Tandoori Chicken Ingredients

5lbs Tandoori Chicken, skinned and washed.

A tablespoon of ground Garlic and Ginger paste (you can get a bottle of the two combined at any Indian grocery store...I have seen some at Jewel, too...thank God for Globalization!)

1/4 of a packet of Shan Tandoor Chicken Masala (I could list every spice involved, but this is just sooo much easier...also available at your favorite local Indian store...another brand should be fine...I just like Shan)

Salt to Taste

2 tablespoons of Yogurt (I like Dannon...you can also replace

yogurt with Vinegar)

1 Teaspoon of Ground Turmeric powder (careful with spillage, the yellow color is awful hard to wash off clothing and hands...wouldn't suggest long nails with this one!)

1 Teaspoon of Ground Red Chili powder (or more, if you like it hot and spicy!)

Olive Oil...maybe three tablespoons...I don't like my Chicken cajun style.

Cooking Directions

Remove as much excess fat from the chicken as you possibly can...then wash and drain water.

Make a shallow cut in the chicken pieces, so spices will marinate well.

Add all ingredients and mix (you do have to get your hands dirty...hence the long nail advisory)

Then place in a baking pac and place in an oven at 350 degrees.

It'll take about 45 minutes for the chicken to get done on both sides.

Be sure to turn over at LEAST once.

When done, they'll look golden brown and the olive oil will have separated from the spices.

Vegetables (pick your own serving size, depending on number of people)

Green beans (packaged ones are usually cut, cleaned and washed...look for in salad section)

Mushrooms

Cherry Tomatoes (they're so cute and yummy!)

Red Russet potatoes

1 Tablespoon Olive Oil

3-4 tablespoons of Lemon juice

Mrs Dash Garlic and Herb spices

Salt to taste

Cooking Directions

In a sauteeing pan, add the Olive Oil and the Lemon Juice at a medium heat.

Add the vegetables, salt and Mrs Dash and let sautee for at least 10 minutes.

The green beans will still be crunchy, but the mushrooms and tomatoes will start to soften...this is how I like mine.

Quarter the Red Russett Potatoes...I like the skin on, so I wash them really well. Boil them with a little salt to taste and serve with the veggies and the chicken!

Enjoy your East/West fusion style meal!