Thursday, January 15, 2009

Winter Color Week: Pink

Today is pink and here are my pinks and here is also a recipe that turned out tip-top and easy peasy and since Tandoori Chicken is *usually* pink I think it suits. I know that chicken recipes are kind of boring, and honestly I never order Tandoori Chicken out anyway so I am not even completely sure what it is supposed to taste like. But. This here chicken is perfectly spiced and has that tangy yogurt quality that is just so delicious. I halved the recipe and B and I chewed everything down to the bone.

Tandoori Chicken at Home
From Cook's Illustrated

2 tablespoons vegetable oil
6 medium garlic cloves, minced or pressed
2 tablespoons grated or minced fresh ginger
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole milk yogurt
4 tablespoons juice from 2 limes
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (boobs, thighs, drumsticks), skin removed and trimmed of excess fat

1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder, continue to cook another minute or two. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and two tablespoons of lime juice and set aside.

2. In a large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons of lime juice, and salt. Using a sharp knife, lightly score the outside of each piece of chicken (about 1/8 of an inch deep, scores slightly less than an inch apart), transfer chicken to this same large bowl. Using hands (eew!) gently massage salt-spice mixture into chicken until all pieces are evenly coated. Let stand at room temperature for 30 minutes.

3.Adjust oven rack to upper middle position and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with a thick (thick!) layer. Arrange chicken on a wire rack set into a foil lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture if you have any. Bake chicken until an instant-read thermometer inserted into thickest part of the chicken registers 125 for breasts and 130 for legs and thighs (20-30 minutes in my oven). Transfer piece to plate as they reach temperature.

4. After removing all piece of chicken from oven, turn oven to broil and wait 10 minutes for broiler to reach temperature. Broil chicken until lightly charred in spots (trust me, these are the tastiest parts) and ye old thermometer reads 165 for boobs and 175 for legs and thighs (8-15 minutes in my oven). Transfer chicken to plate, tent loosely with foil and let rest for 5 minutes.

5. Serve it up with rice, veggies, and any favorite chutneys or relishes.


Alan said...

Tandoori Chicken is a staple here too. Like you I've never had it prepared by someone who knows what it is supposed to be like, but we love our version.

queenbeehoney said...

Dang, that sounds super yum. Been lovin all the colors; brightens up this very cold winter!

avocado kid said...

yay, Indian food! Phil n' I just came back from thurr and lemme tell you, there was some serious yummyness!

rachel said...

a whole week with no heater update!!! i'm dying over here.