Full disclosure: this is probably a massive case of blatant cultural appropriation by an ignorant redneck with no frame of reference when it comes to authentic Indian cuisine. I have violated the rules of modern wokeness. In my defense, this is practice for an upcoming library program about spice mixes and trying new recipes. It is literally my job to explore new things, so here is my take on a dinner of tandoori-style chicken, shown here with side dishes of rice, green beans, and baked red kuri squash.
Garam Masala
Hindi for hot spice, garam masala is a blend of seasonings with a warming, but not necessarily spicy-hot, profile. I'm never sure how to pronounce foreign words I have only read, and never heard. 'Tis the curse of the bookworm. Anyhow, after perusing a few recipes, here is my take on the seasoning staple from the subcontinent.
- 3 tablespoons cumin
- 1 tablespoon coriander
- 1 tablespoon cardamom
- 1 tablespoon pepper
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
If you use metric units... good luck! There are 3 teaspoons in a tablespoon, so I suggest working out your ratios from there, or just choosing a different recipe. This isn't set in stone, after all. Seasoning mixes like these are less a matter of precise scientific ratios and more of family secrets, so feel free to change it up. This recipe makes enough for two batches of the chicken dish below, even if you're a tad generous with the spices.
Tandoori-Style Chicken
A tandoor is a type of clay oven. This may come as a surprise, but I don't have one of those. A grill would serve as a good substitute. I don't have one of those at the moment, either. I just used the broiler in the ol' kitchen stove.
Whisk together the juice from 1 lime, 3 tablespoons of plain yogurt, 3 tablespoons of garam masala, and salt to taste. Marinate 4 pounds of boneless, skinless chicken breasts for at least two hours in the refrigerator. Before cooking, pat dry with paper towels. Grill at medium-high heat until internal temperature reaches 165°F, likely 10-20 minutes depending on the thickness.
I used a dairy-free substitute for the yogurt. It worked. I also suggest cutting your boneless chicken breasts into thinner slabs for faster cooking. Hooray for learning from mistakes!
Your Turn
My goal is to overcome the winter grayness and food allergy blues by trying new recipes. Have I made a mockery of traditional Indian cuisine? What recipes have you used for garam masala blends? How have you made tandoori chicken? Please comment below!
