Wait. What's a tandoor and why don't I need it for this recipe?
A tandoor is a big, round, clay (or metal) oven used in southern and western Asia. Tandoori chicken (not just a clever name) is a traditional dish served in India and Pakistan and it requires, you guessed it, a tandoor oven.
Not today, my friends.
I do not have a Tandoor oven, but, I do have a grill and a regular-schmegular oven. If you have those things and the next few ingredients, you are set for some delicious chicken. No joke. It's good. Be advised that this recipe needs to marinate in the fridge for 1-2 days to absorb all of the wonderful flavor. One it has marinated, the cooking process and the side dishes couldn't be easier... and quick.
Serves 2-6
Prep time: 30 minutes (not including the marinating process of course)
- 1 package of boneless/skinless chicken thighs. *Ususally six per pkg.
- 1 single serving container of 2% Fagè Greek yogurt
- 2 tbsp Olive or Avocado oil
- 1 tbsp salt
- 2 cloves freshly crushed garlic
- 3-4 tbsp Tandoori spice blend *You can buy this spice at any Indian grocer/restaurant or grocery store with an international section, or, you can make the blend yourself. I recommend getting it from Penzeys! The saffron and paprika is what really gives this chicken it's red color. Saffron can be a pricey spice, but, it's worth it.
- 1 White onion, sliced
- 1 Green bell pepper, sliced
- 1/2 Lemon cut into wedges
- 1 cup of fresh cilantro- chopped
- Naan bread
- 2 cups Basmati rice
- 3 Cardamom pods
Add the chicken thighs, tandoori spice, oil, yogurt and garlic to a large ziplock bag. Seal the bag and coat the chicken pieces. Put it in the fridge and wait for 1-2 days. I recommend two days. Really, really beautiful flavor after two days of marinating.
When you are ready to prepare the chicken, start your rice first. (Check out my page on how to steam the perfect pot o' rice) Only this time, add 3 cardamom pods to the water. Don't fish them out after the process!! Let the family do that. Besides, it's good luck to find one-- or so I tell my family. Heh, heh...
Next, slice your lemons, onion, bell pepper and chop the cilantro. Shouldn't take you more than 20 minutes, tops.
Pre-oil the grill slats, and set it to the low flame setting. Next, preheat your oven to 400° and prepare some tinfoil in a baking dish or a cookie sheet. Next prepare a grill-safe sautee pan or pizza pan with non-stick spray.
Place the chicken on the grill and let it brown and char; About 3-4 minutes on each side. After they are good and brown- you should notice the red coloring right away- place them on your prepared pan and in the 400° oven for 10 minutes to finish the cooking process. Why both? Well... The sugar from certain tandoori spices, coupled with the yogurt, tends to burn rather quickly. Best to finish it in the over for a few minutes to avoid burned, raw chicken.
While the chicken is in the oven, put the grill pan directly on the grill and let it get hot. Add the onions and green peppers and sautee them. Close the lid for 2 minutes or so. Add a touch of salt to the veggies after they have browned slightly. Once the chicken is finished cooking, you are ready to serve over the rice. Be sure to drizzle the juice from the oven cooked chicken back over itself and onto the rice. Garnish it with the lemon and cilantro. Don't forget the Naan bread!
If you wish to make another awesome Indian-inspired dish, try my Coconut Butter Chicken. ERMERGHED! Easily one of my favorites.
Enjoy!