Chicken

Tandoori Chicken

There is a funny story behind the making of this picture …. because as I was trying to make it look good, and position the plate so the lighting was correct, Alexander was standing behind me saying, “Hey…that’s a great picture and all – and it looks terrific – but some of us are hungry ….. can I have my dinner now?”

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yeah – and two minutes earlier he told me he wasn’t hungry……..

Anyway, I’ve never attempted Indian-style cuisine before (wait, I did make Onion Naan) –  but the posse and I really enjoyed this. A word of caution though – feel free to adjust the amount of cayenne pepper, because if you add the full 1/2 teaspoon per the recipe, it will be quite spicy.

One Year Ago: New York Style Crumb Cake

Tandoori Chicken – adapted from Barbara Kafka

1 1/2 tablespoons vegetable oil
1 medium yellow onion, cut into 1/4-inch dice (1 1/2 cups)
3 cloves garlic, thinly sliced
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1/3 teaspoon turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper
1 1/2 teaspoons lime juice
1/4 cup Greek yogurt
2 pounds boneless, skinless chicken breasts

In a medium (10-inch) skillet, heat the oil over medium heat until shimmering. Add the onion, garlic, and all the spices and stir well to combine. Turn the heat to low and cook until the onion is translucent, about ten minutes.

Combine the onion mixture, yogurt, and lime juice in a blender or small food processor. Blend for a full minute until smooth.

Cover the chicken with the about half the marinade and transfer to the refrigerator for at least 10 minutes, preferably for 30 or longer. In the meantime, preheat a grill or broiler. Save the remaining marinade in a separate container, and chill until needed.

Grill or broil the chicken until cooked through, 8-10 minutes per side. Serve immediately with the reserved sauce.

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