Name: Tandoori Chicken
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1/4 cup garlic (chopped); 1/4 cup ginger; 2 tsp canola oil; 1/2 cup greek yogurt (whole milk); 1/4 cup lemon juice; 2 tsp kosher salt; 1 tsp garam masa; 1 tsp coriander (ground); 1 tsp cumin (ground); 1 tsp turmeric (ground); 1 tsp cardamom (ground); 1/4 tsp fenugreek ((optional)); 2 lbs chicken thighs (boneless, skinless); 1 cup mesclun greens (for garnish); 4 cups orange juice; 2 tbsp thyme (fresh or 2 tsp dried); 1/2 cup olive oil (extra-virgin); pinch salt; check recipe link below; 1/2 ripe mango (peeled & chopped); 1/2 tomato (finely chopped); 1/2 english cucumber (chopped); 1 tbsp lemon juice; kosher salt

Tandoori Chicken

Tandoori Chicken featuring Chef Cherie Spices.

CourseMain Dish
CuisineIndian

Servings	Prep Time
4	30 min

Cook Time

1 hr 10 min

Servings	Prep Time
4	30 min

Cook Time

1 hr 10 min

Tandoori Chicken

Tandoori Chicken featuring Chef Cherie Spices.

CourseMain Dish
CuisineIndian

Servings	Prep Time
4	30 min

Cook Time

1 hr 10 min

Servings	Prep Time
4	30 min

Cook Time

1 hr 10 min

Ingredients

Chicken

1/4 cup garlic chopped
1/4 cup ginger
2 tsp canola oil
1/2 cup greek yogurt whole milk
1/4 cup lemon juice
2 tsp kosher salt
1 tsp garam masa
1 tsp coriander ground
1 tsp cumin ground
1 tsp turmeric ground
1 tsp cardamom ground
1/4 tsp fenugreek (optional)
2 lbs chicken thighs boneless, skinless
1 cup mesclun greens for garnish

Orange Dressing

4 cups orange juice
2 tbsp thyme fresh or 2 tsp dried
1/2 cup olive oil extra-virgin
pinch salt

Mint Chutney

check recipe link below

Mango Garnish

1/2 ripe mango peeled & chopped
1/2 tomato finely chopped
1/2 english cucumber chopped
1 tbsp lemon juice
kosher salt

Servings:

Instructions

Chicken

Marinate the chicken: Combine the chopped garlic and ginger in a food processor and pulse until almost smooth. In a small skillet, heat the canola oil over medium heat. Cook the garlic and ginger paste, stirring constantly, until fragrant and softened, 3 to 5 minutes. Transfer to a large bowl, along with the yogurt, lemon juice, salt, garam masala, coriander, cumin, turmeric, cardamom and fenugreek leaf, if using. Add the chicken and, using your hands, massage the marinade into the meat, completely covering all of the pieces. Refrigerate for at least 4 hours and up to overnight.
Preheat the oven to broil with the rack about 5 to 6 inches from the heat source. Transfer the chicken to a foil-lined baking sheet. Discard the leftover marinade. Broil until the chicken is cooked through with a few charred spots, 8 to 10 minutes.

Orange Dressing

In a medium saucepan, reduce the orange juice over medium heat to ½ cup, 50 to 55 minutes, adding the thyme after 40 minutes of cooking. Strain the reduced orange juice into a small bowl and whisk in the olive oil and salt. Makes 1 cup and can be made up to 1 day in advance. Cover and store in the fridge, making sure to bring to room temperature 30 minutes before serving.

Mango Garnish

In a large bowl, stir together the mango, tomato, cucumber and lemon juice. Season to taste with salt, stirring every so often until served.

Serve

Place the mixed greens on a large platter and top with the chicken. Drizzle ½ cup of the orange-olive oil dressing on top, serving more on the side. Spoon the mango mixture over top and serve with the mint chutney.

Recipe Notes

Related Recipe: Mint Chutney

Featured Spices:

Garam Masala

Coriander, ground

Cumin, ground

Turmeric, ground

Cardamom, ground

Fenugreek, ground

Thyme, whole

Kosher Salt

Chef Cherie's Indian Spice Gift Set #1

Chef Cherie's Indian Spice Gift Set #2

Recipe & image source: Tasting Table - Tandoori Chicken

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Soba Noodle Salad w/ Shrimp, Mango, Tomato

Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.

CourseMain Dish, marinades, Side Dish
CuisineAsian, BBQ / Grill, Japanese

Servings	Prep Time
4 - 6 servings	30 min

Cook Time	Passive Time
10 min	40 min +

Servings	Prep Time
4 - 6 servings	30 min

Cook Time	Passive Time
10 min	40 min +

Soba Noodle Salad w/ Shrimp, Mango, Tomato

Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.

CourseMain Dish, marinades, Side Dish
CuisineAsian, BBQ / Grill, Japanese

Servings	Prep Time
4 - 6 servings	30 min

Cook Time	Passive Time
10 min	40 min +

Servings	Prep Time
4 - 6 servings	30 min

Cook Time	Passive Time
10 min	40 min +

Ingredients

Marinade
1/3 cup tahini
1 tbsp soy sauce powder
2 tbsp sesame oil dark
2 tbsp sugar
1/3 tbsp rice wine vinegar powder
1 tsp ginger powder
1/2 tsp black pepper
1/3 tsp sriracha powder more to taste
1/2 cup water
1 lb shrimp medium, peeled & deveined
2 tsp canola oil divided
1 tsp kosher
Soba Salad
1 ripe mango halved & scored
3 plum tomatoes halved & seeded
kosher salt to taste
black pepper to taste
12 oz buckwheat soba noodles
1/2 cup scallions thinly sliced, green and white partts, divided
1/3 cup basil torn
1 tbsp sesame seeds toasted and divided

Servings: servings

Instructions

Make the marinade: In a medium bowl, whisk the tahini, soy sauce powder, sesame oil, sugar, rice wine vinegar powder, ginger powder, pepper, Sriracha powder and water until smooth. Set aside 2 tablespoons of the sauce and refrigerate. Add the shrimp to the remaining marinade and refrigerate for 30 minutes or up to 4 hours.
Grill the shrimp: Prepare a charcoal or gas grill for medium-hot cooking or place a grill pan over medium-high heat. Brush the grates or grill pan with 1 teaspoon of the canola oil. Remove the shrimp from the marinade, letting the excess drip off, and season with the kosher salt. Grill the shrimp in 2 batches, flipping once, until charred and cooked through, 1½ to 2 minutes on each side. Transfer to a plate and chill.
Wipe the grill clean and prepare for medium-hot cooking. Season the mango and tomato with salt and pepper, and grill, turning once, until charred, 3 to 5 minutes. Set aside and chill.
Bring a medium pot of water to a boil, add the soba noodles and cook until al dente, 3 to 4 minutes. Drain and rinse the noodles under cold water to stop them from cooking. Transfer them to a paper-towel lined baking sheet to dry.
Remove the mango and tomato from the fridge and roughly chop. Set aside.
Taste and adjust the seasoning of the reserved marinade, thinning it out with water as needed. In a large bowl, toss the marinade and noodles to coat evenly. Add the shrimp, mango, tomato, half of the scallions, basil and half of the sesame seeds. Divide the noodles among 4 to 6 plates and top each with some of the remaining scallions and sesame seeds, and serve.