Tandoori chicken

Curried Lentil Salad With Tandoory-Style Chicken

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Today,  let’s make a salad that is both full of flavor and easy to prepare.
Curried lentils are of course one of my favorite lentil recipes, served either hot or cold (vinaigrette added), by them self as salad or as a sexy side dish (again, either hot or as salad). And tandoori chicken?- well, anytime, please 🙂
While I don’t have a tandoori oven in my kitchen (neither do you, I guess), cooking the chicken without fat in a VERY hot cast iron pan will give satisfying, similar results.
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Bon Appetit !   Life is Good !

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Tandoori Inspired Baked Chicken “

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Many years ago when Maria and I lived in Karachi, Pakistan, we developed a deep passion for Indian and Pakistani Food. The  chicken I made for dinner tonight was not cooked in a tandoori, nor was it seasoned with the “proper” spice blend a cook wood actually use to make a traditional tandoori chicken.
Nevertheless, this dish came out of the oven smelling, tasting  and looking like the best of them  🙂
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All about  Tandoori Chicken

All about  Tandoor

Ingredients :

Chicken,                    Breast and legs, cut in half
yoghurt,
Garlic,                        paste
Ginger,                       grated
Turmeric,
Hot sauce,                 preferably scotch bonnet
Kosher salt,
Butter,                         melted, in a spray bottle
Scallions,                   sliced fine, for garnish
Chili,                           roasted, for garnish

Method :

Cut deep slits into the chicken, about 1/2 inch apart.
Mix all seasonings with the yoghurt, rub onto chicken
and into the cut’s until well covered. Marinate overnight.
Bake in a 410 F oven until done. During baking, spray often
with the melted buter.
To serve, top with roasted chili and sprinkle with scallions

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