I once had a friend who never ate greens; only white and brown food. It was scary to watch him order at a Chinese restaurant. "Beef and broccoli without the broccoli."
But anyway, we're talking meat, and this recipe for tandoori chicken caught my eye. I had to make the garam masala, which was both fun and educational and the rest of the ingredients were easy enough to come by:
10 pieces of chicken (drumsticks and/or breast with skin removed) I used two packages of chicken tenders
1 cup plain yoghurt I like Chobi or Fage greek-style. This is an unpaid endorsement
1 tablespoon melted butter I used unsalted
1 tablespoon lemon juice it's worth it to buy the lemon
1 tablespoon red chilli powder (adjust according to preference) I just heaped the tablespoon
1 tablespoon coriander powder Spice Islands brand runs a little cheaper than the high-end McCormick
1 tablespoon garlic paste-I actually had crushed garlic in the house
1 tablespoon ginger paste I chopped the ginger really fine. Next time, I may try crushing it in the mortar and pestle
1 tablespoon cumin powder Cumin and chili powder. Suddenly we're in Texas? Not quite, read on.
½ tablespoon mustard my kitchen is never without it
½ tablespoon garam masala powder see last week's entry for putting garam masala together
few pods of cardamom I bought these; I know I bought them, but somewhere between the cashier and my home they vanished. I keep hoping they'll show up in the trunk of my car.
pinch of saffron I'll definitely try this next time; I have some money left over from a modest tax refund.
Salt to taste I didn't add any. It can always be added later.
Note: You can also buy readymade Tandoori Chicken Spice mixture or paste in any South Asian store or ethnic sections of big grocery store.
I've seen jarred sauces, but never spice mixes at my local grocery store. I will say Patak brand is pretty tasty. I really liked their Jalfrezi sauce.