Tandoori made easy.


I was raised with a somewhat bland type of cuisine. Meat, potatoes and a vegetable. Spicy was extra pepper at the dinner table.
The Dutch do have Indonesian cuisine but it wasn’t until I was in my late teens that I started to appreciate the complex flavors of both that way of cooking as well as Chinese. When we moved to the US in 1989 a whole new world opened up for me, I never knew this all existed before!
Where we live Asian and Indian restaurants almost outnumber the Latin and fine French restaurants. We love Indian food and it’s been one of the easiest ones to make at home because a lot of the spices are used in the Indonesian recipes and can be found in many Dutch spice cabinets.

Today I’m going to share with you:

Tandoori Chicken
1 cup plain yogurt
2 tbs fresh lemon juice
1 tbs fresh ginger
2 cloves of garlic
1 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon Garam Masala
salt and pepper to taste
4 chicken breasts or 6 bone in chicken thighs.
Combine yogurt and all the spices and turn to coat the chicken thoroughly
Cover and refrigerate, you can leave the marinade on as long as you want but be advised the longer you leave it the spicier.
Wipe off excess marinade and grill on the BBQ for 3-4 minutes on each side.
Turn the BBQ burners to low or move the chicken up a level if you have a BBQ like that and cook until done, 10-15 minutes more. Cooking the chicken on high heat will make them dry.

Serve with brown rice and

Cucumber Raita

1 cucumber peeled and grated
1 cup yogurt
salt and pepper to taste
1 or 2 gloves of garlic
parsley for decoration
Combine all ingredients and refrigerate.

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