Indian cuisine is not complicated cooking, you should not be intimidated. What you need to make sure of when embarking on this ethnic food, is to be stocked up on the usual Indian spices (see image below of our NEW Spice Rack at GREAT prices!). Rice, vegetables, legumes and yogurt are runner up players in this cuisine, and then you're set. It's healthy food, loaded with bursting flavor and disease fighting spices.
One misconception is that all of the dishes are spicy 'hot', and that's not the case. Yes, all of the dishes are spicy, meaning that they are exploding with ginger, garlic, cinnamon, cardamom, cumin, corriander, turmeric, etc. But, the heat can be controlled to your liking with every dish. It's depth and layers of flavor are matched by no other cuisine that I've tried so far. This is my opinion, have fun deciding for yourself. Take it from me though, don't be intimidated and wait too long, you'll regret it.
For Sampling Saturday yesterday we featured Tandoori Chicken with Near East Rice Pilaf that's a great price at $1.29, and I used many of our La Fiesta Spices that are a STEAL compared to other stores. Our wine steward Jeanette selected a great Riesling from Moldova to pair with this dish. Grape Valley Riesling is only $4.99 - elsewhere $7.99 and up. It's also wrapped like a gift, so it would be a really nice wine to bring to a dinner party for the host or hostess.
So don't forget to come SHOP US FIRST for your grocery needs and SAVE MONEY! Also, try to make this dish for your friends and family at home while BBQ season is still upon us!
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Tandoori Chicken
(Serves 4 to 6)
Ingredients
1 package chicken thighs, skin & bone removed
3 tablespoons water
2 cups plain yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ginger powder
2 teaspoons curry powder
2 teaspoons cumin
2 teaspoons paprika
2 tablespoons lemon juice
1/2 teaspoon pepper
2 teaspoons salt
Optional: If you want some heat, add a pinch or two of cayenne pepper to the marinade.
Preparation
1) Put all ingredients except for the chicken in a zip lock bag and mix through until it's blended well.
Next, add the chicken and make sure that marinade coats all of the chicken pieces. Set aside in refrigerator for 4 hours to overnight.
2) When ready to cook, you can grill it, bake it or cook it on a medium high pan until cooked through. The preferred method is to grill on a barbecue or a grill pan.
3) Serve this with rice and a vegetable on the side.
NOTE:
1.) One really important tip in this recipe is to not cut short the marinating time of the chicken. The minimum is four hours and ideally, you'd marinate it overnight for optimum flavor.
2.) You do not need to use red food coloring (which is what gives tandoori chicken it's deep color) to make this dish any more authentic. The color of my chicken looks lighter and more golden, which is not what you're used to seeing in restaurants. It is not necessary for enhancing the flavor in any way, it just affects how the chicken looks
We also have this spice packet from Kitchens of India that sells for only .99 cents. You can also use it mixed with the yogurt, water and lemon juice to make your marinade and grill the chicken. It is on the spicy side...so keep that in mind.
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