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’ll stretch your dollars by buying in bulk and freezing what you don’t immediately use. Buy chicken legs in bulk and divide it into meal sized portions suitable to your families needs. Serve one portion now and place the rest in resealable plastic bags and freeze. Then make this tandoori chicken any night of the week. Often one of my local farmers offers chicken legs for a discounted price, this is when I stock up.
You can purchase garam masala in bulk, I buy it online (<–affiliate link). 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!
From Your Freezer To Your Family; Slow Cooker Freezer Recipes - This is an eBook written by Stephanie of Mama and Baby Love. I recently picked up a copy and found it to be a great resource. It is 95% grain free and gluten free, and anytime a grain was involved (outside the extra recipe of Stephanie’s father-in-laws empanadas) was as a side to add later after the main meal was cooked. Her second mini-ecookbook is 100% grain free. This book has a lot of great ideas, plus a plan to get meals prepped and put up in the freezer for easy meals later on. I think it’s an awesome concept, one I try to implement as often as I can.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.
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