Imagine being able to savor your favorite tandoori chicken in your own home instead of going to the neighborhood Indian restaurant. With 24 hours notice, the Tandoori & Tikka Marinade Sauce from the Australian chef Charmaine Solomon can make that wish come true with this easy and quick recipe. It’s best done a day in advance to give the marinade time to tenderize and flavor the chicken.
Tandoori & Tikka Marinade
Yield: Dinner for 2
-1 free-range chicken, about 3 ½ lbs, split into quarters
-½ jar Tandoori-Tikka Sauce
-1 16-oz. container of Greek-style yogurt
-1 orange, finely grated peel and juice
Mix the Tandoori-Tikka Sauce with the yogurt in a bowl large enough to also hold the chicken pieces. Add in the orange peel and juice. Add the chicken and then transfer all to a plastic bag.
24 hours later:
Preheat your oven to 350°. Line a roasting pan with foil. Place the chicken on the pan (with the marinade still on) and roast for 40 minutes, or until the internal temperature reaches 165°. It will get lovely dark and crunchy areas on it. By the time it has had a chance to
rest, it will be cooked through to the perfect doneness.
Tikki Masala Sauce
-Remaining ½ jar Tandoori-Tikka Marinade Sauce
-1 15-oz. can coconut milk
-¼ c Marsala cooking wine
Combine all of the ingredients in a saucepan and heat until reduced down about a third.
Favorite sides with this recipe are saag paneer and a blend of basmati rice, cashews, golden raisins and coconut.
Basmati Rice with Golden Raisins, Cashews and Coconut
-1 c basmati rice
-1½ c chicken broth
-½ c golden raisins
-½ c cashew pieces
-½ c shredded coconut
-1 T olive oil or ghee
Place all of the ingredients in a microwaveable container. Cover tightly with plastic wrap and then prick two very small holes in the top. Microwave for about 5 minutes. Let it steam in the bowl for another 2 minutes and then check the doneness. Always lift the plastic wrap facing away from yourself.
Saag Paneer
-1 32-oz. bag chopped frozen spinach, thawed and drained
-1 8-oz. container of Greek-style yogurt
-2 T of olive oil or ghee
-2 T dry vermouth
-To taste: Saag Paneer Blend — 1 T Murray River salt, 2 t of Curry Powder Blend, ½ t of tellicherry peppercorns, 1 t of tarragon, ground together
Cook the spinach in the olive oil or ghee until tender. Add the yogurt, vermouth and the blend to taste.
Enjoy this extremely concentrated sauce that bursts with flavor. It can be used in a variety of ways – lentil soup, brushed on halibut, or even a vinaigrette.
