Whenever the sun is out, we are out BBQ’ing… well, even when it rains, we are out there. We have a big umbrella! When the urge for Indian food hits, nothing can stop us. This recipe is so good. We had just gone out for Indian food the day before and had tandoori chicken, so, of course, I was in the kitchen the next day, working my magic. My husband was so impressed with this recipe that he asked, “Why do we even bother to go out?” I said, “So I can get recipe ideas.” Simple right? Well here it is…
Oh yes, the Tandoori Chicken Marinade can be made a few days ahead and stored in the fridge until ready to grill. The Tandoori Sauce can be made in advance, too! Cook the veggies while you cook the chicken, so they stay fresh. You can cook the chicken and veggies on the grill using a tin grill tray with holes, or place the chicken in a grill basket. Grilling both the veggies and, especially, the chicken just adds that smoky aroma.
TANDOORI CHICKEN IN THE RAIN
Ingredients
- Tandoori Chicken Marinade
- 1 foil Grill Tray to protect your grill from the marinade
- 1 cup dairy free yogurt see recipe
- 1 Tbsp Crazy Curry see recipe
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp turmeric powder
- 1 lbs bio chicken skinned breast cut in half or drum sticks & thighs
- Tandoori Sauce
- 2 medium tomatoes chopped
- 1/4 cup water
- 1 red hot pepper sliced
- 1 tsp himalayan salt to taste
- 2 cloves chopped garlic
- 1 Tbsp Garam Masala or Tandori seasoning
- 3/4 cup dairy free yogurt
- 1/4 cup toasted raw almonds chopped optional
- Veggies
- 2 Tbsp ghee
- 1/2 sliced onion
- 1/4 cup green onions diced
- 1 clove garlic chopped
- 1/2 sliced thin each: red, green, yellow, orange pepper
- 1/2 Chinese cabbage shredded
- 1/2 chopped fresh cilantro
- 1 fresh lime quartered
- 1 tsp himalayan salt
Directions
- Step 1 Tandoori Chicken Marinande
- Step 2 Marinade for Chicken: Place the spices and yogurt in a bowl and mix well.
- Step 3 Add the chicken pieces and make sure all pieces are covered with the yogurt marinade. Put in fridge for an hour, but overnight or a couple of days is best. Start the sauce and prep the veggies.
- Step 4 When ready to cook the chicken, place a foil grill tray to keep your grill from getting messed up with the yogurt marinade. Place the bone pieces on the medium heat grill first. After 10 minutes turn and add the boneless chicken pieces.
- Step 5 Tandoori Sauce
- Step 6 Place all the ingredients into a sauce pan EXCEPT the yogurt and toasted almonds. Simmer on low for 45 minutes while the tandoori chicken continues to marinade. Overnight or a couple of days is best
- Step 7 Right before you serve up the chicken stir in the yogurt and simmer for a few minutes.
- Step 8 Tandoori Veggies
- Step 9 Use a cast iron skillet or Dutch oven on the stove or grill. Heat up the ghee to hot!
- Step 10 Add the onions, green onions, garlic and stir so the garlic does not burn. Keep tossing and add the sliced peppers and cabbage.
- Step 11 Right before you serve, toss the cilantro, chopped almonds, and a squeeze of fresh lime juice over the top.
- Step 12 You can serve this over rice (my husband’s choice) or cauliflower rice (see below for recipe link) and top it off with the Tandoori sauce and chopped almonds and a squeeze of lime!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.