Tandoori Chicken

The recent discovery of lactose free Greek yogurt has opened up a whole new world in our household.  Thank you Liberté!  This Tandoori Chicken is so delicious on the smoker, and it is very good the next day too. It would be wonderful to pack up for a picnic lunch this summer!

Tandoori Chicken

6 pieces bone-in, skin-on chicken

for the marinade:

1/2 cup plain Greek (lactose free) yogurt

2 tablespoons fresh lemon juice

1 tablespoon garlic, minced

1 tablespoon ginger root, peeled and grated

1 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

½ teaspoon turmeric

¼ teaspoon hot smoked paprika

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

1 teaspoon salt, or to taste

Fresh cilantro sprigs for garnish

Combine all marinade ingredients in a small bowl.  Arrange the chicken pieces in a shallow glass dish, and spoon the marinade over top.  Turn the chicken and coat the other side as well.  Cover and refrigerate 6 hours or overnight. 

Light the smoker, and set to 2 and 2 for a constant temperature of 275°F.  Fill the diffuser pan with hot water.  Replace the grids, and place the chicken on the grids.  Smoke for 2-3 hours.  Remove the water pan, and smoke for another hour, or until the skin is crispy.

Chandani Style Potatoes, Green Peas, Spinach and Tomatoes

My cousin Janacca’s friend Kristin Jarden wrote the original Vegetarian version of this recipe. We used chicken stock and added a few handfuls of baby spinach, but to keep it vegetarian, simply substitute water or vegetable stock.

4 medium potatoes

3 medium tomatoes

2-3 tablespoons olive oil

1 ½ teaspoons cumin seeds

2 teaspoons ginger, minced

1 tablespoon ground coriander

1 teaspoon turmeric

1 jalapeno pepper, minced

1 teaspoon salt

3 cups chicken stock

2 cups baby green peas (frozen)

3 cups baby spinach

2 tablespoons fresh coriander, minced

Peel the potatoes and cut them into 1 inch cubes.  Peel and coarsely chop the tomatoes.

Heat the olive oil in a skillet and drop in the cumin seeds.  When they sizzle, add the ginger and sauté for 20 seconds.  Stir in the coriander, turmeric and jalapeno.  Add the tomatoes and salt, and sauté until the sauce is quite smooth, about 5 minutes.  Add the potatoes and chicken stock and bring to a boil.  Loosely cover the pan, reduce heat, and keep at a lively simmer for 20 minutes, or until the potatoes are tender.  Add the peas, and cook for 3 minutes, or until heated through.  Add the spinach and turn with tongs in the sauce until wilted.  Remove from heat and garnish with cilantro.