Tandoori Chicken

Wednesday, September 12, 2012





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.)


9 comments:

  1. This looks really good. I expected it to be really time consuming to make, but 40 minutes isn't so bad. Thanks for sharing.

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    1. It was time consuming because I was following the instructions really tediously - however now that I think I have done it, it really would be quick!

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  2. I really need to expand my base of recipes! At first it looked complicated but after looking through it, I think it looks doable, and your kids liked it? Even better! I especially like that it uses yogurt - I've moved to using yogurt for many things where mayo would normally be. First time visiting so its nice to meet you, and love the look of your site! How did you get the pics to expand in your sidebar? I didn't think blogger had the capability for fancy stuff! ;) Have a great week!

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    1. It was actually really easy. er, in retrospect. I was taking it really seriously as I was making it and I didn't realize that it actually wasn't that difficult. I really suggest making a little extra spice because once that is done it is about a 5 minute process.

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  3. I have never had the guts to make my own spices. You have inspired me to do it! This looks delicious.

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    1. I think I might be addicted to it after that one time. Maybe it was the aromatherapy in the air but it was by far one of the most enjoyable meals I have made in a long time. I also realized the process of releasing the oils in the spices by toasting them and grinding them yourself completely upgrades the meal.

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  4. I think your blog is so lovely! When I saw the pictures of spices I immediately thought oh this is going to be so good. The dish looks so tasty mmmm thanks for sharing.

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    1. Thank you so much! I saw the recipe on the food network and I had the same reaction!

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  5. YUM! Christine, we love tandoori chicken. Do you care to share the cauliflower recipe too?

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