India

  • 1 chicken (3 lbs), 8-cut

  • 4 lemons, separated (2 juiced; 2 sliced into rounds)

  • 1 recipe Tandoori marinade

  • 4 Tbsp ghee

  • 6 onions, sliced, separated into rings

  • 2 cloves garlic, minced

  • 1 Tbsp fresh ginger, grated

  • 1 tsp cumin seeds, roasted and ground

  • ½ tsp cardamom, ground

  • 1 tsp cayenne pepper

  • 1 Tbsp paprika

  • ⅓ cup yogurt

  • 2 cucumbers, peeled, de-seeded, and grated 

  • 2 tomatoes, julienne

  • 1 chili pepper, julienne

  • 1 ½ cup yogurt

  • ½ cup sour cream

  • ½ tsp cumin seeds, roasted

  • Salt to taste

  • 2 Tbsp cilantro, chopped

  • 4 Tbsp ghee

  • 1 onions, finely diced

  • 2 cloves garlic, minced

  • 2 Tbsp fresh ginger, minced

  • 1 tsp turmeric

  • 1 tsp cumin seeds

  • 2 chili peppers

  • 1 cup Moong Dal

  • 6 cups water or stock

  • 1 cup tomatoes, peeled, seeded, and diced

  • ¼ cup cilantro, chopped

  • ½ cup parsley, chopped

  • Salt to taste

I was not present for the recipes.

Tandori Chicken & Cucumber Raita

  1. Remove skin from chicken segments. Prick each piece of chicken several times with a fork and make ½-inch deep diagonal slashes through the thicker parts of the chicken segments.

  2. Thoroughly rub each piece of chicken with lemon juice. Do not forget to rub some lemon juice into each of the slashes. Marinate 10 min in lemon juice before placing in Tandoori marinade.

  3. Marinate in Tandoori for 20 minutes. Meanwhile, preheat the oven to 500 F.

  4. Remove chicken from marinade and pat dry, wiping off excess marinade.

  5. Arrange chicken on a wire rack above a sheet pan. Brush each piece with clarified butter.

  6. Bake 20-25 minutes until chicken is done.

  7. When chicken is done, remove from oven and arrange on a platter or individual serving plates. Garnish with onion and lemon slices. 

  8. Combine all vegetables and refrigerate until time of service.

  9. Combine yogurt, sour cream, cumin seeds, and salt. Refrigerate until time of service.

  10. When ready to serve, combine seasoned yogurt mixture with prepared vegetables.

  11. Garnish with chopped cilantro and serve with Tandoori Chicken

Yellow Dal & Tomatoes & Herbs

  1. In a heavy-bottom pot, briefly saute onions on ghee until translucent.

  2. Add garlic, ginger, turmeric, cumin seeds, and chili peppers. Cook briefly.

  3. Add Moong Dal and liquid. Bring to a boil, lower the heat and simmer until dal is tender and liquid is absorbed. About 20 minutes.

  4. Fold in tomatoes, cilantro, parsley, and salt.

  5. Serve immediately, with naan bread (optional)

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