Tandoori Chicken Recipe with Onion Sake Reduction(easy)
Awhile back I blogged about my feeble attempts at Chicken Masala and fortunately my coworker Michelle was able to coach me in the right direction. Recently another coworker Caitlin, introduced me to Tandoori Chicken. Tandoori Chicken is traditionally marinated with yogurt and tandoori masala and this recipe calls for the addition of lemon juice. The lemon juice and the natural bacteria in the yogurt help break down and tenderize the meat. Cooking with the fatty yogurt also has a dual purpose of sealing in the flavor of the chicken resulting in one of the moistest tasting grilled meats you’ll ever experience. As for the tandoori masala, it is often mixed with high concentrations of red dye and paprika which gives the meat that familiar bright red color. For this recipe, I used some freshly made tandoori masala from Caitlin that didn’t have the food coloring but definitely all the right flavors. Check your local market for Tandoori spice.
Chicken Tandoori Ingredients
1-2 lbs of Chicken
3 tablespoons of Tandoori Masala
3-4 tablespoons of Yogurt (use whole milk yogurt – not the non fat / low fat fake stuff. As an alternative for a sweeter taste you can try vanilla flavored yogurt)
1 table spoon of freshly squeezed lemon juice
In a large bowl, mix the yogurt, lemon juice and tandoori masala. Mix, taste and adjust the spice level by adding more spice or more yogurt. Mix in the chicken and marinate overnight. If you need to cook immediately, you can try poking holes into the meat with a fork to help speed the marination process.
Unless you happen to have a tandoor oven , fire up your normal oven to broil. (Alternatively you could us a BBQ as well) Place the chicken on a cast iron frying pan and place in the oven. Broil for 5-10 mins, flip the chicken and return to the oven. Every 5 mins flip the chicken. It should take about 15-20 mins to grill a drumstick.
small onion diced
Carefully remove the frying pan from the oven and place on the stovetop. Remove chicken and set aside. Add in the diced onions and fry till golden brown. Add a splash of sake to deglaze the pan and stir with onions and brown bits. Cook till reduced to a thick sauce. Pour sauce over chicken and enjoy!