I remember the first time I had tandoori chicken: I went to my good friend Anu's home after school in 2nd grade. Her mom prepared a plate full of tandoori chicken with some naan as an after school snack. This was my introduction to Indian food and I was an instant fan. It was just the perfect amount of spiciness with that perfect, slightly charred broiled chicken taste. I remember before I left her home, Anu's mom gave me a sheet of bindis and I proudly wore mine to Hebrew school later that day at our local Jewish community center. As I grew older, I explored more Indian food and I have yet to taste an Indian dish I don't like. The exciting thing is, there is still so much Indian food I haven't tried! This recipe is easy and quick, perfect for a week night meal.
Easy Tandoori Chicken
(Serves 2)
Ingredients:
1/2 cup plain yogurt (I use Greek style, non-fat)
1/4 chopped fresh cilantro
1 tablespoon Vindaloo paste (I bought an Indian brand at Kalustyan on Lexington and 29th)
1 pinch black pepper
4 chicken breast pieces
Directions:
1. Put rack in the middle of the oven and preheat the oven to 500. Place one sheet of foil on a broiler pan.
2. Combine first four ingredients in a bowl and mix well. Place chicken pieces in the bowl, fully cover with all the yogurt mixture and cover and chill for at least 20 minutes.
3. Place chicken on pan, pour remaining yogurt mixture on chicken. Broil the chicken for 25 minutes until chicken is cooked and slightly charred on the outside.
2 comments:
Will have to pass on the yogurt with chicken. Probably find a tasty tofu-cream replacement. Still, looks delicious.
There are definitely soy and parve yogurts that taste just the same! Actually the yogurt is used more for the consistency in flavor, you really don't taste it at all.
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