Tandoori Chicken

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Really, do we need another chicken recipe? Worth a post because this is a no-fail, succulent, pile of flavor that we rarely say about chicken. We can thank our leading actor (it’s Emmy season and I can’t not) yogurt and in a supporting role, but definitely all-about-eveing her performance – cinnamon – the Rupert Everett, Tiffany Haddish, Dory of ingredients. My reheated version in a photo does not do it justice and apologies to all the food stylists out there who are definitely not reading this blog. If you’re aware of my locked-up cookbook journey through hell, I’m about half way through the 200+ books. Apparently, I have three books from Africa, why? Exactly. Some people collect postcards on trips and I collect cookbooks for that day when I open my own safari camp. This recipe comes from a book that captures recipes from “Kenya’s Finest Restaurants.” I mean no disrespect, but it’s a small book. In all three cookbooks food coloring is often a listed ingredient. So I googled to find out why and what popped up…”why are Americans so obsessed with the color of their food.” Clear history. I’ve omitted the dash of red food coloring called for here, but have at it if you’re one the obsessed. So, let’s get cooking.

afghani murgh (chicken) tandoori

Your time will be spent collecting seasonings from your pantry and deciphering teaspoon to tablespoon requirements.  

allowtime total 3-4 hours: preptime 20 min, marinatetime 3 hours

4 servings 

  • 4 chicken breasts (boneless or not but about 1.5 lbs for the ingredients below)
  • 1 tsp salt
  • 1/2 Tbsp (1 1/2 tsp) chili powder
  • 2 Tbsp lemon juice
  • 2 cups plain (Greek best) yogurt
  • 1 Tbsp grated ginger
  • 1/2 Tbsp crushed garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom powder (it’s a good spice to have)
  • 1/2 ground cloves
  • 3 Tbsp cream
  1. Combine: salt, chili powder and lemon juice.
  2. Make a few cuts into flesh of chicken, rub spice mixture all over and into cuts. Marinate for 2 hours.
  3. Beat yogurt with ginger, garlic, cinnamon, cardamom and cloves.
  4. Add cream and mix well. 
  5. Pour yogurt/spice/cream mixture over chicken. Make sure it reaches all sides and into the cuts. Leave to marinate another 1 hour.
  6. When you’re ready to grill (or place in your tandoor oven as book suggests) wipe off much of yogurt mixture and place on grates. Broiling or baking would work too, but hot grill gives the perfect sear and flavor. 
  7. Serve with lemon wedges.

recipe tweaked from Specialties of the House from Kenya’s Finest Restaurants and provided by your friends at crunchtimefood.com


1 Comment

  1. Elizabeth Posner says Oct 19th 2020 3:57 pm

    This looks delish. Wonder why I didn’t get an alert that you had a new post!

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