Tandoori Chicken - Sam's Way!

I recieved an email recently from a fan from India - Sumaira. She lives in the US now, but hasn't forgotten her Indian roots. She's an avid cook, loves to experiment with Indian recipes to share with her friends, and reached out to  me because, "I like the idea with which you approach cooking-- stress free, healthy and easy to cook. Indian recipes can be daunting and I always try to remodel them on the same principles as yours". I must admit, that was such a huge compliment. I asked Sumaira to share one of her favorite recipes so I could share it with you! I'm not an expert in Indian cooking and would learn to love more. Well, I am floored with the recipe she sent! It's incredible! It's one of the most popular dishes of North India - Tandoori Chicken (which basically means " baked chicken"). Sumaira says it gets it's red color from food coloring and not cayenne powder. Who knew? The recipe typically has several ingredients but Sumaira reduced the list and included just enough "for the convenience of my American friends"! She says the taste is the same as the restaurant and I am a believer!

Sam's Tandoori Chicken

4 whole chicken legs, with thigh attached

Marinade:

2 tablespoons Greek yogurt

Juice of 1/2 lemon

1 tablespoon finely grated garlic, mashed into a paste 

1 tablespoon finely grated fresh ginger, mashed into a paste

1/2 teaspoon turmeric
1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

Salt to taste
1 teaspoon malt vinegar (optional)

2 pinches natural edible red food color (optional)

2 teaspoons vegetable oil

Cooking spray

Egg white 1 (beaten and used for basting)

Sides:
Thinly sliced red onion
Thinly sliced cucumber
Lemon wedges
Naan (store bought, Indian bread)

Wash the chicken legs and pat them dry.

In a large bowl, mix together the marinade ingredients until blended (the Greek yogurt through the vegetable oil). Add the chicken and rub the marinade in to cover the entire leg and thigh with the marinade. Cover and refrigerate at least 5 hours (preferably overnight).

Remove the chicken from the refrigerator 30 minutes before roasting. 

Preheat the oven to 425 degrees. 

Coat a baking sheet with foil and spray the foil with cooking spray.

Carefully transfer the chicken to the baking sheet, shaking off the excess marinade.

Roast for 30 minutes, until juices run clear, turning once and basting with beaten egg white to keep the chicken moist.

Remove the chicken from the oven and serve with red onion, cucumber, lemon wedges, and Naan.

Sam's Tips:

* Use gloves when massaging marinade into the chicken so that the red color doesn't stain your palms.

*Grind the garlic and ginger finely in food processor to a paste consistency. Avoid using minced ginger or garlic.

*  Recipe can be used for other meats and vegetables. Cooking times will vary.

* Grilling can be an option as well.