Jessica Watts (jessicawatts) wrote,
Jessica Watts

Tandoori-esque chicken

Once I had conquered my cauliflower fear, I had to think of something to serve with it. (I wasn't ready for a big bowl of cauliflower on its own just yet).

Since I went with a more Indian twist on the cauliflower recipe I decided I wanted to stick with that part of the globe. I remembered a tandoori chicken recipe posted by David Lebovitz not too long ago. I scoured the ingredients list and happily realized I already had everything on hand, including a few chicken legs and a chicken breast in the freezer.

The chicken needs to marinade overnight but other than that the recipe is a cinch. The marinade is a mixture of yoghurt, spices and lime juice. I used low-fat yoghurt because that's what I had in the fridge and it seemed to work just fine.

I also baked the chicken instead of frying it because I'm a dietitian, and I like to do things like that (much to T's annoyance). Luckily, despite my fiddling, the recipe turned out great. I could see these chicken legs as part of a posh picnic, or BBQ. The flavours were bold, but not as spicy as the cauliflower, which I appreciated. The two made a great team.

I cannot vouch for the authenticity of this dish because I am definitely not an authority on Indian food. I'm not even convinced you can call this tandoori chicken because I'm pretty sure that needs to involve a tandoor, but I'm doing so anyways. The bottom line is that it was delicious, simple, and I would absolutely make this again.

Recipe - Tandoori Chicken
Adapted from David Lebovitz

1/4 tsp saffron threads (optional)
1 Tbsp boiling water (if using saffron)
8 skinless chicken legs (or a combination legs and thighs
3/4 tsp coarse sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp paprika
1/2 tsp turmeric
1 to 1 1/2 tsp chili powder, depending on how hot you want it (I used roughly 1 tsp)
1/2 tsp peper
1 cup low-fat plain yogurt
juice of one fresh lime
1 Tbsp finely-minced fresh ginger
2 cloves garlic, peeled and finely minced

If using, soak the saffron in the boiling water for five minutes. Meanwhile, with a sharp knife, score the chicken flesh deeply, each piece slashed three times. Put in a large zip-top freezer bag.

Add all the remaining ingredients to the bag, including the saffron (and the water) and squeeze out most of the air, then seal the top. Massage the bag to mix the ingredients and coat the chicken pieces. Refrigerate the chicken overnight.

The next day, preheat oven to 190C/375F. Remove the chicken pieces from the marinade and place them on a baking sheet. Bake in preheated oven for 30-40 minutes or until chicken is complete cooked.

Tags: chicken

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