Tandoori Roast Chicken Inspired By Zanzibar Red Curry
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 4
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.
Ingredients
- Serves 4 shopping list
- spice Blend: shopping list
- 1 teaspoon each ground cumin, coriander, black pepper, turmeric, and cinnamon shopping list
- 1/2 teaspoon ground cayenne pepper, or Tabasco sauce shopping list
- 1/4 teaspoon ground cloves shopping list
- 2 teaspoons salt shopping list
- 2-inch piece ginger root, coarsely chopped shopping list
- 6 large garlic cloves shopping list
- 1 medium onion, coarsely chopped shopping list
- 1 cup whole milk organic plain yogurt shopping list
- 1/2 teaspoon mixed red and yellow food coloring, or enough to make marinade orange. shopping list
- 1/3 cup cold-pressed canola or extra-virgin olive oil shopping list
- Chicken: shopping list
- 3-1/2 to 4 pounds bone-in chicken thighs, skinned (organic chicken preferred) shopping list
- salt and freshly ground black pepper as needed shopping list
- Garnish: shopping list
- lemon wedges shopping list
- Small bunch fresh coriander shopping list
- Thinly sliced red onion soaked in ice water (to rid it of its sharpness) shopping list
How to make it
- 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
The Rating
Reviewed by 3 people-
Sounds wonderful GF. Thank you.
jenniferbyrdez
in kenner loved it
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love tandori chicken, thanks
cheryilyn
in Salem loved it
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