Okay hipsters; I’ve worked on a marinade that will give you great results on the Foreman-style grill, outdoor grill or oven . I got the idea from my boss who wanted a recipe for tandoori chicken. I reminded her that although I love all things east Indian; I had no clue about how to make the famed dish. What I did know was this: Tandoori marinade involved yogurt, ginger and garlic and some spices. So I did some R&D over the last two weeks and came up with a recipe that was flavorful and easy. It is a hybrid of a traditional tandoori marinade in that I added some ingredients that weren’t in any of the recipes I saw.
So, what is tandoori you may ask? Tandoori, like chowder is synonymous with the cooking implement that its cooked in. Chowders and tandoori are named for the vessel they were traditionally cooked in. Traditional tandoori is cooked in a clay oven, or tandoor. Over time, the cooking implement and the dish became one. This is great for chicken, lamb, pork and beef.
Enough for 2 lbs. of meat
6 ounces of plain yogurt (fat-free is okay)
1 ½ Tbl. chopped fresh garlic
2 Tbl. grated fresh ginger
1 Tbl. fresh lime juice
2 Tbl. chopped cilantro
1 tsp. sea salt
1/2 tsp. coarse grind pepper
2 Tbl. mild red curry paste
1 Tbl. tandoori seasoning ( see note)
1 Tbl. seeded and chopped jalapeno (optional)
2 drops red food coloring (optional)
Chop and measure all ingredients before assembling. In a glass or other non-reactive bowl, mix all ingredients together and refrigerate before use.
For chicken (legs) and turkey: Remove skin from chicken and cut slashes on both sides. Rub marinade into meat, making sure the marinade enters the slashes. Marinate for at least four hours, no more than 12 hours.
For lamb. pork and beef: Trim off excess fat around meat, leaving 1/4 inch of fat on the meat. cut deep slashes into meat and rub marinade in. Marinate for at least six hours, no more than 12 hours.
For skinless chicken breasts: Follow directions for chicken legs and marinate no more than 3 or 4 hours maximum.
If using a Foreman-style grill: Preheat grill and place meat on grill, making sure not to crowd grill and cook according to the recommendations for your grill make and model.
Outdoor grill (gas ): Prepare grill to cook over indirect heat. Spray grill grates not over heat with cooking spray. Preheat grill with top closed. Drizzle meat with a bit of olive oil and cook meat over indirect heat, turning only once or twice until you’ve achieved desired doneness.
Charcoal grill: Prepare grill for indirect cooking method. When coals ash over, place grill grate over coals, spray grate surface not over heat with cooking spray. Cover grill until hot, then place meat on sprayed grill surface. and grill, turning once or twice until you’ve achieved desired doneness.
Oven: Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray. Place chicken on cookie sheet and drizzle lightly with olive oil. Cook in oven for 30 minutes, then check for doneness. Cook longer if necessary.
Note: You can purchase Tandoori seasoning in your grocer’s spice section or online.
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Tags: chicken, Cooking Tips and Hints, Culinary chick, entrees, food, grill, meat, poultry, recipe box, recipes
Tandoori-style marinade
20 MayOkay hipsters; I’ve worked on a marinade that will give you great results on the Foreman-style grill, outdoor grill or oven . I got the idea from my boss who wanted a recipe for tandoori chicken. I reminded her that although I love all things east Indian; I had no clue about how to make the famed dish. What I did know was this: Tandoori marinade involved yogurt, ginger and garlic and some spices. So I did some R&D over the last two weeks and came up with a recipe that was flavorful and easy. It is a hybrid of a traditional tandoori marinade in that I added some ingredients that weren’t in any of the recipes I saw.
So, what is tandoori you may ask? Tandoori, like chowder is synonymous with the cooking implement that its cooked in. Chowders and tandoori are named for the vessel they were traditionally cooked in. Traditional tandoori is cooked in a clay oven, or tandoor. Over time, the cooking implement and the dish became one. This is great for chicken, lamb, pork and beef.
Enough for 2 lbs. of meat
6 ounces of plain yogurt (fat-free is okay)
1 ½ Tbl. chopped fresh garlic
2 Tbl. grated fresh ginger
1 Tbl. fresh lime juice
2 Tbl. chopped cilantro
1 tsp. sea salt
1/2 tsp. coarse grind pepper
2 Tbl. mild red curry paste
1 Tbl. tandoori seasoning ( see note)
1 Tbl. seeded and chopped jalapeno (optional)
2 drops red food coloring (optional)
Chop and measure all ingredients before assembling. In a glass or other non-reactive bowl, mix all ingredients together and refrigerate before use.
For chicken (legs) and turkey: Remove skin from chicken and cut slashes on both sides. Rub marinade into meat, making sure the marinade enters the slashes. Marinate for at least four hours, no more than 12 hours.
For lamb. pork and beef: Trim off excess fat around meat, leaving 1/4 inch of fat on the meat. cut deep slashes into meat and rub marinade in. Marinate for at least six hours, no more than 12 hours.
For skinless chicken breasts: Follow directions for chicken legs and marinate no more than 3 or 4 hours maximum.
If using a Foreman-style grill: Preheat grill and place meat on grill, making sure not to crowd grill and cook according to the recommendations for your grill make and model.
Outdoor grill (gas ): Prepare grill to cook over indirect heat. Spray grill grates not over heat with cooking spray. Preheat grill with top closed. Drizzle meat with a bit of olive oil and cook meat over indirect heat, turning only once or twice until you’ve achieved desired doneness.
Charcoal grill: Prepare grill for indirect cooking method. When coals ash over, place grill grate over coals, spray grate surface not over heat with cooking spray. Cover grill until hot, then place meat on sprayed grill surface. and grill, turning once or twice until you’ve achieved desired doneness.
Oven: Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray. Place chicken on cookie sheet and drizzle lightly with olive oil. Cook in oven for 30 minutes, then check for doneness. Cook longer if necessary.
Note: You can purchase Tandoori seasoning in your grocer’s spice section or online.
Like this:
Tags: chicken, Cooking Tips and Hints, Culinary chick, entrees, food, grill, meat, poultry, recipe box, recipes