Not my finest moment!
So, I can’t say that after six years I’ve entirely warmed up to the cuisine. However, as a curious cook I’m always interested in experimenting with ethnic dishes and I thought that this tandoori chicken would be a nice way to ease in to Indian cooking.
Imagine my Indian-loving husband’s delight when I said we were having this for lunch last weekend! He couldn’t fire up the grill quickly enough.
The chicken, after marinating for 24 hours in a mixture of yogurt, garlic, fresh ginger, onion, lemon and spices, smelled incredible and I was so eager to try it with a side of warm, fragrant basmati rice. After grilling it for 15 minutes (if you must use an oven, bake at 400 degrees for 30 minutes), topping it with chopped cilantro and a squeeze of lemon juice, the moment of truth finally came. I can’t say enough about how much I LOVED this chicken tandoori, and you will, too!
It was perfectly spiced, tender and full of flavor, and for me, a total triumph in the previously intimidating world of Indian food. After all, like my mother-in-law says, “Tastes change.”
Tandoori Chicken with Basmati Rice
Yield: Serves 4-6