Tandoori chicken and Channa masala

Tandoori chicken

8-10 chicken thighs or breasts, skin removed

1 cup plain yogurt

1 medium onion, finely chopped

3-4 cloves of garlic, minced

1-2 tablespoons vegetable oil

Juice of ½ lemon

¼ stick butter, melted (for basting)

1 tablespoon paprika

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1-2 teaspoons salt

1 teaspoon garam masala

1 teaspoon ginger

1 teaspoon turmeric

¼ teaspoon cayenne pepper

For the marinade: Blend the yogurt, onion, garlic, oil, lemon juice and dry spices. Set aside. Cut 2-3 one-inch slits in each piece of chicken and place in large airtight container. Pour marinade over chicken and mix so all pieces are coated. Cover and store in fridge for 4-6 hours.

Remove chicken from marinade and cook one of the following ways: On a grill for 8-10 minutes (or until cooked through) on each side basting very lightly with melted butter, or place on a baking sheet and cook in a 425 degree oven for 35 -40 minutes. Serve with Basmati rice.

 

Channa masala

Two 15 ounce cans chickpeas rinsed and drained

2 medium onions finely chopped

4-6 cloves of garlic  minced

3-4 tablespoons butter

2 tablespoons tomato paste

Juice of ¼ lemon

1 cup chicken broth

2 cups water

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon coriander

1 teaspoon salt (or to taste)

½ teaspoon garam masala

½ teaspoon chili powder

½ teaspoon turmeric

½ teaspoon ginger

pinch of cayenne pepper

4-6 whole cloves

Blend all dry spices and set aside. In a large saucepan, combine chickpeas, water, chicken broth and tomato paste and bring to a boil. Reduce the heat to simmer. In a medium sauté pan with butter, cook the onions on medium heat for 6-7 minutes. Add garlic and cook for an additional minute. Add lemon juice and dry spice mixture and stir until combined and fragrant. Add the onion, garlic and spice mixture to the chickpea mixture and stir until combined. Continue to simmer (uncovered) for 45 to 50 minutes or until thickened (stirring occasionally). Remove cloves and serve over Basmati rice.