Sundaram Spices Roche Carri

Nous suivre!

 Today was a beautiful sunny day. Summer is surely creeping up on us. Its funny how time runs by us so fast. In the blink of an eye, you find yourself being superwoman in 2011. It’s hard but when you get home after a long day (usually after fighting with a lot of other people), the only balm to your soul is a good homemade chicken tandoori. If this is the reward then… World bring it on!!

Tandoori Chicken
(2 servings)

You will need:
  • 20g Sundaram Epices pour Tandoori (Tandoori Spices)
  • 1 cup of Natural yogurt
  • Juice of 1 fresh lemon
  • 2 Tsp of Ginger and garlic paste
  • 4 Chicken thighs
  • Salt according to taste
  • Prick the flesh of the chicken all over with a fork. Using a sharp knife, cut slashes in the chicken to allow the marinade to penetrate well. Place the chicken in a large, shallow dish.
  • To prepare the marinade: Mix the Sundaram Epices pour Tandoori (Tandoori spices), lemon juice, garlic and ginger paste and salt (according to taste) into a smooth paste with a little water. Add in the yogurt and mix well.
  • Smear this marinade all over the chicken and rub it into the slashes, turning the chicken over several times. Cover and refrigerate for 8 hours or overnight (Do not marinate for longer than 2 days).
  • Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking.
  • Take the chicken from the bowl, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and sear quickly (sealing in the juices) then grill until brown on both sides for about 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. Do not overcook or the chicken will dry out.
  • If you don't have a grill you can also bake the chicken. Preheat the oven to 450F or 200C. Place the chicken on a rack over a dish (to collect the juices and not end up with a greasy dirty oven like me), brush or spray with oil, and cook, turning once, 25 to 30 minutes until the chicken is cooked.

Serve with sprigs of cilantro, a hearty salad and a piece of baguette.

You can also use this recipe for barbecue as a substitute for pork chops or beef. It can be accompanied by any BBQ side dish (pasta, rice, potato salad) with relish.

Let your imagination run wild foodies!!

Written by Yovadee Nagapa-Chetty — October 29, 2012

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