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Authentic tandoori chicken

Authentic tandoori chicken

Authentic tandoori chicken
Authentic tandoori chicken

Tandoori chicken is my favorite Indian food. Tandoori Chicken is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which commonly gets up to almost 500-degree F in temperature. Western chefs have had to modify the cooking method, either grilling or roasting the chicken. This recipe roasts the chicken in the oven and achieves fabulous results.

The secret to making juicy, tender and bursting Tandoori chicken are Greek yogurt and Garam Masala. The yogurt makes the chicken tender and moist while the Garam Masala gives the iconic aroma and flavors. Bake the marinated chicken in the oven at high heat (400 degrees F). The heat will seal in juice inside the chicken.

The long list of spices garlic, onion, ginger, paprika, turmeric, garam masala, cayenne pepper and juiced lemon in our tandoori chicken marinade, don’t feel intimidated! They are simply spices, no more difficult to utilize than any other common spice on your spice rack. The more Indian food you cook, the more familiar these will become to you.

The original Tandoori Chicken is usually quite spicy. Kashmiri chile powder is used to give it heat as well as give it it’s reddish hue. In my version, I used food coloring to create color, although paprika and turmeric create nice coloring as well.

  • 2 pounds chicken legs no skin (8 legs)
  • 2 cups greek yogurt
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 1 lemon juiced

Clean the chicken

Add the rest of the ingredients to the chicken and mix well (I use a zipper bag and just sort of squish it all around).

Let marinade in the refrigerator for at LEAST 8 hours, preferably 24 hours.

Remove the majority of the marinade before cooking the chicken.

Preheat the oven to 400 degrees and cook on a sheet pan for 25-30 minutes.

Authentic tandoori chicken
Authentic tandoori chicken

Serve warm

Note:

  • If you don’t have an oven, preheat grill to get a surface temp of about 450. For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Clean and oil. Let rest at room temperature until grill is ready.
  • Place chicken legs on the grill. Arrange the chicken pieces skin side up over the cooler part of the grill.  You will want the meaty end towards your heat source to cook them through. Close the lid and smoke the chicken for 45 minutes. Turn the chicken every 10 -15 mins
  • Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.
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Dried Apricot and Lamb Sosaties

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Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.

The Sosaties is spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, ground allspice, paprika, red wine vinegar and apricot jam and apricot elevates the taste of the Sosaties. The recipe looks a bit fiddly but let me assure you it is well worth the Trouble.  If you can’t face the idea of cutting up your own leg of lamb, I’m sure a butcher can be persuaded to sell you lamb already chopped into goulash-sized chunks. 

The longer you marinade, the better – in fact, in a vintage South African recipe book of mine the recipe calls for days of marinading!  The end product is deliciously tender and addictively sweet yet spicy, and the apricots call to mind some sort of lamb Tagine on a stick. 

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

Dried Apricot and Lamb Sosaties

  • 4 lbs of lamb 
  • 12 -16 dried apricots, good quality
  • 1 onion, peeled and each onion cut crosswise into 3-4
  • 12 -16 wooden skewers
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1/2 cup apricot jam

Combine the jam, vinegar,  curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar and paprika . 

Dried Apricot and Lamb Sosaties
I get m lamb from whole foods and it tastes much better. The apricot can be found at shop-rite or Walmart
Dried Apricot and Lamb Sosaties
The rice vinegar is made by fermenting the sugars from rice into alcohol such as wine, then further fermenting the wine into acetic acid.
Dried Apricot and Lamb Sosaties

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Dried Apricot and Lamb Sosaties
Dried apricots are of course way easier to store, as long as you don’t keep it under too much light, but fresh apricots need to be consumed quickly as the skin might get wrinkled, and the fruit will begin to lose its efficacy.
Dried Apricot and Lamb Sosaties

Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer. 

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Dried Apricot and Lamb Sosaties

Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.

Course Barbecue
Cuisine African
Keyword Apricot, Lamb
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 people

Ingredients

  • 4 lbs of lamb
  • 12 -16 dried apricots good quality
  • 1 onion peeled and each onion cut crosswise into 3-4
  • 12 -16 wooden skewers
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1/2 cup apricot jam

Instructions

  1. Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.

  2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

  3. In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

  4. Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.

  5. Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Recipe Video

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Suya and Fried Yam

Suya (Grilled Lamb)

  • 4 Slices Lamb Leg Center 
  • ¼ cup powdered peanuts
  • 1/2 -1 tablespoon cayenne
  • 1 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 1/2 – 1 tablespoon cayenne pepper (optional)
  • 1 tablespoon chicken Bouillon
  • Salt

Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan

In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside

Rub the Lamb with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place the Lamb on cookie sheet , then place on the roasting pan or baking sheet.

Bake on for about 12-15 minutes.

Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

Serve warm

Fried Yam (Koliko)

  • yam (as much as you can eat)
  • Vegetable Oil
  • Salt to taste

Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips. Wash the yam chips and place in a bowl.

Add a little salt and toss the contents to distribute the salt. Set aside for 20 mins

Fry the yam at 350F

When the oil is heated, add a few yam chips, leaving enough room for flipping the chips.

