A new spice to add to your kitchen, or move from the back of the cabinet to the front, Garam Masala, an Indian spice mixture that is not spicy-hot, yet provides a blast of perfectly blended coriander, cinnamon, ginger, and other flavors to curries and even this simple chicken marinade. As good as roast chicken can be, sometimes new flavors can, sometimes, possibly, result in increased enthusiasm at the dinner table. (Adapted from Food & Wine, Feb 2010, Easy Chicken Masala)
Chicken in Yogurt Marinade (Tandoori Chicken at Home)
serves 6 – 8
1 organic chicken cut into pieces, or 8-10 pieces of your favorite chicken parts
2 yellow onions, cut into 1/4 inch slices
1 cup plain, greek-style yogurt (whole milk, nonfat, or lowfat…your choice)
leaves from about 10 sprigs cilantro, chopped
3 tablespoons olive oil
1 tablespoon garam masala
2 teaspoons sea salt
1. Stir together the yogurt marinade. Place chicken pieces in a 13x9x2 inch glass baking dish. Pour the marinade over the chicken and turn each piece to coat. Cover with plastic and refrigerate for 2 hours or up to a day ahead.
2. When you’re ready to cook, preheat oven to 400 degrees F. Place sliced onions in a thin layer on a large rimmed baking sheet. Remove each chicken piece from the marinade and place on top of the onions. Discard remaining marinade. Roast chicken until cooked through, about 1 hour. Serve with onion slices, rice or pita and a simple raita.
Amy’s Kitchen Coach Tips
- Simple raita: stir some small diced cucumber into plain yogurt with a pinch of salt and squeeze of lemon juice. Add some cilantro if you wish.
- Grill outside for more of a tandoori-oven style effect.
- My favorite mix of pieces: 3 chicken legs, thigh cut from drumstick, 2 chicken breasts (on bone), each cut in half — quick, now…easy math! 10 pieces.