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Dry Tandoori seasoning Mix:
1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne (or to taste)
combine all and store in an airtight container. I've only ever made this with ground spices not
fresh, so i'm not sure if any can be substitued for fresh (the ginger would be good fresh i bet)
and it probably would need to be used immediately. I usually double the recipe so i have it on hand
Tandoori Chicken Tiika
You'll need:
about 2 - 3 tbns the dry tandoori seasoning
1/4 to 1/2 cup of full fat sour cream or yogurt (or half of each)
couple of tbns of oil
1 tbsn lemon juice
Couple of tbsns melted butter for basting
To make Chicken Tandoori Tiika:
Combine the dry tandoori spices (You'll need about 1/2 the dry recipe above, sometimes i start with half then adjust to my taste)
with 1 tbsn lemon juice, and about 2 tbsn's oil (i use canola)
enought to make a paste. Add 1/4 to 1/2 cup of full fat yogurt or sour cream and mix well. Note: Real tandoori is made with yogurt, I never have it on hand so I use a 35% sour cream for mine (carbs are lower too).
Cut up about 1 lb of boneless skinless chicken into 1" cubes. marinate in the tandoori sauce
in the fridge for at least an hour. setting enough of the marinade aside for basting.
Thread the marinated chicken onto wooden or metal skewers.
Grill over medium heat, basting a couple of times with the melted butter, and then then the
rest of the marinade. turning occaisionally until done.
YOu can also marinate chicken breasts over night and roast them in the oven whole as well instead of grilling as kebabs.
You can adjust the heat by adding more or less cayenne and the orange colour by adding more paprika.
1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne (or to taste)
combine all and store in an airtight container. I've only ever made this with ground spices not
fresh, so i'm not sure if any can be substitued for fresh (the ginger would be good fresh i bet)
and it probably would need to be used immediately. I usually double the recipe so i have it on hand
Tandoori Chicken Tiika
You'll need:
about 2 - 3 tbns the dry tandoori seasoning
1/4 to 1/2 cup of full fat sour cream or yogurt (or half of each)
couple of tbns of oil
1 tbsn lemon juice
Couple of tbsns melted butter for basting
To make Chicken Tandoori Tiika:
Combine the dry tandoori spices (You'll need about 1/2 the dry recipe above, sometimes i start with half then adjust to my taste)
with 1 tbsn lemon juice, and about 2 tbsn's oil (i use canola)
enought to make a paste. Add 1/4 to 1/2 cup of full fat yogurt or sour cream and mix well. Note: Real tandoori is made with yogurt, I never have it on hand so I use a 35% sour cream for mine (carbs are lower too).
Cut up about 1 lb of boneless skinless chicken into 1" cubes. marinate in the tandoori sauce
in the fridge for at least an hour. setting enough of the marinade aside for basting.
Thread the marinated chicken onto wooden or metal skewers.
Grill over medium heat, basting a couple of times with the melted butter, and then then the
rest of the marinade. turning occaisionally until done.
YOu can also marinate chicken breasts over night and roast them in the oven whole as well instead of grilling as kebabs.
You can adjust the heat by adding more or less cayenne and the orange colour by adding more paprika.
5/2/05 Back to Day 2
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