Chef Justin Clark of City Market shares the recipe for his Indian spice blend, and tandoori chicken.
See more at www.thecitymarket.org.
Masala Indian Spice Blend:
1T Ginger powder
1/2T ground cloves
1T Garlic powder
½ tsp nutmeg
1 ½ tsp cinnamon
½ tsp cumin
¼ tsp coriander
1 tsp cardamom
2T paprika
Mix and store in dry place.
Tandoori Chicken
2 lb chicken breast
½ C chopped sweet onion
juice from ½ of a lemon
2 cloves of minced garlic
2 Tbsp olive oil
3Tbsp Indian spice ( above)
½ tsp salt
½ C plain 2% greek yogurt
fresh cilantro for garnish
8 skewers.
1. Mix yogurt and spices in a bowl
2. Add chicken and let marinade for at least 4hrs or overnight in the refrigerator.
3. Add chicken to skewers. Preheat your grill or oven to 400. Cook until internal temperature reaches 165 garnish with cilantro and serve.
