Saturday, June 12, 2010

Simple Dinners: Chicken Tandoori

In the spirit of simple dinners, I thought I'd share a new favorite of ours -- chicken tandoori. It takes about 15 minutes to "prepare" (the evening before) and all you have to do is bake it for 30 minutes. Not only is it ridiculously simple to make, but it also can easily be scaled up/down depending on the number of people you're feeding. We eat it with rice or naan (we like Trader Joe's frozen naan) and partially roasted onions.

2-4 # skinless chicken pieces (avoid hassle & ask the butcher to skin the meat!)
Salt & Pepper
Garlic, minced
Ginger, grated (optional)
1-1.5 cups of plain yogurt
2-3 Tbs. tandoori masala
2-3 Tbs. olive oil
Other spices to add: garam masala, cumin, coriander, chili powder

1. Make 2-3 diagonal slashes in chicken. Sprinkle S/P and lemon juice all over pieces to tenderize meat. Let sit for 20 minutes.
2. In the meantime, in small bowl, combine all the other ingredients.
3. Drain off excess lemon juice and pour yogurt marinade on top of chicken. Marinate overnight in fridge.
4. Next day, bake on oiled baking sheet at 400* for ~30 minutes (flip halfway through). You can broil the last few minutes if desired. Serve with lots of lemon wedges.


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