To kick off another year of trying new recipes I decided to go all out and cook Indian food on a weeknight! Yep, to me that is all out. Indian food always has a million ingredients and either needs to marinade, simmer, be grilled or something just as time consuming. On weeknights when we don't get out of work on time and have to fit in training workouts, I just don't have time for anything more than a 30 minute meal! However for the past 2 weeks Alan has been in Minnesota and he came home talking about how he was craving Indian food. Since our weekend plans didn't allow us to quench that craving I decided I would surprise him with a weeknight Indian meal.
I chose Chicken Tandoori for this meal and found a recipe that had ratings higher than anything I have ever seen. However this, like all good Indian dishes, required time, so the night before I mixed up the marinade and left it to soak. The next night it was easy to grill up and serve.
Here's the recipe:
Indian Tandoori Chicken
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
We will definitely be having this again. Maybe with a little extra cayenne!