Tandoori Chicken
From mark555 15 years ago
- 30 minutes to make
- Serves 2
I saw this dish and thought; sounds good! I’ll give it a try! Are you like me and thought, I should like Indian food but had a hard time convincing your taste buds of that fact? I tasted the sauce and wow! That is spicy! Read more I need something to tone this down some. What would work for that? I fixed my version of a Tzatziki sauce I know, is this guy insane? Well two out of three doctors might …alright have agreed with you, but the jury is still out. That is why I can still use a computer. About this time you are saying to your self “What a fool that is what Chutney is for!” Well you are probably right but I had a real bad experience with Chutney once, I still have night mares. I was in this bar years ago listening to this little known band called Lynard Skynard. Honest I thought Chutney was her maiden name! Then this big bruiser came in and the next thing was me drowning out the band yelling “Just give me three steps!” as I headed toward the door! See less
Ingredients
- 2 limes shopping list
- 8 oz plain low fat yogurt shopping list
- ½ small onion chopped shopping list
- 1 TBS minced, peeled fresh ginger shopping list
- 1 TBS paprika shopping list
- 1 tsp ground cumin shopping list
- 1 tsp ground coriander shopping list
- ¾ tsp salt shopping list
- ¼ tsp cayenne shopping list
- Pinch ground cloves shopping list
- 1 chicken cut into parts shopping list
- tzatziki sauce shopping list
- 1 Cup low fat yogurt shopping list
- 2 clove minced garlic shopping list
- 3 TBS chopped onion shopping list
- 3 TBS cucumber shopping list
How to make it
- From 1 lime squeeze 2 TBS juice
- Cut remaining lime into wedges and set aside for garnish
- In a blender puree juice, yogurt, ginger, onion, and all spices until smooth
- Place marinade and chicken in a medium bowl or a zip lock bag, turning to coat chicken.
- Cover bowl or seal bag and refrigerate chicken 30 minutes to marinate. (or longer)
- Preheat oven to 450
- Arrange chicken on rack in medium roasting pan (14” to 10”)
- Spoon half of marinade over chicken; discard remaining marinade.
- OR you can do as I did and just put everything into a baking dish and pop it into the oven.
- Roast chicken for 30 minutes until juices run clear hen thickest part of breast is pierced with tip of knife, about 30 minutes.
- Transfer chicken to warn platter; garnish with lime wedges to serve.
- Serve with hot brown rice.
- Tzatziki sauce
- 1 Cup low fat yogurt
- 2 clove minced garlic
- 3 TBS chopped onion
- 3 TBS cucumber
- put everything into a blender and blend until smooth
The Rating
Reviewed by 4 people-
hahahahahaaha lmao!!!!!!!!! mark you are so damn funny...........ok now back to the recipe i like indian foods and thai and hot foods so dont need to tone it down just drink more liquids hahahaha
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Mark, I loooove your stories behind the recipes - you always manage to put a smile on my face! AND HOT STUFF THIS TANDOORI RECIPE - HANDLE WITH CARE! or more liquids (yeah!), as Tinkerbell says!
elgab89
in Toronto loved it
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