Hoo baby! Finally a food success!
I left out the red food coloring that gives tandoori chicken its instant recognizability, and I don’t think the taste suffered any for it.
Perfect chicken! I used this recipe, and after marinating threw de-boned chicken thighs on the barbecue for 20 minutes. I first soaked the chicken overnight in a bowl of water with a couple teaspoons of salt, and a quarter cup of lemon juice, as per the recipe.
**Aside: I used to eat almost every day for lunch at a fantastic Mexican restaurant whose specialty was grilled chicken. They proudly displayed a newspaper write-up about their restaurant on a wall by the door, and in the article they gave away their secret: Soak the chicken overnight in water/lemon juice/salt. If you do nothing else to prepare for grilling, at least do this and the result takes ordinary flavor to spectacular.
The following morning, I mixed up the spices in the yogurt, and let the chicken marinate until cooking time before dinner. This means you have to think about in advance TWICE what you are doing for dinner, but the actual steps are easy and sooo worth it.
I barbecued extra, and the following day we had cold chicken on our green salads, and it was fabulous. This was that extra hot day last week (106 where we are!) so having a no-cook meal was welcome. Every time I make this recipe, I will double it so we can use the extra meat the next day!
Do you see the grilled corn in the above photo? I thought I would give that a try, too. You soak the corn in water for at least 20 minutes before grilling (I soaked it an hour) so the leaves don’t burn. I put the corn on the grill at the same time as the chicken, and it turned out perfectly.
This next photo is the dahl. I used this recipe. Lentils, and spinach, and all those spices that you look at in your spice cabinet and think, “Why did I buy this?” Well, you bought it to make dahl! Tumeric, cumin, mustard seeds. (The recipe says it makes four servings, but I think it’s more like twelve servings. A cup and a half of lentils. That’s a lot.)
Both of these recipes are going to go into our permanent rotation. Finally, a food success!