Posts Tagged ‘indian’

chicken guuuud

Friday, May 13th, 2011

5th element? Anyone?


Anyway, I have had this nutso craving for Eastern hemisphere food. I think that it’s perhaps because I was writing about fair trade and rice and stuff for so long… or maybe not. Anyway, Japanese, Chinese, Indian – I want it all.

(Is India in the Eastern hemisphere? How does one define east and west on a big ball in space?)

Rawwww chicken, yo.

Aren’t Crockett’s metal skewer thing-a-ma-bobbers cool?

This is Tandoori Chicken, from Budget Bytes. I think that if I had to pick one food blog from which to cook forever and ever, it would be Budget Bytes. Plus, I think me and Beth would be friends if, you know, we lived in the same place and knew each other. Of course, I think that about everyone in the food blog world. And it’s probably mostly true.

Tandoori Chicken Kebabs
Slightly adapted from Budget Bytes

Serves 2 – 3

  • 2 chicken breasts
  • 1/2 cup plain lowfat yogurt
  • 1 1/2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 medium onion (not red)
  • thumb size piece of fresh ginger
  • 3/4 teaspoon salt
  • 1 tablespoon garam masala
  • 1/2 teaspoon paprika
  • generous 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric (in my opinion, turmeric is mostly for color – if you don’t have this, no need to rush out and buy some)
  1. Trim any major fat off the chicken and cut it into evenly sized chunks or long strips. Strips will have more tandoori flavor but chunks will stay more moist – I did two skewers of strips and one of chunks. If you have precut tenders they’re probably perfect already. Put the chicken in a big bowl or ziploc bag.
  2. Cut the onion into big chunks. Finely chop garlic and peel and grate the ginger. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well. Place in the refrigerator to marinate for four to twenty-four hours. Don’t skimp.
  3. When you’re ready, start your grill going. If you’re using wooden skewers, soak them in water for at least half an hour before starting the grill, and then go buy some metal skewers so you won’t have to do that anymore. Pull the chicken out of the refrigerator and either line the chunks up or stick the slices on in an s-shape. If you like onion, you can skewer chunks of onion between the chicken.
  4. Put the skewers on the medium heat part of the grill for four minutes, and then flip them and cook for two to three more.
  5. Serve with rice, salad, and/or naan (if you have naan, you can heat that on the grill as well).

You might want to think about making extra.