INDIAN TANDOORI CHICKEN ENJOY DAN:

           INDIAN TANDOORI CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

5 cloves

2 dried guajillo chilies

2 green cardamom, husked discarded, seeds retained

1 teaspoon EACH coriander seeds and panch phoran seeds

1/2-teaspoon EACH fennel seeds and fenugreek seeds

1 cup plain yogurt

1/4-cup vegetable oil

2 tablespoons lime juice

1/4-teaspoon EACH ground cinnamon, smoked paprika, and turmeric

Dash of cayenne pepper and sea salt

8 garlic cloves

Thumb-size fresh ginger

2 pounds chicken, cut into pieces

1 teaspoon honey

Sea salt and freshly ground black pepper

Limes for garnish

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Toast the cloves. Whole chilies, cardamom seeds, coriander seeds, panch phoran seeds, fennel seeds, and fenugreek seeds in a dry skillet until the seeds start popping about 2-3 minutes shaking the pan.

2.   Transfer to a spice grinder and grind into a fine powder.

3.   In a bowl whisk together the spice mixture, yogurt, oil, lime juice, ground cinnamon, paprika turmeric, cayenne pepper, garlic and ginger.

4.   Stir to combine it should small amazing.

5.   Reserve 1/3-cup of marinates and set aside.

6.   Add the chicken pieces to the marina and marinate overnight.

7.   Linea baking sheet with foil and turn your broiler on.

8.   Place chicken pieces on the baking sheet making sure the each piece is coated with the marinate.

9.   Broil for 5 minutes or until blackened.

10.                Then place in pre-heated oven until internal temperature reaches 160F degrees.

11.                Add reserved marinate to a sauce-pan along with 1/2-cup water and honey, bring to gentle boil, whisking al the time.

12.                Remove from heat and pour into a serving bowl.

13.                Serve chicken with fresh lines and frizzle with heated marinate.

ENJOY DAN:                                                               BON-APPETITE!!