3000 miles 'til dinner.

The dishes of India have long been a love of mine and you’ll be seeing more favorite recipes as summer approaches. In this dish, chicken is marinated in a spicy yogurt sauce, then traditionally roasted in a tandoor oven —- a clay oven with the heat generated by charcoal or wood fire, heating up to temperatures as high as 480 degrees. Since I’m not so lucky to have one of these ovens, I grill the chicken; it is also delicious broiled or baked in a “home” oven.

Summer deliciousness: A YAZI GINGER VODKA & LIME COCKTAIL before dinner followed by Chicken Tikka,  WILD RICE SALAD with MANGO & TOASTED PECANS folloqws by   SWEDISH CREAM for dessert.

Prep time:    15 minutes

Marinating time:   8-12 hours

Grilling, Baking (400 degrees)  or Broiling: see below

Servings:   2, with leftovers

♥PANTRY, FRIDGE, MARKET♥♥

Marinade

4 large garlic cloves, peeled

1 T. paprika

1 t. sea salt

1 t. black pepper

1 T. mild chili powder

2 T Garam Masala

1 t. turmeric

2 T. lemon or lime juice

1/2 C. plain yogurt

*option: 1 small serranos or 1/2 t. hot chili flakes

1 lb. thighs (4-5 ou each, boned or bone in, skin on or skinless)

garnish: cilantro sprigs & lemon wedges 

♥PREP - food processor . In processor bowl with steel blade, pulse garlic and ginger until coarsely chopped. Add cilantro, spices, lemon juice and yogurt. Blend until smooth.  Taste and adjust salt and hot peppers to.Pour over chicken, mix thoroughly, cover and refrigerate. 

Options: ♥GRILL - brush grill with oil. Lay thighs on grill in a single layer, space between each piece. Grill one side, then turn. Spoon marinade over top and continue cooking. ♥BROIL - lay in single layer on parchment lined baking sheet.Broil on one side, then turn, spooning more marinate on top each piece.  ♥BAKE - 400 degrees. Lay thighs in a single layer, space between each piece. Spoon marinade over top. Bake, uncovered, for 30-40  minutes or until cooked through and browned around the edges.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: breasts and/or for thighs

*substitute: lamb, pork or beef

*consider: threading boneless thighs or breast pieces onto metal or bamboo skewers

*consider: if you don’t have Garam Masala, just wing it by making your own (recipe below) and don’t stress if you don’t have all the ingredients, just leave some out

♥ Helpful Hints♥

*garam masala recipe:  1 t. cardamom powder, 1 t. black pepper, 1 t. cumin, 2 t. coriander, 1 t. cinnamon, 1 t. clove, 2 bay leaves

*grill/bake/broil chicken ahead and keep warm or serve at room temperature — thighs in particular “hold” very well and don’t dry out

(MIL post)