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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Crockpot Brisket, Sweet and Tangy

CourseHolidays, Main Dish
CuisineAmerican+

Servings

8 - 10 servings

Servings

8 - 10 servings

Crockpot Brisket, Sweet and Tangy

CourseHolidays, Main Dish
CuisineAmerican+

Servings

8 - 10 servings

Servings

8 - 10 servings

Ingredients

3 large onions sliced
3 tbsp vegetable oil
6 cloves garlic peeled, halved
1 tsp paprika
2 tsp salt
1 1/2 tsp garlic powder
1 1/4 tsp black pepper
1 1/2 tsp onion powder
1/8 - 1/4 tsp cayenne pepper
1/2 tsp oregano dried
1/2 tsp thyme dried
2 cups beef stock unsalted or low salt
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
8 - 10 lb brisket

Servings: servings

Instructions

Sauce

Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.
In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.

Cook the Brisket

Lightly grease crockpot. Place brisket in a crockpot (I had to cut my brisket cut in half and stack it to get it to fit), spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (I did this overnight.) Do your best to lift the lid up as little as possible, though if you have a section of the meat sticking out of the sauce, rotate it under the sauce for at least a few hours of the cooking time.)

Rest the Brisket

When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)
Transfer the brisket and all of its sauce to a baking dish. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat (don't be tempted to skip this step; just do it!)

An hour before you’re ready to serve it

Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified on top with a slotted spoon for a less oily finish. Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.
(Optional: you could run your sauce through a food processor for a smoother sauce; I didn't.) Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.