I love tandoori. It has to be one of the best inventions of Indian food (and there are so many). So many thing taste good with tandoor, and it is also so easy to prepare – even when you make your own paste.
I found this tandoori paste recipe on http://refashionista.wordpress.com/2010/09/03/recipe-all-purpose-tandoori-paste/, and it is quick and incredibly delicious.
Tandoori Paste Recipe
- 1 t saffron strands
- 2 T boiling water
- 2.5 T fresh garlic, finely crushed
- 1/4 c fresh ginger, finely grated
- 2 T lime juice
- 1 t chili powder
- 1/8 t cayenne powder (you can play with the chili and cayenne depending on heat tolerances)
- 2 t paprika
- 1/2 t ground cumin
- 1 T garam masala
- 2 t salt
Soak the saffron strands in boiling water for 10 minutes. Combine with remaining ingredients, and grind using mortar & pestle (or small blender) until smooth.
Chicken and Broccoli Tandoori
I wouldn’t claim that this is an authentic recipe! but it is fresh, healthy, tasty and quick!
- 1 large double chicken breast, cubed
- 3/4 c Greek style yoghurt
- 3 T tandoori paste
- 1 med onion, diced
- 1 med head of broccoli, cut into florets
- 150 g green beans, chopped
- olive oil for sauteeing
- 3 T fresh basil, finely chopped
Place chicken, yoghurt and paste in bowl and leave to marinate for at least 2 hours.
Saute onions in a large pot until just becoming translucent. Add vegetables and saute for further 2 minutes. Add chicken and cook on low heat, stirring frequently. Add water if necessary. Keep tabs on the chicken because the breast meat cooks quickly and will dry out even though it has been marinated. Add basil just before turning off the heat. Serve immediately with steamed rice.