Tandoori Chicken
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Tandoori Chicken
Ingredients:
▪2.5 lbs (about 8) chicken drumsticks, skin removed
▪225g (1c) plain Greek yogurt
▪75g (1/3c) oil (I’m using Avocado)
▪8g (1 1/2t) salt
▪5g (1 1/4t) turmeric
▪15g (2T) garam masala
▪3g (1t) cayenne pepper or Chile flakes
▪25g (3T) smoked paprika
▪45g (8 cloves) garlic, grated or pressed
▪30g (2T) grated ginger (about half a knob)
▪75g (5T) lime juice (juice from roughly 3 limes)
▪10 drops of red food coloring (optional)
Instructions:
1.Remove the skin from drumsticks. Once skinned, score each drumstick 4 times on each side, cutting down to the bone.
2.Generously season each drumstick with salt on both sides. Set aside.
3.In a large mixing bowl, combine the yogurt, oil, 8g salt, turmeric, garam masala, cayenne, smoked paprika, grated garlic, grated ginger, lime juice, and optional red food coloring. Stir until smooth and lump-free.
4. Add the seasoned drumsticks to the marinade, ensuring they are completely coated, especially into the slits. Cover the bowl and refrigerate for 30 minutes or up to 24 hours for deeper flavor.
5. Preheat your grill to high heat. Brush the grates with an oil-soaked paper towel and spray with pan spray to create a non-stick surface.
6. Place the marinated drumsticks onto the grill. Cook for 6-8 minutes on one side with the lid down. Lower the heat to medium, flip the drumsticks, and cook for another 12-15 minutes, until fully cooked through.
7. During the last 5 minutes of cooking, brush the drumsticks with melted ghee or butter for extra flavor.
Garlic Naan
▪170g (3/4c) beer, slightly warmed to 90°F
▪350g (3c) all-purpose flour
▪5g (1t) coarse salt
▪8g (2t) granulated sugar
▪7g (2t) instant yeast
▪15g (1T) olive oil
▪75g (1/3c) yogurt
▪125g (2/3c) ghee or butter
▪30g (6 cloves) garlic, minced
▪5-8g (2-3T) fresh cilantro, chopped
Instructions:
1. In a small saucepan, heat the beer to about 90°F. Don’t overheat it.
2. In the warmed beer, stir in the yeast, olive oil, and yogurt until combined. Some lumps of yogurt are fine.
3. In a food processor, add the flour, salt, and sugar. Pulse until evenly combined.
4. With the food processor running, drizzle in the beer-yogurt mixture. Continue processing until the dough forms a cohesive ball. NOTE: If mixing by hand, combine the ingredients in a bowl and knead.
5. Transfer the dough to a floured surface and knead for about 2 minutes until it becomes elastic and smooth.
6. Place the dough in a bowl, cover with a lid or damp towel, and let rest for 20 minutes.
7. Divide the rested dough into 4 equal portions (about 150g each). Pre-shape each portion by folding the sides in and rounding into a ball. Let the dough relax for 10 minutes.
8. On a floured surface, roll out each ball into a naan shape, about 10" (25cm) in diameter and 1/8" (.3cm) thick.
9. In a small pan, melt the ghee or butter over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn. Stir in the chopped cilantro. Remove from heat.
10. Heat a cast-iron skillet over medium-high heat. Place one rolled-out naan in the skillet and cook for about 90 seconds, until bubbles form and golden spots appear. Flip and cook for another 90 seconds to 2 minutes.
11. Immediately after cooking, brush the naan with the garlic butter mixture. Repeat the process with the remaining naans.
12. Store the cooked naan in a 200°F/90C oven, covered, to keep warm until serving with the tandoori chicken.
