This week’s post was meant to pay homage to one of my childhood favorites: tandoori chicken. An indian classic, it packs a rich, vibrant punch; infusing the spices of tandoori, masala, and cumin. It’s versatile too: bake, grill or BBQ it.
As I unpacked my groceries, ready to start, I realized my haste at the supermarket had cost me the key ingredient: tandoori. Ooops.
But cooking is all about improvisation, so my quick and easy tandoori chicken was now quick and easy chicken masala. Same dish, one less spice. Did it work? Absolutely! The musty blend of masala and cumin spices, with a base of turmeric, salt and pepper, didn’t disappoint.
This recipe is best cooked with drumsticks, thighs, or legs. Cuts off the bone bring out more flavor.
Garnish with a little cilantro and serve with buttered naan!
As always, pushing for health.
INGREDIENTS (2-3 servings)
1 tsp salt
1 tsp black pepper
1 tsp turmeric powder
1.5 tbsp garam masala powder
1.5 tbsp cumin powder
half a lemon squeezed
1 tbsp coconut or olive oil
3 tbsp yoghurt or greek yoghurt (whole milk where possible)
5-6 chicken drumsticks
Mix the yoghurt, oil, salt, pepper, cumin, masala, turmeric powder, and lemon, in a bowl
Skin the chicken (this is optional, I prefer skinless for the texture)
Mix chicken into the marinade, set aside for 5 hours or overnight
To oven bake – pre heat oven to 350F and bake for 1 hour in a lightly greased foil pan or skillet
To grill – place under a hot grill, turning over after 12-15 mins. Cook for 25 mins or until cooked inside
To BBQ – apply BBQ rules: that is, be careful not to burn the outside and undercook the inside!