Wednesday, October 16, 2013
Tandoori Seasoning Mix
Our thirteen year old car is due for an emissions test in January and there is no way it's going to pass. In the meantime we're frantically saving our money for the new car we're going to have to buy when the time comes. This means... no more take out!!
One of the most tempting and expensive forms of take out I crave is Indian food. We can easily blow $40 on just one meal for the two of us and right now that's not an option. So if I want Indian I have to make it myself. And yesterday I really, really wanted it...
Tandoori Seasoning Mix (single use)
1 1/2 tablespoons paprika
1 1/2 teaspoons sea salt
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander powder
3/4 teaspoon sugar
3/4 teaspoon pepper
3/4 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon tumeric
1/8 teaspoon cayenne
pinch cardamom powder
What else you'll need
1 cup plain yogurt
1 pound boneless, skinless chicken cut into cubes
You can use this as a dry rub too, but it tastes more authentic if you marinade the chicken in yogurt first. Combine the mix and yogurt and stir well, then mix in the chicken. Marinade in the fridge for 8 hours.
String marinaded chicken pieces onto skewers and lay them on the grill to cook.
Grill until chicken is cooked through and marinade darkens in color.
I served the chicken skewers with basmati rice and cauliflower curry (seasoning mix found here).
Not only did this make a large and authentic meal inexpensively for my husband and I, it also made 2 small meals for the children and best of all?
2 big containers of leftovers for lunch today! Because everybody knows that Indian tastes even better the next day!