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TANDOORI CHICKEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 6 servings
10-12 Bone-in skinless chicken thighs
1 Cup (250 ml) Balkan style yogurt
2 Lemons, juiced
1 Tablespoon (15 ml) Ginger, freshly grated
1 Tablespoon (15 ml) Garlic
2 Teaspoons (10 ml) Ground coriander
2 Teaspoons (10 ml) Ground cumin
2 Teaspoons (10 ml) Garam masala
1 ½ Teaspoons (7 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Paprika
½ Teaspoon (2.5 ml) Cayenne
2 Tablespoons (30 ml) Honey
1. In a medium sized bowl, combine yogurt,
lemon juice, ginger, garlic, coriander,
cumin, garam masala, kosher salt, black
pepper, paprika, cayenne and honey.
2. Cut three diagonal slits on each thigh
cutting nearly to the bone. Pour the
marinade into a re-sealable plastic bag.
3. Place the chicken thighs into the bag and
coat with the marinade. Refrigerate at
least 2 hours or up to 12 hours.
4. Place the chicken onto the broil rack
inserted into the baking pan to catch
drippings.
5. Set the wire rack in the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the ROAST function.
TIKKA MASALA (BUTTER
CHICKEN)
2 Tablespoons Unsalted butter
2 inch piece of fresh ginger, peeled and
grated
2 Garlic cloves, minced
1 Onion, finely diced
2 Teaspoons (30 ml) Paprika
3 Tablespoons (45 ml) Ground cumin
Pinch Cayenne pepper (optional)
1 ½ Tablespoons (17 ml) Garam masala
1 Tablespoon (15 ml) Granulated sugar
2 Teaspoons (10 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
1 portion of Roasted Tomato Halves
(Page 55)
¾ Cup (180 ml) Heavy cream
¼ Cup (60 ml) Ground cashews (optional)
½ Cup (125 ml) Fresh cilantro, finely
chopped (optional)
10-12 Tandoori Chicken Thighs (Page 70)
bones removed
1. Make 1 portion of the Roasted Tomato
Halves (Page 55). When cool enough to
handle, remove the skin.
2. Place the flesh and juices into a blender
or food processor and process until
smooth. Use 3 ½ cups of the puree
tomatoes. Set aside.
3. In a large sauce pan on medium heat,
melt the butter. Add onions when the
butter becomes foamy, cooking the
onion until it takes on a golden colour.
4. Add garlic and ginger and continue to
cook for 1 minute stirring occasionally.
Add the spices: paprika, cumin, cayenne
pepper, and garam masala stirring for 30
seconds or until the spices begin darken.
6. Set the temperature to 375°F (192°C)
with convection turned on. Set the timer
for 35 minutes. Press the START/
CANCEL button to activate.
7. Roast the chicken for 35 minutes or until
a meat thermometer registers 170˚F
(76˚C) when inserted into the deepest
part of the chicken thigh.
Tandoori Chicken can be enjoyed on
its own with steamed basmati rice, or
use the Tandoori Chicken in the Tikka
Masala (Butter Chicken Sauce) recipe
(Page 71).
NOTE:
Citric acid, found in foods such a
orange, lemon and lime juice, may
damage the porcelain enamel finish
of the baking pan and broiling rack.
When cooking foods with high
citric acid content, we strongly
recommend lining the enamel
surfaces with foil or baking paper to
extend the life of these accessories.
5. Add tomato sauce, sugar, salt and
pepper and bring the sauce to a boil.
Turn the heat down to a low simmer and
continue cooking for 15 minutes. Add the
cream and ground cashews (optional)
and cook for an additional 5 minutes
stirring occasionally.
6. Cut Tandoori Chicken into large pieces
and put them into the sauce and cook
for 10 minutes occasionally stirring
gently.
Serve the Tikka Masala (Butter Chicken)
over fragrant steamed basmati rice
decorated with freshly chopped cilantro.
RECIPESRECIPES