Today we are getting another perfect and lovely summer day but the beginning of this week felt like fall was quickly settling here in the Northwest. It wasn't rainy but it was grey and dark by 7:30 with a definite chill to the air. It's bittersweet because I know it will only be getting darker earlier and the air will soon be chilling to the bone. But that crisp and wholesome feeling that fall evoked in me inspired me to make Tandoori Chicken. I decided this is the perfect summer-to-fall dish; it has a little spiciness and lightness to it that works well for warmer weather but it's completely comforting and the spices are perfect for fall. I made it from scratch following this Tandoori Chicken recipe, even toasting all the spices to make the seasoning and it smells so delicious, in fact my house is still filled with the spicy fragrances today.
I definitely suggest doubling or more the batch of spices. Creating the spice is by far the most laborious part of the recipe. After that it is really simple. And the results are so amazing! In fact M+L ate two pieces of chicken thighs a piece! Every time I would sit down to eat they were up again asking for more. And to think I almost made them some plain chicken on the side thinking it might be too spicy! I have to give them credit they are pretty good eaters but it's rare that they want seconds unless it's from the chip family. In fact I made enough for left overs but we just finished it all off in one sitting. I honestly had no idea how good this would turn out. I also made roasted cauliflower but just placing in foil with olive oil, garlic, along with a pinch of sea salt and curry power. The sauce on the side that I made is a mixture of plain yogurt, fresh mulched mint from my garden and a touch of honey. (Oh and one little tip: I found the chiles that are in the recipe in the hispanic food section of my grocery store - that was the only ingredient I had trouble locating right away.)