In the Kitchen with Sigona’s
We heard from a few of you after we posted the Karoun Yogurt Dip recipe in the last e-newsletter that you’ve used the Karoun Mediterranean yogurts and yogurt cheese in curry sauces and even Tandoori chicken.
Well, you’ve inspired us to look up and try a few Tandoori recipes, too! We developed the following by pulling from a few different recipes online. Enjoy!
Tandoori chicken, called such because it’s traditionally made in a tandoor, or deep brick oven, is marinated in a mixture of yogurt and spices that make a beautiful red-orange color. However, anyone can make this version as it calls for a grill or griddle instead of a tandoor. Note that the chicken needs to marinate for at least an hour or overnight. Serves 4.
- 4 boneless, skinless chicken breasts, or a combination of bone-in chicken pieces, such as legs and bone-in breasts
- 3/4 cup plain yogurt
- 2-3 cloves garlic, minced
- 2 TBL fresh-squeezed lemon juice
- 1 TBL ground cumin
- 2 tsp turmeric
- A small piece of fresh ginger, about 1 inch, peeled and minced
- ¼ – ½ tsp cayenne pepper, depending on preference
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 1/4 tsp hot paprika
- Salt to taste (preferably course salt)
- Olive oil
In a large bowl, mix together all remaining ingredients, blending well. Add the chicken to the bowl and toss to coat the chicken thoroughly, working the marinade into all the nooks and crannies.
Cover and refrigerate the chicken for at least an hour or overnight, stirring occasionally.
Brush a large grill pan, griddle or sauté pan liberally with olive oil and heat over medium-high to high heat. Add the chicken and allow it to cook for about 8-10 minutes, basting once or twice with remaining marinade. Flip the pieces and cook until meat is cooked through (juices should run clear), about 8-10 minutes, depending on the thickness of the piece. Serve hot or cold.
*Cook’s note: serve this alongside rice pilaf and Karoun Yogurt Dip with veggies or pita triangles for dipping.