In case you haven’t noticed, I really enjoy learning about all the foods of the world. Whenever anyone asks me what my favorite thing to cook is, my answer is always, “something new”! There is just something wonderful about learning about other cultures and their foods. There are so many different cuisines in this beautiful world which all have delicious foods that bring people together.

But one cuisine, Indian cuisine, used to intimidate me. I knew what good Indian dishes should taste like but didn’t have a resource to learn about them, including the number of strong flavors balanced together, in addition to new methods and techniques. One day I just stopped worrying about being intimidated by it. So, I bought a ton of spices, read several books and articles, and watched a million videos. Then I made so many mistakes, but I learned from them all. Eventually I began to understand the flavor combinations, and with additional research, more of the science. The first dish I really did well on was butter chicken. My wife tasted it and immediately made sure I wrote down the recipe exactly how I made it. This is now a staple dish in our home.

Eventually I worked my way through all the familiar dishes you can order at Indian restaurants. By this time my confidence in using ingredients appropriately was building. I began researching other dishes I couldn’t find in most restaurants near me. This was fun and exciting, and really recharged and pushed my passion for food to a new place.

I began to see other cuisines differently again. Whenever I used spices in other cuisines the amounts changed. It all just made more sense now, and I kicked myself for waiting so long to start learning about this wonderful cuisine. But, like all the cuisines, I will always be learning, and that is just part of the fun.

I was thinking it is almost summer, it’s grilling season and Tandoori Chicken is one of my favorites. Once you have all the ingredients comes together quickly. Tandoori Chicken is currently two of my sons’ favorite dish to make themselves. They are both weightlifters and this is a tasty and desirable meal as it’s high in protein and lower in fat and sugar. Traditionally, a Tandoor oven would be used. These large urn shaped ovens get to 900 degrees or higher and impart a deliciously smoky flavor while cooking quickly. These ovens have been around since 2,000-3,000 BC. Though I really want a tandoor oven, I have found that a hot charcoal grill is a wonderful substitution. I’m a charcoal guy but any grill would be great, even slow-smoked at a lower temperature would be amazing.

Tandoori Chicken

Marinade

• 1 whole chicken, spatchcocked (remove backbone)
• ½ cup yogurt
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon garam masala
• ½ teaspoon ground coriander seed
• 1 teaspoon dried fenugreek leaves
• 1/8 teaspoon ground green cardamom
• 1/8 teaspoon ground cloves
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

1. Combine everything in the marinade and massage into chicken. Marinade at least 30 minutes, preferably overnight.
2. For a simpler but tasty version, only use yogurt, kashmiri, garam masala, ginger, garlic, salt, and pepper in the marinade.
3. Grill chicken, preferably over charcoal, or in a smoker.

Garnish

• 2 red onions sliced thin
• 1 tablespoon ghee
• 1 teaspoon ginger garlic paste
• ½ teaspoon garam masala
• Lemon slices

1. Add onions and ghee to pan on medium/high heat. Stir frequently until caramelized.
2. Add ginger garlic paste and garam masala. Cook for 30 seconds.
3. Reserve as garnish along with fresh lemon slices.
4. Plate a portion of rice, add cooked chicken, top with caramelized onion, lemon slices, and garlic naan. 

Quick Garlic Naan

• 1 package of naan bread
• 1 stick of melted butter
• 1/4 cup minced garlic
• 1/4 cup chopped cilantro

1. Generously brush naan, both sides, with melted butter and smear on minced garlic.
2. Broil, or better, grill, to golden brown on both sides.
3. Sprinkle generously with chopped cilantro

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.