Tandoori at home without a Tandoor! Yes you can.

Yes, you can..Tandoori Chicken at home!
Tandoori chicken is America's favorite Indian dish, unlike the UK which love Chicken Tikka Masala. Making it at home simply requires a cast iron skillet and a hot oven to replicate with pretty damned good results. The two secrets are...the proper marinade and a very hot oven.
Most restaurants use red food coloring here. There is a natural coloring available from India, but paprika will work just fine. See the recipe. 

When you make this, then get go back my recipes for 
Onion Chutney
Perfect Basmati Rice
Green Chutney

Tandoori Chicken at home
Serves 4
8 pieces of bone in chicken, legs and thighs are best, but breasts work too
1 small onion, peeled and roughly chopped
2 cloves garlic, peeled and smashed
1 1 inch knob of ginger, peeled
1 tbls salt
1 tbls garam masala* Available at any spice site or see may recipe below
1 tbls sweet paprika
Juice of two lemons
1 cup plain yogurt.
For cooking
1 small onion, sliced
½ sweet belle pepper, sliced into strips
1 lemon, sliced into thin wheels
Remove the skin from the chicken (reserve or freeze that skin for later treats or schmaltz).
Separate the legs from the thighs and cut any breast pieces if using in half.

In a food processor with the machine running drop the ginger down the shoot. Let it bounce around and get chopped up good. 
Add the onions, garlic, salt and spices. 
Scrape down the sides, add the lemon juice and yogurt and whizz until smooth. 
Coat the chicken well with this and put in a ziplock bag and refrigerate for at least 4 hours or up to three days. 
Preheat oven to highest heat-550.
Place a dry cast iron or oven-proof skillet on a burner at full blast and let it get very hot.
Now, working quickly, sprinkle the pan with the sliced peppers, onions and lemon slices.
Place the chicken on top of that, not overlapping,  and get it into the oven. 
Cook at highest heat for a roughly 25 minutes. This may very depending upon the size of your chicken pieces, obviously. 
Check for doneness by poking the thickest piece with a skewer. If the juices run clear, it is done.
If not give it 5 more minutes and check again.
When the juices run clear, remove the pan from the oven and cover loosely with foil and allow the chicken to rest about 15 minutes before eating!

Basic Garam Masala recipe - 5 "cs" will do the trick
There are other spices in many "Garam Masala Blends, namely Indian bay leaf (not laurel)  and pepper, but this is the perfect, useful and delicious blend that I use all the time. 
All ground spices
2 tbls cinnamon
2 tbls cumin
1 tbls coriander
1 tsp green cardamom
1 tsp cloves
Grinding your won spices is the secret to delicious food, but do what you can!
I will admit, grinding cinnamon sticks is is a real pain in the ass and isn't worth it. 

NOTE: You can make this with thick pieces of tofu if you are vegetarian, 
or skewered lamb if you want red meat. 
It even works well with firm fleshed fish like Salmon, Big Gulf Shrimp or Catfish. 
Simply reduce the marinade time to under 4 hours to avoid having the lemon juice "cook"the fish in the marinade and adjust the cooking time accordingly.

Visit my youtube channel playlist Recipes, Please for videos of the dish and the condiments that go with it. 

Have a great day!


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