I'm craving oven-baked/roasted/broiled (whichever works best?) tandoori-style chicken...
I have a great collection of Indian spice mixtures, so getting that right is the least of my worries. My plan is to marinate the chicken pieces (sl&bl thighs, most likely) in yogurt, ginger, cayenne, garlic, and the tandoori mix for a few hours, then throw it in the oven.
Anyone recommend a particular method over another? I've seen recipes for broiling, which is probably the fastest, but does roasting in the oven make sense, too?
Also, should I keep the thighs on a rack in order for them to get a uniform char on the outside?
Last but certainly not least, a great Indian veggie dish that is NOT too complicated would be the perfect side -- I'm already serving Basmati rice and a cuke & yogurt salad...
ANY tips are, as always, highly appreciated!
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