Chicken Tandoori - Thai Girl Style

Part of the population in Thailand is Muslim people…especially in Southern Thailand. In around where my high school is we have a lot of Muslim people who live there and when I was young one of my best friends was Muslim too. So that’s why make me used to Muslim food so much. Thai food also got an idea and combined from Muslim food somehow, you will notice that some of Thai dishes use curry powder exactly like those food.

One of my favorite one is “Chicken Tandoori”, it’s the first time for me to try to make Chicken Tandoori and it went pretty well…so make me impress and proud of myself.

The problem is before I made it we (actually it’s Steve’s job) have to look around all grocery stores here and see if they are going to have Tandoori powder for us or not? He tried to look around for 4-5 different places all together but none of them have it.

Finally we decided to make our own Tandoori powder.

Tandoori Powder (20 servings)

5 Tbsps ground coriander
7 Tbsps ground cumin
2 Tbsps smoked paprika
2 Tbsps turmeric
1 Tbsp chilli powder
1 Tbsp garam massalla
2 tsps ginger powder
4 tsps garlic powder

For this mixing powder I didn’t use it all at once because it’s going to be just me and Steve. After mixed all powder you can put it in the container, save for later when you’re hungry for Tandoori chicken again (it won’t go bad).

Tandoori Chicken Recipe

- 2 chicken thighs
- 5 cloves garlic, peeled
- 1 fresh ginger root, peeled
- 1 cup plain yogurt
- 1 medium-sized lime
- 1 tsp salt
- 1 Tbsp vegetable oil
- 2 Tbsps Tandoori powder (from above)
- 1 cucumber, peeled and sliced

1. Wash the chicken thighs, drain, prick holes in the chicken thighs, and put them in the mixing bowl.
2. Put the garlic and ginger root into the blender. Blend until they’re thoroughly fine.

3. Add Tandoori powder, plain yogurt, finely garlic and ginger. Squeeze the lime into the chickens bowl, add vegetable oil , and mix well by hand.

4. Wrap with clear plastic and marinate the mixture in the refrigerator at least 6 hours up to 24 hours (the longer is the better). For me I marinated them over night.

5. Next day when you’re ready for cook. Preheat the oven 450 F. Take the chickens out and place them on the baking rack. This step you will see we’re having the remaining juice, please don’t throw it away.

6. Roast the chicken for 30 to 35 minutes, turning and painting every 10-15 minutes with the juice. Cook chicken until no longer pink and juices run clear. This can be prepared by grill also and it will take almost the same time as roasting, just make sure that the juice from chicken run clear.

7. Serve with rice and cucumber.

Not too bad for my Indian dish first time in my life, at least no complaining from my customer (Steve)…hehehe Let me know about your try and see you next time na ka…

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