I simply adore Indian food. Alas, it has been ages upon ages since I have enjoyed some proper Indian fare. There was the time a year and a half ago, when I made Sandor Katz recipe, from Wild Fermentation, for dosas filled with a curried fish recipe, and made some kulfi for dessert. That was SO good! Then the last time prior to that, I was in Hong Kong of all places. Needless to say, I do not get to enjoy this type of fare often enough (else the kids revolt majorally). Upon recently discovering a rather simple recipe for Tandoori Chicken in an old Rachael Ray magazine, I instantly marked it down on my menu with fervor. I just love the spices used in Indian cooking, garam masala being one of them. As I marinated the chicken all day on the counter (was supposed to put it in the fridge, but hey it was marinating in yogurt for crying out loud, heck maybe I even ‘fermented’ it a little), the smell of the spices enticed me to no end. I simply could not wait to sink my teeth into one of those succulent chicken legs. (even better was the seasoned fat drippings in the pan I later snacked on, oh my!) Suffice it to say, this recipe will be made again, and again, and again. Super simple and it was a hit all across the board with my 4 boys! Bonus!
This recipe was adapted from a recipe out of Rachael Ray Magazine.
- 2 cups whole milk yogurt, preferably homemade
- Juice and zest of one lemon
- 1 -2 tablespoons freshly grated ginger
- 1-2 garlic cloves, minced
- 1 tablespoon garam masala
- 3-4 pounds chicken legs, wings or thighs
- Salt to taste
- In a large bowl, stir together the yogurt, lemon juice & zest, ginger, garlic and garam masala. Add the chicken legs, toss well. Cover and place in the refrigerator and marinate several hours up to 24.
- Preheat oven to 375.
- Place the chicken on a parchment lined baking sheet, season with salt and roast until juices run clear. About an hour.
- Let chicken stand 5-10 minutes before serving.
You can purchase garam masala by clicking on the picture below. It’s cheaper than paying $20 some odd dollars from the bulk bin at my local health food or Whole Foods store (of course the benefit to that is only buying a little at a time, especially if you are not sure you will use it often). You could also go in on a pound with a friend and share, store it in the freezer and have it on hand for a long time!
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