Butter olive oil · Meat and Poultry · Sicilian Lemon balsamic ·Aug 19, 2024

Tandoori Oven Chicken

Name: Tandoori Oven Chicken
Ingredients: 6 skinless chicken breasts, flesh slashed; 2 tablespoons Fustini’s Butter olive oil; ¼ tandoori spice mix (see below); 1 ⅔ cups of plain yogurt; 5 tablespoons of chickpea flour; 2 tablespoons Fustini’s Butter olive oil; ¼ cup tomato paste; 3 tablespoons tandoori spice (see below); 2 ½ cups basmati rice, rinse and drained; ¾ cup plus 2 tablespoons butter; 1 teaspoon salt; 1-quart boiling water; 2 red onions, thinly sliced; 2 green apples, cut into thin sticks; 2 tablespoons Fustini’s Sicilian Lemon balsamic (more if needed); 1 teaspoon salt; Sliced red chilis, to taste; Fresh cilantro, chopped; Makes about 1 cup; 1 oz jar of ground ginger; 1 ½-oz jar of ground cumin; 1 ¼-oz jar of ground coriander; 1 ½-oz jar paprika; 1 ½-oz jar cayenne; 1 ½-oz salt; 2-oz jar of granulated garlic

Submitted by Kady Witcher, Petoskey

Ingredients

6 skinless chicken breasts, flesh slashed
2 tablespoons Fustini’s Butter olive oil
¼ tandoori spice mix (see below)

1 ⅔ cups of plain yogurt
5 tablespoons of chickpea flour
2 tablespoons Fustini’s Butter olive oil
¼ cup tomato paste
3 tablespoons tandoori spice (see below)

2 ½ cups basmati rice, rinse and drained
¾ cup plus 2 tablespoons butter
1 teaspoon salt
1-quart boiling water

2 red onions, thinly sliced
2 green apples, cut into thin sticks
2 tablespoons Fustini’s Sicilian Lemon balsamic (more if needed)
1 teaspoon salt

Sliced red chilis, to taste
Fresh cilantro, chopped

Makes about 1 cup
1 oz jar of ground ginger
1 ½-oz jar of ground cumin
1 ¼-oz jar of ground coriander
1 ½-oz jar paprika
1 ½-oz jar cayenne
1 ½-oz salt
2-oz jar of granulated garlic

Directions

Preheat the oven to 425 degrees. Place chicken in a roasting dish and drizzle over olive oil. Massage Butter olive oil into chicken, and sprinkle with tandoori spice. Bake for 15 minutes. Lower the oven temperature to 400. Remove the chicken from the oven and pour over the sauce. Put the chicken back into the oven for 30 minutes. When the chicken is ready, garnish it with red chilies and cilantro. Serve with brown butter rice and onion salad.
To make the sauce, combine yogurt, chickpea flour, olive oil, tomato paste, and tandoori spice in a bowl, and mix well.
While the chicken bakes, cook the rice. Put the butter in a large pan on high heat until it becomes golden brown. Immediately add in the rice and salt and stir to coat. Add the hot water and continue to stir until all the liquid has evaporated. Place on the lid and let the rice steam for 10 minutes on low heat.
To make the salad, toss the onions, apples, lemon balsamic, and salt in a bowl. Add more balsamic or salt to taste.
To make the Tandoori spice, put all ingredients in a large jar and shake well to combine.

Tandoori Oven Chicken