Monday, March 30, 2009

Tandoori Chicken

tandoori chickenI love curry, especially curry rice, which may NOT be served in regular Indian restaurants. I have seen this dish as “Japanese curry” in a few American restaurants. Using curry roux and curry mix sauce, which are available in any Japanese or Asian supermarkets, makes so easy to make this dish. Also you can mix with a lot of vegetables. Many Japanese mothers cook this curry in order for their kids to eat vegetables.
This tandoori chicken recipe is from my sister in Japan. She uses many kinds of Indian seasonings. I make simpler to use curry powder and paprika since I am not able to find some of the seasonings. She learns Indian cooking from an Indian cook. So this is not Japanese Tandoori. But the chef may arrange for Japanese people. Therefore this may not be the same as the one in India.
Anyhow, I found it is very easy and tasty. This is quite different from tandoori chicken in Indian restaurants that I have been. But I love this more than the ones in restaurants!

8 chicken drumsticks
1tsp minced garlic
1tsp minced ginger
1 cup plain yogurt
3 tsp curry powder
1 teaspoon paprika
1 tsp lemon juice
1 teaspoon salt
Ground pepper

1. Place all of the ingredients except the chicken drumsticks in a bowl and mix well.
2. Pour this mixture over the drumsticks and marinate for at least 1 hour at room temperature or refrigerate overnight.
3. Preheat oven to 370 F degrees.
4. Cook in the preheat oven for about 30 to 40 minutes till the drumsticks are done.
Serve with rice, Nan or bread!

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