Tandoori Chicken_Easy and Tasty

**bouncer** · April 30th, 2008, 10:19 PM

One of the great things about my girlfriend, is that she is an amazing cook, and very health conscious. Since she has come into my formerly estrogen-free household, my sons and I have really enjoyed her contributions to our diets. One tasty/healthy/easy thing she introduced us to is Indian food, and one of our favorites is Tandoori Chicken.

We use a rotisserie for this, and you can either do a whole chicken as we have or as we did last night with some big-ol'-chicken breasts in the rotisserie basket.

Patak's makes great ready to use Indian pastes, and the Tandoori is a medium heat paste. However, according to the directions, we cut the paste with plain yogurt. We brush the mixture on liberally right before the yardbird goes into the rotisserie, and it marinates as it cooks. 40 min for a basketfull of breasts, 60-75 min for a whole yardbird depending on the size.

We serve this with a green veg and basmati rice with a little saffron. Melt a tablespoon of butter (we use smart balance) add a pinch of saffron to rice to blanch the rice until it looks a bit transparent, then add the appropriate amount of water for however much rice prepared and boil. Stir once, cover and reduce heat to simmer, then leave it alone till ready.

Also, Indian Naan bread is great with this. When I'm on lower carbs, I'll forgo the naan, and keep the rice to 1/2 cup.

Works well with a nice glass of merlot or shiraz! Click on the link below for Pataks products and nutritional info.

Pataks

**tidalwave** · April 30th, 2008, 11:03 PM

Indian food FTW! Thanks!

Tandoori is always a fave, although I've never tried to make it myself, but that will change. I'm something of a masochist and go ape for hot hot vindaloo!

**griffo2** · April 30th, 2008, 11:15 PM

We experiment quite a bit over the years with this one ....living on the next farm are some Indians....They are a tad scary at times with the spices they recomend to use....Its a sure hit thats for sure....try cutting the birds down the breast and flattening out in the mix of yogurt and spices.....cook on a pre heated BBQ grill....put it on when very hot,turn when coloured,do other side then remove from direct heat and let cook thru...very nice....thx for the reminder fellas....its on the menu tonight.I will intro it to a new very close friend of mine...

**A1food4U** · May 1st, 2008, 10:41 AM

The best thing about much of the Eastern and Asian cuisine is the variety of texture and flavor. The complexity of flavors in even the simplest of chutney makes the dish pop in your mouth. Lots of ruffage, an overbalance away from fats in most of the recipe's also make them healthier than French, German and certainly American style cooking. Try braising some fresh pears and an onion in sesame oil, add a pinch or two of curry and a splash of cayenne if you like it hot, cook just until the onions go opaque, serve this over grilled pork tenderloin...simple but kick ass!!!

**bouncer** · May 1st, 2008, 11:12 AM

I haven't tried grilling with the tandoori, but now that I've topped off my propane tank and the weather is finally warming up here in the Seattle area, I th ink it's time to try it out!

**A1food4U** · May 1st, 2008, 08:01 PM

Just be carefull not to let too much stay on the meat. I sometimes thin the yogurt with lime juice or for this event pear nectar would be great.

pamgid · May 1st, 2008, 11:52 PM

I love Indian food!!! It's the one thing that would make me ditch my diet for the night and just induldge well more like over induldge

tandoori & vindaloo...naan...rice.....mmmmm tikka masala and ohhh coconut curry chicken! pretty much everything on the menu is my fave so long as it's EXTRA HOT lol.

lol...............I'll try this over the weekend

.... thanks Bouncer