Tandoori Chicken (from Cook’s Illustrated)

December 28, 2008

 

Tandoori Chicken (from Cook’s Illustrated)

Don’t be put off by the spices.  It is not “hot & spicy” at all, just full of flavor.  Our 10 year old son just loves this receipe.  We have all of the spices listed in our Store.  Garam masala is a spice blend (a typical blend contains coriander, black pepper, cardamom, cinnamon, caraway, cloves, giner, and nutmeg).   The fresh ginger and lime juice are a must!

Ingredients

2 T.

Coconut oil

6

Med. Cloves garlic, minced or pressed

2 T.

Grated fresh ginger

1 T.

Garam masala

2 t.

Ground cumin

2 t.

Chili powder

1 cup

Plain yogurt

4 T.

Lime juice

2 t.

Unprocessed sea salt

3 lb.

Cup up chicken w/ skin

Directions       

1.    Heat oil & add garlic & ginger until fragrant, about 1 minute.  Add garam masala, cumin & chili powder, continue to cook until fragrant, 30 to 60 seconds.  Transfer half to a medium bowl; stir in yogurt & 2 T. lime juice.  Set aside.

2.    In large bowl, combine remaining garlic/spice mixture, remaining 2 T. lime juice & salt.  Lightly score chicken skin and gently massage salt/spice mixture into chicken.  Let stand at room temperature 30 minutes.

3.    Pour yogurt mixture over chicken & toss to coat.  Arrange scored side down & bake at        

350 degrees until done (1-1 ½ hours).  Or, if you are adventurous, put into 325 degree oven and cook until mostly done (instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs the thighs).  Take out chicken and turn oven to broil & heat for 10 minutes.  Flip chicken pieces over and broil until chicken is lightly charred in spots and instant read thermometer registers 165 degrees for breasts and 175 degrees for legs and thighs.  Tranfer chicken to large plate, tent loosely with foil and let rest 5 minutes. 

 

Posted by Kay | Filed Under Recipes | Leave a Comment 

Current Farm News

The 3 week old chickens went out to pasture last evening. At dusk, the small chickens were picked up carefully by hand and put into our old reliable chicken crates by our good natured farm employees. Using an old flat bed wagon, we trundled them across the road and into their pasture huts. The huts are strickly for shade and shelter. The chickens were out cruising the pasture bugs and grasses by early dawns light. It's so good to see them out and about.

I ran across a good raw milk article by Mike Adams. He is the editor of a web site called Natural News. Check it out.

Organic Valley announces it will drop farmers caught selling raw milk

The Board of Directors of the CROPP Cooperative (Organic Valley) notified it's farmers the last week of June that effective January 1, 2011, any farmer/patron caught diverting milk for raw milk sales will be dropped from the cooperative. In a time of oversupply of organic milk, there are few options for the farmer to change to a different milk processor. Visit the Organic Valley web site to express your opinion.

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