Tandori Chicken

My brother John married an Australian girl and moved to Melbourne. We have had many culinary conversations! It is always such a pleasure cooking with friends and family in all parts of the world! I really get the gift of learning so much about so many cultures through food. My Aussie family has taught me the best ways to prepare lamb, stews and anything curry. I have a really great recipe for Kangaroo, but I just can’t go there. . My sister-in-law Kerry grew up on the Indian influenced tandori chicken. The blend of citris, spices and yogurt is spectacular. A traditional tandori chicken is baked in a tandoor oven, but since most of us don’t have one a regular oven is fine! Serve with a cucumber salad and tabboule and you have an amazing and easy meal and get to explore a new place in the food world.

6 boneless, skinless chicken breasts
1 onion, coarsely chopped
2 inches ginger, chopped
4 cloves garlic
Juice of one lemon
1-teaspoon paprika
1-teaspoon cumin
1-teaspoon coriander
1-teaspoon chili powder
1/4-teaspoon nutmeg
Salt and pepper to taste
1-cup plain yogurt

In a food processor finely chop the onion, ginger and garlic. Add yogurt and the rest of the seasoning. Pulse until blended. Make 3 diagonal cuts across the top of the chicken. In a rectangular Tupperware with a lid mix the sauce with the chicken. Marinate in the refrigerator overnight shaking occasionally. Heat the grill or stovetop grill. Remove chicken from Tupperware and toss leftover marinade. Place chicken on grill and cook for about 8 minutes per side.

Tabboule



3/4-cup fine bulgur (such as Near East brand, available at many supermarkets)
1 red onion finely chopped
1-teaspoon salt
1/2-teaspoon allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
3 scallion, thinly sliced
1/4-cup fresh lemon juice
1/4-cup olive oil
1 cucumber, finely chopped
1 large tomato, finely chopped

Rinse the bulgur and then cover with cold water and let soak for one hour.
While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in a sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber and tomato. Toss well and serve.