Wednesday, January 20, 2010
Tandoori Chicken....No Tandoor Required
Tandoori Chicken............
I bought the garam masala from a spice shop in Indy. The name of it is Pensey's, their a national chain, anyone ever been there? Anyway, that's where I'm buying all my spices these days, it's a pretty cool place. Garam masala doesn't have much kick to it, so I added some spicy curry powder to this recipe. Turned out to be a nice addition. Could have used more actually. The chicken came out with a nice crust and the Indian flavor was very tasty. Served some garlic naan bread on the side, which I bought from Trader Joe's. The naan was freakin delicious, go buy some and eat it, you'll see. I will be making this again, maybe some tandoori chicken wings with a yogurt dip of some sort......??????
Serves 4
2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed
1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.
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I don't even know what garam masala is. I love me some curry and some chutney though. I've made some pretty tasty curry chicken salad with mango chutney. Maybe I'll post that.
ReplyDeleteIt's a pretty interesting spice blend used a lot in Indian food. I'm always interested in new spices, which is what attracted me to Indian food in the first place. It isn't a hot blend (stuff like cinnamon is in it), so you need to add some hot curry for the heat. I also love chutneys, and the chicken salad sounds good. You should post it sometime. I def got all the spices to make it; I kind of went crazy in the Indiana section of the spice store last time I was in there.
ReplyDeleteHey, I was looking at that spice shop online today, it looks pretty sweet, I'm not sure if there is anywhere like that around here, maybe findlay market or jungle jims. Also, a lot of the people on Pizzamaking.com reccommend the penzey's pizza seasoning for sauce, you should give it a wirl and send me a sample in the mail :)
ReplyDeleteYeah, I'm sure Jungle Jim's has some legitimate spices in that category. I ordered an online catalog from Penzey's. It's pretty free and pretty sweet. They have all their products that they ship, plus recipes for random dishes. Next time I'm in there I'll pick up some pizza seasoning and bring it down when I visit Cincy.
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