Fake Tandoori Chicken

Name: Fake Tandoori Chicken
Prep time: 9 h 35 min
Cook time: 9 h 35 min
Total time: 9 h 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp peeled, finely chopped fresh ginger (from about 1 [3-inch] piece); 2 teaspoons garam masala; 1 medium garlic clove, coarsely chopped; 1 Tbsp kosher salt; 2 Tbsps freshly squeezed lime juice (from about 1 medium lime); 177 milliliters dice yellow onion; 1 Tbsp paprika; 591 milliliters plain whole-milk yogurt; 1 red Fresno chile or Thai chile, stemmed and coarsely chopped; 2 kilograms whole chicken

The recipe Fake Tandoori Chicken could satisfy your Indian craving in approximately 9 hours and 35 minutes. For $2.58 per serving, you get a main course that serves 4. One portion of this dish contains about 50g of protein, 34g of fat, and a total of 580 calories. If you have thai chile, garam masala, chicken, and a few other ingredients on hand, you can make it. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Place all of the ingredients except the chicken in a food processor fitted with a blade attachment. Process until almost completely smooth, about 10 seconds.

Ingredients you will need

Whole Chicken

Equipment you will use

Food Processor

Pour the marinade into a large resealable bag.

Ingredients you will need

Marinade

Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until it’s well coated.

Ingredients you will need

Marinade

Whole Chicken

Place in the refrigerator in a baking dish and marinate at least 8 hours and up to 24 hours, turning the chicken at least once if possible.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Heat the oven to 400°F and arrange a rack in the middle.

Equipment you will use

Oven

Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.Line a rimmed baking sheet with aluminum foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade.

Ingredients you will need

Marinade

Whole Chicken

Place the chicken on the baking sheet.Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 1 hour. (If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.)

Ingredients you will need

Meat

Bone

Equipment you will use

Aluminum Foil

Baking Sheet

Kitchen Thermometer

Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

1Tbsp

peeled, finely chopped fresh ginger (from about 1 [3-inch] piece)2teaspoons

garam masala 1medium

garlic clove, coarsely chopped 1Tbsp

kosher salt 2Tbsps

freshly squeezed lime juice (from about 1 medium lime)177milliliters

dice yellow onion 1Tbsp

paprika 591milliliters

plain whole-milk yogurt 1

red Fresno chile or Thai chile, stemmed and coarsely chopped 2kilograms

whole chicken

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Weingut Hirsch Heiligenstein Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 32 dollars per bottle.