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Tandoori Chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
Hi Gang.[p]Just made some Tandoori Chicken on the egg, thought you all might enjoy the recipe.[p]Take 3 boneless, skinless chicken breasts and...[p]Marinate the chicken in the following:
3 Tablespoons of fat free yogurt
3 Tablespoons of fresh lemon juice
3 Tablespoons of white vinegar
2 Tablespoons of Tandoori Spice (see below) The recipe on the bottle calls for 3 Tablespoons, but I found that too salty.
3 Tablespoons of Oil (optional, I went with one)[p]Marinate in a refrigerator for no less than 4 hours, no more than 24 hours.[p]Tandoori Spice:
Ingredients
1 teaspoon Ginger
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Cayenne [p](Note, I copied this Tandoori mix from the internet, the spice I used was "Punjab Red Tandoori" from Urban Accents which I purchased at Whole Foods (AKA Whole Paycheck) www.urbanaccents.com[p]Start the egg, and get it up to about 400. Cook chicken about 7 minutes per side....but you all know how to do chicken.[p]Serve with Basmati rice, and unleavened bread. [p]Wine recommendation: Matching food to Indian wine is tough. I went with an Indian beer, but, if forced, I would serve with a Gewurtziminer.[p]I have a few great pics of it, but cannot figure out how to post the pic, as my image does not have a URL.[p]
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Comments

  • BamaBackdraft
    BamaBackdraft Posts: 318
    Sounds good. I was turned to Photoshop.com by this forum and post pictures to it and then copy and paste to your post. Use the 600x 400 size(I think). The Naked Whiz has a section on his web site that will walk you through the "how to's".
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