TANDOORI CHICKEN IN A CLAY POT ENJOY DAN:

TANDOORI CHICKEN COOKED IN A CLAY COOKING POT by CHEF DAN:
Serves 4 (Flameware cooking pot by Robbie@CookonClay.com)

INGREDIENTS: (Tandoori means a very hot oven)

2 pounds chicken tenderloins, skinless, boneless
1/2-cup buttermilk or yogurt
3 teaspoon vinegar
3 teaspoons lemon juice
2 tablespoons olive oil
1/4-cup tandoori spice mix (recipe to follow)

TANDOORI SPICE MIX: (MAKES 1 CUP)
2 teaspoons coriander seeds
1 teaspoon kalonji seeds
1 teaspoon Fenugreek seeds
1/2-teaspoon fennel seeds
1/2-teaspoon whole black peppercorn
1-1/2- teaspoons cumin
1 teaspoon paprika powder
1 teaspoon red chili powder
1 teaspoon hot green chili powder
1 teaspoons garlic powder
2 teaspoons Garam Masala powder

DIRECTIONS: (PRE-HEAT OVEN TO 475 DEGREES)
1. In a dry fry pan over low heat, roast the seed, and peppercorn, stirring constantly.
2. Once seed turn brown and you get the aroma of the spices, take off heat.
3. Let cool and grind the seeds and powders in a coffee grinder until smooth.
4. Store in air tight container for up to 2 months.

CHICKEN DIRECTIONS:
1. Prick chicken breasts a few times with a fork, helps absorb flavor.
2. In a blender add 1/4-cup Tandoori spice, buttermilk, lemon juice, 1 tablespoon olive oil, a little salt and blitz for a couple seconds.
3. Add the Tandoori mix, and pour over the chicken and marinate overnight in the refrigerator.
4. Bake in pre-heated oven for 20-25 minutes.
5. Serve with lemon slices and NAAN bread.
ENJOY DAN: BON-APPETITE!!