We are getting ready to wind down for the year and are preparing for our annual visit to India. It seems like there are so many little things to take care off before closing out the holiday season. This weekend, I am planning a major cookie baking session, it happens once a year in our household. I have found that homemade gifts are always received with affection and appreciation.
I keep promising myself that one of these years, I will do spice blends, maybe next year? Please do stop by facebook or instagram to join my cookie baking fun. I am not much of a baker, so I could definitely use the encouragement. Now, speaking of baking or rather roasting, there has been a lot of that going on around the house. After all, nothing smells better than spices gently toasting to delicate perfection. Which brings me to today’s dish, about Tandoori Chicken with Garlic and Rosemary. Who would have though that matching two layers of classic seasoning, would result in such genius! I mean seriously, the succulent tandoor chicken is great by itself, however mixing it up a little makes for an unusual dish that is sheer magic. If you like garlic like me, you will love the depth of flavor this roasted garlic brings to the table.
If you are truly in the mood for comforting flavors, you can serve this with polenta like me.
A slight riff on the classic tandoori chicken with the addition of garlic and rosemary.
- 1 cup lowfat Greek Yogurt
- 3 pods garlic
- 11/2 inch piece fresh ginger
- 3 green chilies (optional, I leave this out for my kids)
- 1 tablespoon commercial tandoori masala (premade spice mix)
- 1 teaspoon salt
- 3 pounds of skinned chicken drumsticks (allow about 2 pieces per person)
- 2 tablespoons of olive oil
- 1 lime or lemon
- Lime wedges or slices
- Cucumber Slices
- Sliced Red onions
- Chopped cilantro and or mint
- Place the yogurt, 3 pods of garlic and ginger and the green chilies (if using) in the blender and puree the mixture.
- Place in a mixing bowl and add in the tandoori masala, salt and stir well.
- Stir in the tandoori masala and the salt and add the chicken and let the chicken rest for 6 hours.
- Slice the remaining pods of garlic and set aside.
- Heat the oven to 375 degrees.
- Place the chicken in a single layer on a baking dish.
- Drizzle with the olive oil, and the sliced garlic and bake the chicken for 25 minutes, basting occasionally with the marinade.
- Turn the temperature to broil and sprinkle with the rosemary and cook for a minute or two to let the chicken crisp at spots.
- Cut the lime or lemon and squeeze the juice over the chicken.
- Serve the chicken, garnished with the lime wedges, cucumber slices and the cilantro or mint.