I know it’s St. Patrick’s Day but I made an Indian meal today. There are a number of tandoori paste recipes out there but I chose this one because I had all of the ingredients and didn’t have to make any substitutions. Since it’s too cold to barbecue in south-western Ontario, and I don’t have a BBQ anymore, I broiled the boneless, skinless chicken thighs (720 gm) on high for 13-15 min and then transferred the tray to a lower shelf and baked for another 10 min at 325 deg F, until the meat registered 160 deg F in the thickest parts.
You can use the paste to marinate fish, lamb, mushrooms or tofu according to what I read. I may chop up the leftover chicken and make some butter chicken. Or I may just eat it all as is.
Cooking is Fun ... Really!! 