I don’t know what it is, but I crave Indian food. Often! Actually, the first birthday Rico and I spent together was celebrated by me taking him out for Indian food to a sweet, little spot called Panna II. Here, in the East Village, is an interestingly decorated restaurant in which the walls and ceiling are COMPLETELY covered with Christmas lights. The food is cheap, delicious and it’s BYOB. Unfortunately, the meal lasts as long as Lindsay Lohan’s music career.
I was harassing Asim, a coworker of mine, for good Indian/Pakistani recipes and he finally let me in on a big secret. A lot of companies now make spice mixes with recipe directions for common and traditional dishes. One such company, Shan Foods, is his favorite. I lumbered down to Lex in the late 20′s, found a nice Indian grocer, and picked up Tandoori Chicken Spice Mix. The rest is history (written with my delight and reflux).
I think my camera has trouble focusing. Look how clear the green beans are! My lens must be farsighted. Yeah, I don’t suck at pictures–my camera does.
I tweaked the recipe on the box a little–feel free to follow either! A “broken down chicken” is basically a whole chicken, but separated out for you (wings, thighs, breast) all with the bones in. I prefer to get mine skinless, but I usually make sure the dark meat has skin for Rico. One chicken breast with about 8 ounces of meat is around 350 calories and it’s A LOT of food (well, meat).
- Bone in chicken, broken down (Fresh Direct doesn’t have this, so I used 2 bone in breasts, 3 thighs and 3 legs)
- 1 1/2 cups yogurt (I used fat free Greek)
- 8 tablespoons lemon juice
- 1/4 cup butter (warm)
- Tandoori spice mix
Mix ingredients in bowl, making sure chicken is coated. I let it marinate overnight and it definitely made a difference. However, you could probably pass with an hour. Preheat an oven to 375 degrees. Place chicken pieces (shaking off excess marinade) on a lightly greased, large cookie sheet or baking pan and bake for 40 minutes and then turn on the broiler for 3. Enjoy!