Roasted Tandoori Chicken
4 cups cooked basmati rice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cayenne
1 tablespoon garam masala
3 tablespoons vegetable oil
1 cup plain yogurt
1 fresh-squeezed lemon
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 1/2 pounds bone-in chicken thighs and legs
1 wedge lemon, optional garnish
Prep time: 20 minutes
Total time: 1 hour
Cook rice according to package directions.
Combine coriander, cumin, turmeric, cayenne and garam masala in mixing bowl. Set aside.
Heat oil in heavy-bottomed saucepan over medium-high heat about 1 minute. Add curry spice mixture.
Cook and stir 30 seconds to 1 minute, until fragrant. Remove from heat and allow to cool slightly.
Return seasoning to mixing bowl. Combine with yogurt, lemon, garlic and fresh ginger. Stir until
marinade takes on creamy consistency between the color of terra cotta and burnt umber.
Skin and trim excess fat from chicken. Set aside skin.* Place chicken pieces in 9x12-inch baking dish.
Coat chicken with marinade. Cover and refrigerate for 1 to 6 hours.
Preheat oven to 400 degrees Fahrenheit. Place baking dish on center rack and cook chicken 25 to 30
minutes, or until juices run clear. Then set oven to broil to enhance crispiness. Place on top rack and
cook an additional 3 to 5 minutes. Remove from heat. Allow to cool. Plate chicken with rice. Pour
remaining contents of baking dish over chicken to make glaze and curry gravy.
*Optional: Coat chicken skin with excess marinade and cook in oven following step 5 for the ultimate
in meat candy.
*Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).
My favorite thing with chicken is letting it marinade in a few tablespoons of fresh lemon juice, chopped garlic, a few teaspoons if thyme and a couple of tablespoons of extra virgin olive oil, salt and pepper to taste. Let marinade between 2 to 24 hours. When ready to cook, add a couple of tablespoons of butter or olive oil to hot pan on stove top, add chicken to pan and cook until done. Easy and delicious.
Have you tried smoking chicken? Its leaves it really tender and juicy. It can be a little more time consuming, you just need to be organised.
Our favourite chicken recipe is Huli Huli, is an Hawaiian recipe that is bloooody delicious!
To smoke it, we suggest pit barrel cooker
because it comes with hooks so you hang it over the charcoal and its essential bastes its self as the juices run down it. That also means you don't need any oil or fat
The recipe for the sauce is below
1 cup pineapple juice
1/2 cup ketchup
1/2 cup shoyu sauce
2 tablespoons chicken broth
1/2 cup dark brown sugar
1/4 cup rice vinegar
2 tsp sesame oil
2 tsp minced ginger
1 tsp minced Garlic
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