February 2021

Tandoori Chicken

Tandoori Chicken, probably one of the most popular Indian cuisines worldwide. Though the modern day preparation has evolved into simple grilling or utilizing the household oven, traditionally, this dish is cooked in a heavy, bell-shaped clay oven that could insulate very high temperatures, called the Tandoor. The closest cooker available on the market are those Kamado ceramic charcoal grillers which easily manage to maintain steady temperature.

Originating in Punjab, raw chicken is marinated in yogurt and the Indian spice blend called Tandoori Masala. You may mix your own tandoori Masala, but a convenient spice bag is readily available in most grocery stores.

For this recipe, I blended a tandoori paste using bourbon as a solvent to intensify the flavors of the spices.

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Ingredients

Chicken

Vegetable Oil, As Needed

2 Inches Ginger

6 Cloves Garlic

2 Tbsp. Lime Zest

1 Tbsp. Turmeric

2 Tbsp. Paprika*

2 Tbsp. Salt

1 Tbsp. Cumin

2 Tbsp. Garam Masala

1& 1/2 Oz. Bourbon**

1 Tbsp. Lime Juice (Freshly Squeezed)

1 Cup Yogurt

2 Lbs. Chicken Thighs (Skinless & Deboned)

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Instructions 

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  1. In a shallow pan, toast all the dry ingredients in medium heat until they perfume

  2. Remove from heat to cool and mix with the wet ingredients

  3. Pour everything in a blender to emulsify the marinade

  4. Marinate the chicken thighs for at least 2 hours, or overnight for a more flavorful taste

  5. Grill or bake at preheated 400F, flipping the meat 15 min. on each side or until the meat is cooked

 

*I used spicy & smoked Paprika. You may adjust to your spice level preference.

**I used Wild Turkey 101 for its spice & citrus notes

Ingredients

Coconut Rice

2 cups Basmati Rice 

1 Tbsp. Turmeric

2 Tbsp. Olive Oil

1 Tbsp. Salt

3 cups Water 

4 Tbsp. Dried Coconut Flakes

Instructions 

  1. Wash the Basmati rice at least twice

  2. Add in all the ingredients except the water & dried coconut flakes

  3. Give it a light stir to mix and add the water -- start the rice cooker

  4. When done, add in the dried coconut flakes homogeneously & serve hot

 

Ingredients

Cilantro Mint Chutney

1/2 Yellow Onion, chopped

1 Tsp Ginger

2 Cloves Garlic

1 Bouquet Cilantro (with the stems)

1 Bouquet Mint

1/2 Cup Yogurt

1 Tbsp. Lime Zest

1 Tbsp. Lime Juice

Salt, To Taste 

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Instructions 

  1. Combine & Blend

 

Aperitif:

Anything light after this meal would just drown away from the flavor of spices. So, I went for the bold choice... I love how the strong notes of rye spice, black tea, and mint follows thru the dish. Spice for spice, makes everything nice!


 

Bone Snapper Single Barrel Rye

60 ABV

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