I’ve decided to go ahead and post a few recipes on my blog on the prodding of a few people. Since I am not in the business of being a creative cook, I will duly credit the original proprietor of a recipe. 🙂 Photos will be added if I remembered to take them!
Name of Dish: Tandoori Chicken
Author: Meg(‘s mom)
- 4-5 boneless, skinless chicken breasts (I think we did about 3.75 lbs or so)
- 1-1.5 onions
- 2 tsp ginger paste
- 2 tsp garlic paste
- 4-5 tbsp plain yogurt (low-fat is better than fat-free)
- 3-5 tsp of Tandoori chicken masala (amount varies depending on spice required and strength of masala)
- Salt, pepper to taste
- Puree the onions and mix everything else together until it is nice and smooth to form the marinade.
- Add some oil to the marinade so that the chicken doesn’t stick to the grill, later.
- Poke holes/cut slits in the chicken so that the marinade can seep in.
- Mix the marinade and chicken together.
- Marinate in fridge for 6-8 hours.
- While grilling, grill on medium heat for about 10 minutes on each side (may be more depending on size of the pieces). Taste to make sure it’s done!
- Serve with onion rings (not the junk food type) and lemons/limes. You may also want to buy some naan and chutney to make it authentic.
See, it’s pretty simple. Of course, the fact that I had a great cook (Meg) and professional grillmeisters (Meg and Bill) teaming up with me meant that the end result was, quite simply, scrumptious!