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Punjab Red Tandoori Chicken

(post, Melissa Hamidi)

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It is a cold night in Boston, and while some people are anticipating tonight's Olympic events, we are excited to try our new recipe on an Indian classic.  We decided to roast chicken with apples and onion, adding Punjab Red Tandoori spice from Urban Accents.  When Spice and I share a meal without speaking to one another, it usually means the food is so good, and we are completely invested in eating, vs. talking about the day's events.  This was one of those nights.

We began by marinating 2 large chicken breasts that were tenderized in: 2 Tbsp. of Tandoori Spice, 8 0z. Greek Yogurt, 4 cloves minced garlic, the juice of 2 small lemons, 2 tsp. salt, and 2 tsp. of crushed red pepper for one hour in the refrigerator.  The marinade will be a beautiful crimson color, and the tenderized chicken will immediately begin soaking up the spicy flavors.  Next, lay the chicken in a clay roasting dish, and pour the remaining marinade over the top.  Layer sliced onions over the chicken, and into a 350 degree oven it goes for about 45 minutes.

Any time we have spicy food, I am looking for  a way to balance it out with something sweet.  I love roasting fruits and experiencing their natural sugars, so it seemed like the perfect side to our Tandoori chicken.  Layering slices of apple and onion, I sprinkled them with dried cranberries, nutmeg, and a splash of olive oil.  Let them roast for 45 minutes, and serve with the chicken.  Some people are afraid to let their food "marry" on a plate, but when it comes to this dish, I highly encourage it.  Spice and I shared some naan, and looked at each other with panic when we had run out of sauce in our dishes.  Another sign of success!

We hope you'll enjoy these warm and spicy flavors as much as we do.  And yes, we will be watching the Olympics at some point in the evening.  Unless I have an idea for dessert.......stay tuned.
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Ishteh Koob!
Sugar + Spice