Monday, December 6, 2010

Weeknight Dinner: Chicken Tandoori

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This week has been a very productive one, recipe-wise.  Do you have a large stack of magazines that you just love, and have read, but don't want to throw out?  Or is that just a "me" thing?  I finally got fed up this week (hey, when you're in a tiny apartment 30 magazines takes up a LOT of space).  So, I started going through a few magazines a night, pulling out my favorite recipes and throwing out the rest.  Then, I put each recipe in a binder sheet and all in a big white binder.  I'm so anal I even split the recipes up by Breakfast, Appetizers, Entrees by Meat Type (or Vegetarian), Dessert, Beverages, Snacks, and Sauces.  So far, I've been through about 1/2 the magazines and have about 40 recipes in my little binder.  I'm thinking now that I've started, every month that Food Network Magazine, or Cooking Light comes in, I'm going to go through them as I read it.  Much easier.

Anyway, the Food Netowkr had a delicious-looking Chicken Tandoori recipe and since John and I really enjoy Indian food, I thought I should really give it a try!  It came out delicious, although I used cut up chicken breasts instead of thighs, I'm not a huge fan of dark meat.  The yogurt sauce was by far my favorite part.  In fact, we dipped carrots in it as a dip the next day (YUM!).  I served yellow rice and peas with it, which not only made a colorful plate, but also tasted delicious! 
Chicken Tandoori
Serves: 2
2 boneless chicken breasts, cut into bite-sized pieces
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 teaspoon ground ginger
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons paprika
2 tablespoons cilantro (I used dried, it suggests fresh)

In a blender, pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, and 1 1/2 teaspoons paprika until well-mixed (should be almost a paste).  Toss the chicken in the mixture and let marinate for at least 15 minutes (I let it marinate for 30).  Preheat the broiler on low.  Put the chicken on a foil-lined cookie sheet; Since the marinade is pasty it stuck really well to the chicken and I tried to make sure each of the chicken pieces was well-covered for maximum flavor.  Broil, turning once until slightly charred.  I broiled the first side on low for about 10 minutes, and then upped the broiler to high.  After about 5 minutes, it was charred on the first side.  I flipped it and charred the other side for another 5 minutes.  Meanwhile, combine the remaining yogurt, paprika, and cilantro in a bowl.  Top the chicken with the yogurt sauce.

I'm working on a few dorm-room dinners for my sisters, so stay tuned for those.  Also, I'm having a great time working on "international" entrees since John and I are on a tight budget and not going out to eat Chinese, Thai, Indian, etc. I'm trying to bring the flavors home.  Chicken Tandoori was a success, hopefully the rest will be, too!

Starting today you can vote for my Marx Iron Foodie post...I'm still not 100% sure of the link so I will update this when I know. 

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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