So my parents visited Israel last year and brought me back this awesome spice container with all sorts of foreign spices.
They also brought me an antique mortar and pestle to grind some of the whole spices. Do they know their daughter, or what?!?
The whole thing was an amazing gift that I am very happy to have and am very fond of.
Right after my parents gave me this gift, which happened to be while they were visiting, we all decided we wanted to put it to use. And soon!
After discussing it for probably way too long, we came up with the idea to make Tandoori Chicken. None of us had ever made it before, but we all were interested in eating it and intrigued by making it from scratch.
So, we did some research online, went to the grocery store and the rest is history.
That night, we made Tandoori Chicken, steamed asparagus and jasmine rice. It was one of those meals that was super tasty and fun to experiment with that I will remember for many years to come.
I’ve made this recipe several times since that night and have found it is very reliable and forgiving — and it’s always good.
I don’t tend to go out of my comfort zone as often as I’d like or probably should with my cooking so I am very glad that we did. This is one meal (and gift!) that is a keeper for sure.
Thanks again, Mom and Dad!
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp garam masala
- 1 cup plain yogurt
- 1 tsp kosher salt
- 1 tbsp fresh lemon juice
- 5 garlic cloves minced
- 2 lbs bone-in can be combo of breasts, thighs, legs, skinless chicken
In a medium saucepan, heat the olive oil over medium-high heat. Combine the coriander, cumin, ginger, cayenne, paprika and garam masala in a small bowl. Once the oil is hot, add the spice mixture and stir to incorporate. Cook for 1-2 minutes over medium-high heat until fragrant. Turn the heat off and allow to cool.
In a large mixing bowl, add the cooled spice and oil mixture to the yogurt. Add the lemon juice, salt and garlic and stir to combine.
Using a sharp knife, slice 2-3 deep slits (almost to the bone) into each piece of chicken. Add all the chicken to the large mixing bowl with the yogurt sauce and stir to coat well. Cover the bowl with saran wrap and place in the refrigerator for 1-2 hours (if possible!).
Preheat your outdoor grill to medium-high heat (instructions for cooking in an oven below). Once chicken is ready and grill is heated, place the chicken on the medium-high heat and cook for 5 minutes with the lid/cover closed. You want to cook the chicken so the outside is charred and there are clear black grill lines on the flesh from the heat. After the heat-facing side of the chicken is charred well, flip over and cook for an additional 5 minutes on high heat. Reduce the heat to low, close the lid and cook for an additional 8-15 minutes (depending on the size of your chicken) or until the internal temperature of the chicken reaches 165 degrees F.
*If you don't have a grill, you can also char the chicken using the broiler in your oven. Follow the same steps as above in the broiler and then transfer to the oven at 375 degrees F until it reaches 165 degrees F.
Once the chicken is done, remove from heat and let sit for 3-5 minutes before serving. Serve alongside some basmati rice and a lemon wedge, if desired.