Tandoori Chicken, probably one of the most popular Indian cuisine worldwide. Though the modern day preparation has evolved into simple grilling or utilizing the household oven; traditionally, this dish is cooked in a heavy, bell-shaped clay oven that could insulate very high temperatures called the Tandoor. The closest cooker available on the market are those Kamado ceramic charcoal grillers which easily manages to maintain steady temperature.
Originating in Punjab, raw chicken is marinated in yogurt an the Indian spice blend called Tandoori Masala. You may mix your own tandoori Masala but a convenient spice bag is readily available in most grocery stores.
For this recipe, I blended a tandoori paste using bourbon as a solvent to intensify the flavors of the spices.
Ingredients: Chicken
As Needed Vegetable oil
2 Inches Ginger
6 Cloves Garlic
2 Tbsp. Lime Zest
1 Tbsp. Turmeric
2 Tbsp. Paprika*
2 Tbsp. Salt
1 Tbsp. Cumin
2 Tbsp. Garam Masala
1& 1/2 Oz. Bourbon**
1 Tbsp. Lime (Freshly Squeezed)
1 Cup Yogurt
2 Lbs. Chicken Thighs (Skinless & Deboned)
Instructions:
In a shallow pan, toast all the dry ingredients in medium heat until they perfume
Remove from heat to cool and mix with the wet ingredients
Pour everything in a blender to emulsify the marinade
Marinate the chicken Thighs for at least 2 hours or overnight for a more flavorful taste
Grill or bake at preheated 400F, flipping the meat 15 min. on each side or until the meat is cooked
* I used spicy & smoked Paprika. You may adjust to your spice level preference.
**I used Wild Turkey 101 for it's spice & citrus notes
Ingredients: Coconut Rice
2 cups Basmati Rice
1 Tbsp. Turmeric
2 Tbsp. Olive Oil
1 Tbsp. Salt
3 cups Water
4 Tbsp. Dried Coconut Flakes
Instructions:
Wash the Basmati rice at least twice
Add in all the ingredients except the water & dried coconut flakes
Give it a light stir to mix and add the water-start the rice cooker
When done, Add in the dried coconut flakes homogenously & serve hot
Ingredients: Cilantro Mint Chutney
1/2 Pc. Yellow Onion
1 Tsp Ginger
2 Cloves Garlic
1 Bouquet Cilantro (with the stems)
1 Bouquet Mint
1/2 Cup Yogurt
1 tbsp. Lime Zest
1 Tbsp. Lime Juice
To Taste Salt
Instructions:
Combine & Blend
Aperitif:
Anything light after this meal would just drown away from the flavor of spices. So, I went for the bold choice... I love how the strong notes of rye spice, black tea and mint follows thru the dish. Spice for spice, makes everything nice!
Bone Snapper Single Barrel Rye
60 ABV
Comments