"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tandori Chicken, by Richard Bailey, is from Dick's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 or 4 pounds chicken , breasts and thighs mixed 1 box Tandori seasoning and mix* 1 carton plain yogurt 1 medium onion, chopped Juice of 1 lemon 1 tsp. salt 1/2 tsp. garlic powder 1 package Basmati rice*
Cut up chicken parts with kitchen shears into 2-inch pieces. Rub chicken pieces with salt and lemon juice. Mix yogurt and garlic powder with Tandori mix according to package directions. Coat each piece of chicken well with tandori mix. On a large foil-lined baking sheet, cover with half the chopped onion sprinkled with remaining tandori sauce. Arrange chicken pieces on baking sheet and sprinkle with remaining chopped onion. Cover with heavy foil and bake for one hour at 400 degrees. Remove foil and bake for 15 minutes more. Serve with Basmati rice prepared according to package directions.
*Tandori mix and Basmati rice available in foreign foods section of super markets.
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