DH is doing dishes, so I dashed in here to post of review of our just-finished dinner.
My only complaint about this month's Tandoori Chicken recipe is that there wasn't enough marinade!! Tandoori Chicken I have had in Indian restaurants is usually basted in a rich, thick, pungent sauce. The picture in the magazine doesn't show any marinade and the recipe even says to discard it, which is a pity, because it's good stuff.
I made the full amount of marinade with half the chicken and I still don't think it was enough. I broiled the chicken, covering the broiler pan first with aluminum foil so the marinade wouldn't drip through, and poured the marinade on top. Next time I will double the amount of marinade and use the accompanying grain (i.e. rice, couscous, tabbouleh, dal) to soak it up. I made the chicken this morning, so it marinated about 10 hours. It was very tender and juicy.
The sauce is a bit on the mild side for my tastes, so here are plans for the next time:
*Kick up the chili powder or add a touch of cayenne
*Add a tablespoon of tomato paste
*Sautee the onions and garlic, then add the spices to the pan to cook a bit to bring out the smoky flavors.
Lorilei- I said this was my first attempt at Tandoori Chicken, but I'd forgotten that I'd made the controversial NOvember '01 recipe- which I thought really lacked oomph. I do like this one much better! It's a repeat because I'd like to play around with the flavors a bit more. I also need an excuse to try this with Viognier to compare it with tonight's Gewurtraminer
To accompany, I made the Orzo Salad with Dill, CHickpeas, and Lemon from August 02. I was afraid it would be a little bland, so I added a roasted red pepper, used feta flavored with sundried tomato and basil, and put some sliced kalamata olives on top before serving. Thought it was delicious- a cool, herby, refreshing complement to the earthy, spicy chicken.