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.
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