Post by nybirder on May 30, 2020 9:43:39 GMT -5
bWfxUnQCOJTCdWDftxEE The source for this recipe has been forgotten--I've been making it for at least 25-30 years. I'm sure it isn't authentic but it has plenty of flavor considering the few ingredients. The amounts are easily increased for larger servings. The Cumin Rice is an interesting addition as a side.
My Tandoori-Style Chicken for Two
NYBirder
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces (bone-in thighs and/or drumsticks work well)
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder to bloom for a minute in the oil and remove from heat.
Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight. (If using chicken breasts, do not marinate more than several hours--it changes the texture.)
Remove chicken and reserve marinade. Place chicken skin-side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade.
Turn; broil, baste, cooking 15 min. or longer after the last baste until chicken is fork-tender and cooked through. (The marinade is not safe to use raw for the last part of cooking to avoid cross-contamination.) Thighs are best at 170-175 F internal temperature, breasts at 165 F.
Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Cumin Rice Pilaf
NYBirder
This is an easy way to give your rice side dish a bit of a kick . This goes well with beef, pork or chicken .
1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 teaspoons canola oil
1 cup beef (or chicken) broth
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (optional)
In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Yield: 2 servings
My Tandoori-Style Chicken for Two
NYBirder
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces (bone-in thighs and/or drumsticks work well)
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder to bloom for a minute in the oil and remove from heat.
Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight. (If using chicken breasts, do not marinate more than several hours--it changes the texture.)
Remove chicken and reserve marinade. Place chicken skin-side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade.
Turn; broil, baste, cooking 15 min. or longer after the last baste until chicken is fork-tender and cooked through. (The marinade is not safe to use raw for the last part of cooking to avoid cross-contamination.) Thighs are best at 170-175 F internal temperature, breasts at 165 F.
Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Cumin Rice Pilaf
NYBirder
This is an easy way to give your rice side dish a bit of a kick . This goes well with beef, pork or chicken .
1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 teaspoons canola oil
1 cup beef (or chicken) broth
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (optional)
In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Yield: 2 servings
