Ensign Steve
02-29-2008, 07:58 AM
I'm making this chicken for dinner tomorrow night, not in a real Tandoori pot, but in a fucking hot oven to simulate the experience. My mom got a brand spanking new oven and we figured, what the hell, let's put it through the paces why not.
Tandoori Chicken Recipe on Yahoo! Food (http://food.yahoo.com/recipes/eatingwell/127/tandoori-chicken)
1 cup nonfat plain yogurt
1 small onion, minced
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 teaspoon chopped fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
4 bone-in chicken thighs, skinned and trimmed of fat
1. Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.
3. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.
Yield: 4 servings
We didn't have any lemons or lemon juice, so I juiced half an orange. And I used two large, halved breasts (four half-breasts?) instead of thights, cuz we like light meat. I ground the cloves myself because I am a nerd and I love using the mortar and pestle and pretending I'm in Potions class.
:snaperlz:
It's spending the night marinating in the fridge, and I'll let you know after dinner tomorrow how it comes out.
ETA: :lol: I totally forgot about the thread title and the whole reason for picking this recipe in the first place.
* Calories: 201 kcal
* Carbohydrates: 8 g
* Dietary Fiber: 0 g
* Fat: 8 g
* Protein: 22 g
* Sugars: 4 g
Tandoori Chicken Recipe on Yahoo! Food (http://food.yahoo.com/recipes/eatingwell/127/tandoori-chicken)
1 cup nonfat plain yogurt
1 small onion, minced
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 teaspoon chopped fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
4 bone-in chicken thighs, skinned and trimmed of fat
1. Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.
3. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.
Yield: 4 servings
We didn't have any lemons or lemon juice, so I juiced half an orange. And I used two large, halved breasts (four half-breasts?) instead of thights, cuz we like light meat. I ground the cloves myself because I am a nerd and I love using the mortar and pestle and pretending I'm in Potions class.
:snaperlz:
It's spending the night marinating in the fridge, and I'll let you know after dinner tomorrow how it comes out.
ETA: :lol: I totally forgot about the thread title and the whole reason for picking this recipe in the first place.
* Calories: 201 kcal
* Carbohydrates: 8 g
* Dietary Fiber: 0 g
* Fat: 8 g
* Protein: 22 g
* Sugars: 4 g