2013 Week 15 – Indian – Redless Tandoori Chicken and Rice

I love Indian food!  It is one of our go-to foods on the weekend, especially on a lazy day where we plan on nothing else.  Indian lunch buffet, then bum the rest of the day away.  One of the dishes I love is the tandoori chicken.  I decided to mimic that as best as I could. That means oven roasting without a tandoor pot.  Mine also turned out a lot less red than the usual, I believe there is another spice that does that, or even food coloring.  I didn’t want to food color it so I was ok with the yellow tint it got with spices I used.

I got some chicken quarters and marinated those for a night in a seasoning combination of yogurt, garam masala (this stuff is delicious), cloves, ginger, garlic, fennel seeds, veggie oil, lime juice, cinnamon, paprika, turmeric, cayenne pepper, salt and pepper.

I also removed the skin and cut slits down to the bone, so the marinade got everywhere!

I just got some basmati and added some onions, turmeric, and garlic.  I sauteed the onions and turmeric first to get the flavors going.


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