauce

1/4 teaspoon ground cloves

2 teaspoons salt

2-inch piece ginger root, coarsely chopped

6 large garlic cloves

1 medium onion, coarsely chopped

1 cup whole milk organic plain yogurt

1/2 teaspoon mixed red and yellow food coloring, or enough to make marinade orange.

1/3 cup cold-pressed canola or extra-virgin olive oil

Chicken:

3-1/2 to 4 pounds bone-in chicken thighs, skinned (organic chicken preferred)

Salt and freshly ground black pepper as needed

Garnish:

Lemon wedges

Small bunch fresh coriander

Thinly sliced red onion soaked in ice water (to rid it of its sharpness)

Directions

24 HOURS FRIDGE TIME

A day before cooking, combine all the spice blend ingredients in a blender and puree. Turn the mix into a bowl large enough to hold the chicken and spice blend. With the point of a sharp knife make a couple of slashes into each chicken thigh (to help the marinade penetrate) Add the chicken pieces to the bowl, turning to coat them evenly. Cover and refrigerate 24 hours.

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About 90 minutes before serving turn oven to 450 degrees Fahrenheit. Remove the chicken from the fridge. Spread foil over a large shallow pan and set a rack over it (a baking rack will do). Lift the chicken pieces from the marinade onto the rack, without patting dry. Sprinkle the pieces with a little salt and pepper.

Roast the chicken for 20 minutes, turn with tongs and roast another 20 minutes to 25 minutes, or until an instant reading thermometer inserted into a thigh (but not touching bone) reads 170 degrees. Lift the chicken onto a heated serving platter and let rest 5 to 10 minutes. Garnish it with lemon wedges, coriander sprigs and the drained onion. Serve hot or warm.

Serving: Rice is a classic accompaniment, but the flat breads called Naan, or roti, are delicious for wrapping up slivers of chicken with coriander, onion and a squeeze of the fresh lemon

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Comments

danadooley 4 months, 1 week ago said:
Lovely title - so evocative and imaginative, it's enough to set me daydreaming about the exotic east ;) Thanks for sharing.

cheryilyn 4 months, 1 week ago said:
Love tandori chicken, thanks

juliecake 4 months, 1 week ago said:
Making this will be mandatory....can't wait to try it, sounds so exotic! Thank you.

jenniferbyrdez 4 months, 1 week ago said:
Sounds wonderful GF. Thank you.

lunasea 4 months, 1 week ago said:
Sounds wonderful and super flavorful. I love Tandoori Chicken...will give yours a try. Thanks!

thepiggs 4 months ago said:
Mystic,
Have you tried this recipe as is? Just wondering. If the chicken is cooked at a very high temp it should turn red on its own, without the help of food coloring. A temp of 500F for a shorter time should do the trick. It rather flash cooks. Tandoori is such a delicious dish! It's too bad we don't have the clay ovens. That would make it even better!
Thanks for sharing this recipe with us.

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