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Let the festival season begin
Published: 8/26/2011 4:47 PM
Last Modified: 8/26/2011 4:47 PM


Tandoori Chicken and naan at The Taj Flavor at the Promenade Mall on May 5, 2011.TOM GILBERT/Tulsa World

At India Fest 2011 this weekend, there will be a booth where foodies can get recipes and advice on Indian cooking.

If you are interested in attending, the festival runs from 11 a.m. until 5 p.m. Saturday at The Pavilion at Expo Square, 4145 E. 21st St.

Indian food is one of my favorites, but it is also difficult to reproduce at home.

Here is a pretty simple recipe for a popular Indian dish and it is grilled so it does not heat up your kitchen.

Tip to the wise: The chicken marinated with yogurt has a tendency to be messy. Try covering the grill with tin foil and cutting slats in the foil to reduce the mess.

Grilled Tandoori Chicken

chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
3 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
2 large garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons cooking oil

1. Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

2. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.

3. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Serve with Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita.

Adapted from Food & Wine magazine





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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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