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Barbara Kafka's Tandoori Chicken
1 1/2 tablespoons sunflower oil, divided
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
1/4 teaspoon ground mace
1/8 teaspoon dry mustard
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper
1 teaspoon kosher salt
1 1/2 teaspoons lime juice
1 1/2 tablespoons coconut milk
2 pounds boneless, skinless chicken breasts or thighs
1. In a medium (10-inch) skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the onion, garlic, and all the spices (including the salt) and stir well to combine. Turn the heat to low and cook until the onion is translucent, about ten minutes.
2. Combine the onion mixture, coconut milk, and lime juice in a blender or small food processor. Blend for a full minute until smooth. You should have about 1/2 cup of marinade.
3. Cover the chicken with 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.
4. Grill or broil the chicken until cooked through, 8-10 minutes per side for breasts and 3-4 minutes per side for thighs. Serve immediately.
Source: Adapted from The Intolerant Gourmet
Nov 11th 2013
I simply adore Indian food. I also like the idea of serving it with a cucumber and tomato salad rather than starchy rice.