July 4th is still a few days away but I’m already thinking of what food to take with me to the party! One of the things that I love most about the US is the diversity of cultures and how better to celebrate July 4th than to include other cuisines?!
So from now till Friday, I’ll share a recipe idea a day. Maybe you’ll help me decide which one of the three to actually make.
The recipe for today is, perhaps predictably, Tandoori chicken! If you have one of our Tandoori chicken kits, I hope you’ll use it! If not, here’s a simplified recipe. You’ll note that the recipe does not call for food coloring. I think the tandoori chicken looks great with just all natural ingredients!
- 2 lbs Chicken drumsticks, skin removed
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 1/2 teaspoons coriander powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon clove, ground
- 1/4 teaspoon cinnamon, ground
- 2 cloves garlic, minced
- 1/4 teaspoon grated ginger
- 4 tablespoons plain yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoons salt
- 1 tablespoon vegetable oil
- Mix together all the marinade ingredients in a large glass or plastic bowl the night before. Taste and add more salt / lemon juice as necessary.
- Make gashes in the meat deep enough to reach the bone – 2 or 3 per drumstick.
- Add the chicken to the bowl and rub the marinade all around the meat making sure to get marinade into the gashes as well.
- Cover and leave overnight.
- Heat grill to medium high. Remove excess marinade from the meat before grilling. You can use the remaining marinade to baste with. Also grill the sliced onions and bell pepper.
- Serve the drumsticks with a side of vegetables.
- Enjoy with an ice cold beer!