Simple Chicken and Broccoli Tandoori with homemade Tandoori Paste

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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

tandoori_ingredients

Soak the saffron strands in boiling water for 10 minutes. Combine with remaining ingredients, and grind using mortar & pestle (or small blender) until smooth.

Tandoori Paste

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.

tandoori_chicken_marinating

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.

tandoori_chicken

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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