As you know, I’ve been on vacation and I ate so much Indian food I can’t even began to explain the food goodness that was happening.
I am trying to recreate one of my favorite meals which is Tandoori Chicken.
I just love spicy food and Indian food covers my spice addiction.
I went to Rani’s World Foods to not only eat, but for spices. I’ve followed Rani’s from California, Texas, and now Las Vegas.
Yes, I’ve been lucky enough to have a Rani’s World Food in all my hometowns.
Rani’s a spice lovers dream and the food, OMG, the food is so good, it’s all vegetarian, but believe me you want miss the meat.
I ate so many samosas filled with potatoes and peas and dipped in mint chutney that I think I might be a little addicted.
Grill the chicken for about 7-8 minutes per side.
I served the chicken with a side of Hot Lime Pickle, which by the way is really HOT!
If you can’t handle the heat, this is not for you.
If you want clear sinuses, then eat up!
I am so in love with Rani’s World Food I almost forgot I was cooking.
Did I mention I went twice in one week, yep and it’s not like it’s around the corner from my house. But it’s so worth the drive.
The chicken by the way is grilled to perfection and perfectly spiced. I’ve decided that this is my new favorite way to cook chicken.
All plated up and ready to eat, you can also serve this with a side of basmati rice and turn this dish into a full meal instead of an appetizer.
Enjoy!
Ingredients
- 1 1/2 lb chicken breast, boneless, skinless
- 5 ounces Greek yogurt, plain
- 3 tablespoon extra virgin olive oil
- 2 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Tandoori powder
- 1/2 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 8 bamboo skewers, presoaked in water for 1 hour
- hot lime pickle
- roti
Instructions
- Rinse chicken and pat dry, cut chicken into 2 inch cubes and place in a large bowl. Mix the seasoning blend together.
- Coat chicken cubes in olive oil, yogurt, garlic, lemon juice, and all the spice blend, mix well, cover, refrigerate and marinate for 3 hours or overnight.
- Place 4-5 cubes of chicken on each skewer.
- Heat grill, coat with a little olive oil to prevent chicken from sticking.
- Grill chicken for 7-8 minutes per side, until chicken is no longer pink and juices run clear. Allow chicken to rest for about 5 minutes before serving with hot pickle and roti bread.
- You can grill roti bread for about 3-4 minutes to heat it up.
