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The Honolulu Advertiser
Posted on: Wednesday, July 27, 2005

Tandoori chicken tantalizing

By Carol Devenot

Seasonings such as chili powder, turmeric and garam masala, an Indian spice mixture, are used in the recipe.

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On my way home from the Big Island, I was inspired by a recipe in an in-flight magazine: tandoori chicken, chicken marinated in yogurt and spices before baking. This brought back so many memories of my English girlfriend. She was the first person to introduce this recipe to me. It was one of the juiciest recipes for chicken I have ever had. She told me that the secret is in the marinade.

The seasonings make this dish so delectable. You can usually find chili powder and turmeric at the supermarket. I found everything else at the India Market, 2570 S. Beretania St. near University Avenue. (Other Asian stores may carry pre-mixed tandoori seasoning or garam masala, as do some health-food stores, which also may sell spices.) Garam masala is an Indian spice mixture that includes cloves, cardamom, cumin, cinnamon, nutmeg and coriander. The yogurt helps moisturize and tenderize the chicken. No fo'get, put plenty garlic. So 'ono! If you want more color, as is traditional, add red food coloring to the sauce.

This recipe usually is made with bone-in chicken. I've used chicken breast to reduce the fat, but these have a tendency to become dry if overcooked; watch carefully and serve promptly. Cutting the chicken and rubbing it with Hawaiian salt helps the marinade penetrate the chicken. When the salt goes from a greater concentration to a lesser concentration through a semi-permeable membrane (the flesh of the chicken), osmosis occurs. Remember this concept from eighth-grade science class?

I have read that this elegant dish originated in Punjab state, India. Tandoori murgh, as it's called, is one of the most popular dishes there, traditionally cooked in a clay oven called a tandoor. Although this authentic tandoori flavor is difficult to achieve in conventional ovens, this version still makes a very tasty, moist dish. Microwave basmati rice to go with it, and toss in a curry powder, dried fruits such as currents or cranberries, and pine nuts. Garnish with Chinese parsley.


TANDOORI CHICKEN

6 boneless, skinless chicken breast halves 1 cup plain non-fat yogurt 2 teaspoons olive oil 3 tablespoons lime juice 3 tablespoons fresh ginger, peeled and grated 6 garlic cloves, crushed 1 1/2-2 teaspoons chili powder 1/2-1 teaspoon turmeric 1 tablespoon garam masala 2 spring fresh cilantro, chopped 1 tablespoon Hawaiian salt

Rinse and pat dry the chicken breast. Make two slits into each piece. Rub each piece with Hawaiian salt and place in a glass bowl and set aside. Mix together yogurt, olive oil, lime juice, ginger, garlic, chili powder, turmeric, garam masala and cilantro,and beat so ingredients are blended. Pour this mixture over the chicken breast and marinate at least three hours (overnight is better). Heat oven to 425 degrees. Place chicken pieces on a wire rack over a baking pan and bake for 20-25 minutes, basting occasionally. Chicken should be cooked through and browned on top. Transfer to serving dish and garnish with salad greens, lime and tomato. Serve with basmati rice flavored with dried fruits and nuts.

Makes 6 servings.

  • Per serving (without rice); 210 calories, 3.5 g fat, 1 g saturated fat, 85 mg cholesterol, greater than 1,200 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g sugar, 36 g protein

    Want a local recipe lightened up? Write: Light & Local Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802 or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine"(Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.