As a special thank you, a recipe! Tandoori Chicken

Posted on 02/05/2009 by maikujaku
First off I want to give this community a BIG thank you! You have been so helpful, friendly and fun(Not to mention you make me hungry on a daily basis with your fantastic sounding recipes!) So as a thank you, I'm going to share an amazing recipe I found years ago in a magazine.



Ingredients for the marinade:

1 cup nonfat plain yogurt
1/2 cup minced onion
1 1/2 tbsp fresh lemon juice
1 tbsp minced garlic (I personally use jarred garlic, cutting the cloves is awful)
1 1/2 tsp paprika
1 tsp chopped cilantro
1 tsp Kosher salt
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/8 tsp ground cloves

Combine all of this in a baking dish and mix it WELL. Add 4 skinless chicken thighs to the mixture (Recipe calls for bone in, I use boneless) and make sure it is well covered by the marinade, refrigerate for 1 hour. In the mean time slice up one onion thin in a broiler pan.

Heat your oven to 525 Farenheit. Remove your chicken from the marinade and cook the chicken with the onion you sliced earlier in the oven until the chicken is done nd the onions are browned, (Recipe says about 25 minutes) Serves 4.

If you like Indian food, this should be right up your alley!
kamihane 5th-Feb-2009 09:13 pm (UTC)
Ooh, I think I'll try to make this on the weekend. It sounds delish!
kristories 5th-Feb-2009 09:21 pm (UTC)
Oh that sounds awesome, I wish my fiance wasn't a vegetarian. I may have to do it anyway.

And I know exactly what you mean by this group making people hungry. I haven't gained weight since I joined but it's only because I give my baking away :)
zanylikethat 5th-Feb-2009 09:40 pm (UTC)
I'm vegetarian, and I'm considering a number of alternative things that can be done. The marinade, for example, would probably still be delicious on baked tofu, or possibly seitan. Since the chicken is the only non-veggie part, and the marinade is what Tandoori chicken so amazingly good, I'd say there's definitely still plenty of opportunity for delicious, veggie-friendly improvisation!
kristories 5th-Feb-2009 10:06 pm (UTC)
True :) but I love the chicken part of chicken so I might make some tofu for him and then chicken for me....ooh, or some Navrattan...now I want Indian for supper lol
angelchrome 6th-Feb-2009 12:13 am (UTC)
Indian food is perfect for vegetarians - try replacing the chicken with chickpeas or small diced potatoes and add some diced tomatoes and yogurt and cook it on the stovetop instead of baking. So tasty.
lanyatheana 5th-Feb-2009 09:23 pm (UTC)
Sounds just lovely. I'm putting this in my memories. Thank you!
elfe666 5th-Feb-2009 09:24 pm (UTC)
ohhh i must try that soon. put this in my memories too, thanks for sharing the recipe!
glass_rain 5th-Feb-2009 09:54 pm (UTC)
Yummmm, totally making this when I'm home for reading week.
ninjasushi 5th-Feb-2009 10:07 pm (UTC)
Is there a good non-dairy substitute for the yogurt? My boyfriend is lactose intolerant but I'd still really like to be able to make this for us. It sounds amazing!
idiosyncrasy 5th-Feb-2009 10:15 pm (UTC)
Coconut milk? I'm not sure how it would work out, but coconut milk can have the same consistency of yogurt. It's rather sweet, though.
ninjasushi 5th-Feb-2009 11:23 pm (UTC)
Hrm..I've used coconut milk in curries with no problem, but it does add a noticeable coconut flavored sweetness. It couldn't hurt to try though..
maikujaku 5th-Feb-2009 10:47 pm (UTC)
I'm not sure, I found the magazine years ao, I'm guessing maybe a soy based yogurt?
ninjasushi 5th-Feb-2009 11:22 pm (UTC)
That's what I was thinking. I've just never been able to find a soy yogurt that doesn't taste well..very soy flavored. But this recipe has lots of good spices in it so maybe that would help disguise the flavor.
I'll have to give it a try!
saltymcpepper 5th-Feb-2009 11:14 pm (UTC)
My flatmate is lactose intolerant but he can eat yoghurt no problem (seriously, one glass of milk and he's in the bathroom all night, a pint of yoghurt for dessert and he's great).

A bit of googling reveals that the digestion of the lactose is helped by the bacteria in the yoghurt, and yoghurt is recommended by some dietitians as it makes up for the lost calcium from not having milk. Just buy a plain one with no added bits and it should be fine.
ninjasushi 5th-Feb-2009 11:20 pm (UTC)
Actually yogurt was how he discovered he was lactose intolerant in the first place. Lots of people who can't digest milk can eat cheese and yogurt just fine, but he's just one of the super sensitive people who can't do any dairy products at all.
He can barely eat milk chocolate without feeling slightly ill. :(
saltymcpepper 8th-Feb-2009 01:57 pm (UTC)
Hmmm, that must get pretty frustrating at times!

The point of the yoghurt in this recipe is to help the spice penetrate the chicken (Heston Blumenthal did some research about this using different marinades and an MRI scanner). Some chemical reaction between the yoghurt and the chicken means that a yoghurt marinade flavours the meat more than a oil or water based marinade. The yoghurt also has a secondary purpose of cooling the spices.

So, if you like spicy foods, you could just substitute the yoghurt for a drizzle of oil, but I guess soy yoghurt is the way to go if you want some element of creaminess too.
alathia 6th-Feb-2009 12:01 am (UTC)
we have dairy allergies, so I've used both soy yogurt and coconut milk yogurt. I prefer the soy yogurt (that "soy" taste, i know what you're talking about! was hardly noticeable), as the coconut milk yogurt added an additional sweetness to it. i prefer soy dreams soy yogurt. :) hope that helped!
guccha 5th-Feb-2009 10:52 pm (UTC)
I LOVE Indian food, and tandoori anything. *________* Shall bookmark this, thank you~
bunney 5th-Feb-2009 11:23 pm (UTC)
I wonder how it would work on an outdoor grill? I love Tandoori, but my oven is skittish at temps over 450F.
sazzra 5th-Feb-2009 11:38 pm (UTC)
I used to use a very simlilar marinade on cubed chicken then put them on skewers and barbecue them. You even get the authentic Tandoor crust, though the crusty bits do turn charcoal surprisingly quickly if you don't keep an eye on them. I also used to marinade it overnight, and it was even better!
bunney 6th-Feb-2009 03:05 am (UTC)
Oh! Tandoori Kebob! I like that idea even better. I definitely need to try this!
sixseventytwo 17th-Oct-2009 10:56 pm (UTC)
This post is like super old, but I just wanted to let you know that I tried this recipe and it came out great, my parents and I LOVED it! I did have to greatly reduce the cooking time, though :)
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