Stir the chips till they have turned golden.

Remove the chips and place in the paper towels to absorb the oil.

For the sauce: I cooked habanero, smoked fish, shrimp, onion and salt for 5 mins on high heat.

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Shrimp beef kebab

Shrimp beef kebab

Beef and shrimp kebab is one of my favorite recipes. Beef and shrimp kebab is heaven is on the stick. I usually marinate my meat overnight to let all the spices penetrate the beef and the shrimp and every bite is tastier, juicier than the previous one. The longer the meat marinates, the better it tastes.

Shrimps are my favorite types of shellfish because they are nutritious and provide high amounts of certain nutrients, such as iodine despite high cholesterol content. It is fairly low in calories and provides a high amount of protein in addition of antioxidants and omega-3 fatty acids.

Beef is a great source of protein which may contribute to the maintenance and growth of muscle mass. I prefer grass-fed Beef because it is healthy nutrients than grain-fed Beef. Meat is an excellent source of iron, various vitamins and minerals.

Kebab are cubes of marinated steak are skewered with fish, shrimp, beef, mushrooms, tomatoes, green peppers and onions, pineapple, and then grilled. I used a metallic skewer, but if you decide to use a wooden skewer soak in water for at least 2 hours.

Beef and shrimp Kebabs are the perfect dinner for any spring and summer meal, especially when they are marinated for hours! These kebabs are yummy!

1 cup teriyaki sauce

1 tablespoon lemon juice

6 garlic cloves, minced

1 teaspoon paprika

1 tablespoon oil

1/4 teaspoon Worcestershire sauce

1 pound beef top sirloin steak, cut into 1-inch cubes

1 pound uncooked large shrimp, peeled and deveined

2 medium onions, halved and quartered

1 pint cherry tomatoes

1 zucchini 

2 large yellow peppers, cut into 1-inch pieces

In a large bowl, combine the first 8 ingredients. Mix a large resealable plastic bag and refrigerate for 8 hours or overnight, turning occasionally. 

Cover and refrigerate remaining marinade.

On metal or soaked wooden skewers, alternately thread the beef, shrimp, green peppers, onions, zucchini and tomatoes; set aside. 

Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. 

Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

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Egyptian kofta

Lamb kofta skewers (Egyptian kofta)

500g lamb

1 onion, diced

¼ teaspoon dried chilli flakes

2 tablespoon chopped fresh mint

2 tablespoon chopped fresh flat-leaf parsley

1 teaspoon paprika

5 garlic clove, crushed

1 teaspoon ground ginger

1 teaspoon ground cumin

½ teaspoon ground coriander

In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.

Use a food processor to ground the mixture of meat.

Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.

Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.

Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides. I served mine with (1/4 cup greek yogurt, 1 tablespoon garlic, 1 tablespoon garlic and salt, and some naan bread)

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Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced

 

Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and  sear the meat. 

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan 

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together. 

Drizzle with the dressing

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Recipe of braised Chimichurri Red snapper

Braised Chimichurri Red snapper

This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.

2 red snappers

½ cup finely chopped

2 tablespoons finely chopped fresh oregano

4 garlic cloves, crushed

½ cup finely diced

1 small red chili pepper 

1 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup of oil 

Salt and pepper to taste

 

Marinate the red snapper and refrigerate and is best if used within 24-48 hours.

  

Prepare the grill (medium-high heat).

Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)

or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.

Serve hot

Tips:
It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.

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Suya (Grilled Liver kebab)

Suya (Grilled Liver kebab)

1 kg Beef liver

¼ cup powdered peanuts

1/2 -1 tablespoon cayenne

1 1/2 teaspoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white pepper

1/2 – 1 tablespoon cayenne pepper optional

1 tablespoon chicken Bouillon

Salt

1/4 cup vegetable oil to drizzle on the meat

If you’re using wood skewer: Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.

Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan

In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside

Slice the liver into a diagonal medium thin shape,

Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat

Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.

Drizzle with oil and bake on for about 12-15 minutes.

Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

Serve warm

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Spicy Barbecue Ribs

Spicy Barbecue Ribs

 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)

10 garlic cloves

1 tablespoon ginger

1 bell pepper

3 habanero pepper

1/2 cup oil

2 tomatoes

1 cube

Salt to taste

Blend 10 garlic cloves, 1 tablespoon ginger, 1 bell pepper, 3 habanero pepper, 1/2 cup oil, 2 tomatoes and 1 cube

Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let sit in the refrigerator for 4 to 8 hours.

Set up the grill for indirect grilling.  Brush and oil the grill grate.

Arrange the ribs on the hot grate. Cover the grill and smoke cook the ribs for 1 hour. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the remaining sauce. 

Re-cover the grill and continue cooking the ribs until tender and almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs.

Serve hot

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Paprika-Yogurt Baked Chicken

Paprika-Yogurt Baked Chicken

1 chicken cut in pieces

3 Tbsp vegetable oil

1 teaspoon cayenne

1 Tbsp sweet paprika

1 cup plain yogurt 

4 Tbsp garlic

2 Tbsp ginger

1 teaspoon salt

Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. 

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.

Remove the chicken to a warm platter and serve