Recipe Review: Tandoori Chix from Sorted Food

Similar recipe located here.

This is actually from one of the Sorted cookbooks (CBA2C2), and it’s slightly different than the recipe that’s available on their site. The major difference is that the recipe in the cookbook uses skewers to cook the chicken under the broiler for about 20ish minutes until they’re cooked through.

Ingredients: 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground tumeric, 1 tbsp chili flakes, 3 cloves garlic, 10 g ginger, 1 tsp tomato puree, 50 g greek yogurt, 2 drops red food gel, 8 chicken thighs (boneless/skinless).

Method: Preheat the broiler. If using wooden skewers, soak in water for at least thirty minutes. Mix all ingredients together and add chicken, let marinate for at least 30 minutes (preferably overnight). Once marinated, thread onto skewers and cook under broiler for 8-10 minutes on each side, until chicken is charred and done. Serve with naan.

What We Changed: We used our own already-made naan dough instead of doing the dough that they had in the cookbook (which is fine). I made a ton a few months ago and we keep it in the freezer. Super easy to unfreeze and have ready for dinner!

We doubled the marinade recipe because we used two chicken breasts instead of 8 chicken thighs (using what we’ve got in the freezer!), and the original marinade didn’t look like quite enough. Steven chopped the chicken into skewer-sized pieces and threaded them onto the skewers (we had 8 skewers total, and ate 2 of them apiece).

We left out the coriander because Steven’s got that soap gene. I don’t know if it would have made a difference.

We served the skewers with the naan and over rice. It was super spicy!

What We Would Change: I think we’d chop everything up the night before and let it marinate overnight. The flavor was incredible in the hour that we did let it sit, but I’d love to see what it would do if we let it marinate longer. Steven also wants to get some metal skewers (we have bamboo ones) so that we don’t have to remember to pre-soak the skewers.

I want to put something else in the rice next time, too. It was pretty good, but maybe I’ll make the lemon basmati rice that they serve at Taziki’s to go with it. That seems like it’d be a great contribution.

Does it Reheat?: I’m happy to say that yes, it does! I took some to work the next day and it was absolutely perfect. The rice was a little too sticky, and I wish I’d had a little more yogurt to put on top of it, but it all turned out great. Definitely a recipe to make again.

Final Thoughts: I love finding easy recipes. Steven and I actually made this for lunch on one of my work-from-home days, if that gives you an idea of how quick and easy this recipe is. It required very little effort aside from mixing and marinating, and the end result was far better (and spicier!) than I expected.

This is another easy 5/5 star recipe, and it’s been put into our rotation. We’ve been buying small things of yogurt (since neither of us eat yogurt) so that we can easily grab and use just one tub of it per recipe instead of remembering to use up the giant tub that we’ve got sitting in the back of the fridge.

We’ve been on a real Indian kick lately, and this is just another recipe to add to our stack! Do you have a favorite Indian recipe? Let me know in the comments!

And as always, keep reading.

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