Tandoori Three Ways with Raita Recipe

Tandoori Three Ways with Raita Recipes

6 servings
Method: grill or oven
20 minutes + marinating and cooking time

TANDOORI CHICKEN RECIPE

INGREDIENTS

Included:
Packet One - Tandoori Marinade Spices

You will need:
3 lbs skinned bone-in chicken thighs or drumsticks
1 tbsp finely minced ginger
1 tbsp finely minced garlic
6 tbsp chopped cilantro, divided
1 large red onion, sliced into thick rings
3 tbsp neutral oil
3 tbsp lemon juice plus lemon wedges for serving
2-3 tbsp ghee (for basting, optional but recommended)

INSTRUCTIONS

PREPARATION
1. Make 2-3 long slits in chicken, avoiding cutting completely through or all the way to the bone. Salt and pepper both sides (optional).
2. Form ginger, garlic, and a pinch of salt into a paste using a small blender or mortar & pestle (optional).
3. Add ginger and garlic (or the paste from step 2), 3 tablespoons cilantro, onion slices, chicken, and contents of Packet One to a medium mixing bowl. Gently massage chicken and onion slices with the other ingredients using your hands, making sure all surfaces, nooks and crannies are covered. Add 3 tablespoons oil and massage again, fully coating each piece in the newly formed marinade.
4. Refrigerate for at least 1 hour and up to 24 hours.
5. About 30 minutes before cooking, take chicken out of refrigerator and allow it to reach room temperature. Add 3 tablespoons lemon juice to the chicken and onion mixture, using tongs to turn pieces gently to coat all sides.

GRILL INSTRUCTIONS
1. Preheat grill to at least 450°F with the lid closed. Coat the grill grates with oil or cooking spray using tongs and a paper towel. Separate the chicken pieces from onion.
2. Place chicken on grill for 4-5 minutes or until char marks appear. Then grill the other side for 4-5 minutes, again until charred. Baste occasionally with a little ghee for optimal juiciness. If needed, turn chicken again and cook for 2-3 minutes per side until internal temperature reaches 165°F.
3. Separately, cook the onions until tender either on the grill or using a grill pan or griddle.
4. Remove from grill and finish with a fresh squeeze of lemon. Garnish with the remaining cilantro. Serve with the grilled onions, lemon wedges, and cucumber raita.

OVEN INSTRUCTIONS
1. Preheat oven to 450°F. Spray baking dish with cooking spray and place it in oven while it preheats to get the dish hot. Once oven is preheated, carefully place chicken pieces and onion slices into baking dish, with space around each piece. Brush with ghee or oil to facilitate browning and prevent pieces from drying out.
2. When pieces start to brown, after about 10-15 minutes, flip them over and brush with ghee or oil. Roast for another 10-15 minutes until chicken almost reaches an internal temperature of 160°F.
3. Turn on broiler and broil for 2-3 minutes on each side until a nice char is achieved, keeping a close eye on the pieces and rotating the dish as needed to avoid burning. Ensure an internal temperature of at least 165°F.
4. Remove from oven and finish with a fresh squeeze of lemon. Garnish with the remaining cilantro. Serve with the roasted onions, lemon wedges, and cucumber raita.

TANDOORI PANEER OR TOFU RECIPE

INGREDIENTS

Included:
Packet One - Tandoori Marinade Spices
Packet Two - chickpea flour (see note)

You will need:
1 tbsp finely minced ginger
1 tbsp finely minced garlic
3 tbsp neutral oil
6 tbsp chopped cilantro, divided
½ large red onion, cut into 1- to 2-inch wedges
16 oz cubed paneer OR 16 oz extra-firm tofu, pressed
3 tbsp lemon juice plus lemon wedges for serving
½ large red bell pepper, cut into 1-inch pieces (optional)

INSTRUCTIONS
1. Form ginger, garlic, and a pinch of salt into a paste using a small blender or mortar & pestle (optional).
2. Add ginger and garlic (or the paste from step 1), oil, 3 tablespoons cilantro, and the contents of Packet One and Packet Two to a medium mixing bowl. Stir until combined to form the marinade.
3. Add onion and paneer or tofu to bowl with marinade. Gently combine, making sure all surfaces, nooks and crannies are covered. Tofu and paneer can crumble easily, so handle with care.
4. Refrigerate tofu at least 1 hour and up to 24 hours. Refrigerate store-bought paneer for up to 12 hours and homemade paneer for up to 3 hours.
5. About 30 minutes before cooking, take mixture out of refrigerator and allow to reach room temperature. Add 3 tablespoons lemon juice, stirring gently to combine.
6. Preheat oven or grill to 400°F. Gently thread paneer or tofu onto skewers, alternating with onion and bell peppers (if using).

GRILL INSTRUCTIONS: Line grill with aluminum foil. Spray foil lightly with cooking spray. Arrange prepared skewers ½ inch apart on foil. Brush or spray with oil as needed to prevent drying. Cook 5-6 minutes on each side until fully cooked.

OVEN INSTRUCTIONS: Line a baking sheet with aluminum foil. Spray foil with cooking spray. Arrange prepared skewers on foil 1 inch apart in a single layer. Brush or spray with oil if needed to prevent drying. Cook for 8-10 minutes on each side until fully cooked. Then broil on high for 2-3 minutes until light char is achieved.

AFTER COOKING: Remove from grill or oven and finish with a fresh squeeze of lemon. Garnish with the remaining cilantro. Serve with the onions, lemon wedges, and cucumber raita.

Kitchen Notes:
Suitable Substitutions: chickpea flour helps the marinade stick to the paneer and tofu. Substitute with cornstarch, if desired
Potential Pitfalls: press the tofu for about 30 minutes to squeeze out excess water.

 

Included:
Raita Seasoning Packet

You will need:
½ large cucumber or 
½ large cucumber, peeled and thinly sliced
1½ cups full-fat plain yogurt
1 tbsp finely chopped fresh cilantro plus extra for garnish

INSTRUCTIONS

1. Toss cucumber slices with a generous pinch of salt. Allow to drain in a colander for 15-20 minutes to remove excess water, which can dilute the raita. Move slices to a clean dishcloth or paper towel and gently squeeze out excess water.
2. Put yogurt in a medium bowl and whisk with a fork or small whisk. Add contents of Raita Seasoning Packet and 1 tablespoon chopped cilantro. Stir to combine. 
3. Add drained cucumber to the bowl with yogurt, cilantro, and raita seasoning. Stir to combine.
4. Refrigerate for an hour, then take out and add salt to taste.
5. Stir, garnish with chopped fresh cilantro if desired, and serve with your favorite Whole Spice Kitchen dishes.

Kitchen Notes:

Kitchen Shorthand: tsp = teaspoon · tbsp = tablespoon.

Optional Upgrades: add diced tomatoes (without seeds & juices), diced fresh chilies, or minced garlic.

Vegan Variation: use plant-based yogurt.

Make it Your Way: add more or less cucumber depending on your preference.