November 2nd

No Tandoori, No Problem

Traditional tandoori chicken requires lots of marinating, long cooking times in a tandoori grill, and lots of work.  This version is easy and packed with flavor.  I'm not tandoori expert, so I can't give an official ruling, but I think it was a pretty good representation.

Tandoori Chicken
recipe from: The Complete America's Test Kitchen TV Show Cookbook 2001-2013

This chicken had a good flavor and almost tasted grilled even though it wasn't.  And the cilantro-mint chutney served with it is key...yum, yum! 

Ingredients

• 2 tablespoons vegetable oil
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 2 tablespoons grated fresh ginger
• 1 tablespoon garam masala (recommended "McCormick Schilling", found at most grocery stores)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 cup plain whole-milk yogurt (I used Greek non-fat)
• 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
• 2 teaspoons table salt
• 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

Directions

Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute.
Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer.
Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt.
Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl.
Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees.
Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer.
Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan.
Discard excess yogurt mixture.
Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces.
Transfer chicken pieces to plate as they reach correct temperature.) After removing chicken from oven, turn oven to broil and heat 10 minutes.
Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes.
Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes.
Serve with chutney or relish, passing lime wedges separately.

Chutney

Ingredients:

• 2 cups packed fresh cilantro leaves
• 1 cup packed fresh mint leaves
• ¹⁄₄ cup minced onion
• ¹⁄₂ teaspoon ground cumin
• ¹⁄₄ teaspoon table salt
• 1 ¹⁄₂ teaspoons sugar
• 1 tablespoon fresh lime juice
• ¹⁄₃ cup plain yogurt

Directions

1. Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.

Grades:

Megan - A (I loved the flavor of this and I think I could manage to eat the sauce by itself in a bowl.  It was so delicious, I can't wait to have it again next year!)

Noelle - A (I Didn't give Noelle the chutney [because there was too much green in it and I ate it all], but she really liked the chicken.  I wasn't sure if she would be ok with the flavors that she wasn't used to, but she wasn't bothered at all by it.)