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Tandoori Chicken

Asia, Central: Indian

Tandoori Chicken

We obtained this recipe from the Indian women who work at the county library system. When the kids were little, I doubled this—and doubled the yogurt—while halving the spices, so it wouldn't be too hot for the kids. But now that they're older, we make it full-strength. AHHH!

In my mind it is a "must" to serve Tandoori chicken with the rice and chutney below.


1 lb boneless chicken cut into about 1" cubes
1 TB chicken masala
2 TB plain yogurt
1/4 tsp garam masala
1 TB lemon juice
1 TB oil
1/4 tsp. salt
1/4 tsp. coriander, ground
1 clove garlic, minced
1 small piece ginger, minced

Indian Rice
(I double this, too. The leftovers are grand.)
1 C Basmati rice
2 C water
1 tsp cumin seed
1 small onion (I use large)
1 TB oil

Cliantro Chutney (Fabulous!)
1 bunch cilantro
1 small onion
2 TB lemon juice (I prefer lime)
1/2 tsp salt
1-5 jalapeno peppers (1 is enough for me.)
(I love to add 1 small piece of ginger, too)


Mix all ingredients in large container. Keep in refrigerator for at least 3 hours. Oil a large skillet (We use an electric roaster. A wok would work.), and cook the chicken mix on high heat for about 5 minutes, stirring constantly. Turn heat to med. and cover, cooking for another 5-8 minutes or until thoroughly cooked. Serve over rice (or in pita bread), and with green chutney (recipes below).

Wash rice 2-3 times. Soak 15-20 minutes. Cut onion in long pieces. Put oil in large pot and heat. Add cumin seeds, then onions, and let it brown. (I like to do this on medium heat, so the onions carmelize a little--awesome!) Add water and rice, bring to boil. Turn heat to medium, cover pot halfway. After 5 minutes, cover pot and cook for 5-8 minutes. Turn heat off and let stand for next 10-15 minutes.

Cilantro Chutney
Wash cilantro and cut into pieces. Peel onion and cut into pieces. Blend all in blender or food processor until smooth. (Optional, instead of cilantro, use mint or a mix of the two.)


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