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Ann Wilder's Tandoori Chicken

Tandoori Paste or Marinade for 1 Pound of Chicken

2 tablespoons of Vanns Tandoori Blend
2 tablespoons of plain yogurt
1 teaspoon of lemon juice

Mix the above into a paste. Place the chicken and paste in a zip lock bag and shake well, or spread over the chicken in container that can be covered. Let marinate in the refrigerator for a couple of hours. Grill over medium high heat. Chicken pieces with the bone in should be cooked for at least 30 minutes. If you are using boneless breasts, grill for 5 minutes on one side, then turn for 5 minutes; thin breasts should now be done; give thick breasts a turn and another 5 minutes. If using the oven, cook chicken pieces with the bone in for 50 minutes at 350°.

The chicken goes well with brown rice cooked in chicken stock. Use a pressure cooker to cook the rice quickly. Put 1 cup of brown rice and 1 and 1/2 cups of water or chicken stock in the pressure cooker. Bring to a boil. Cover. When the pressure reaches the first ring, turn to low and let cook for 20 minutes. Remove from heat and let it cool down.

Serve the chicken and rice with yogurt.

Ann Wilder's Tandoori Mince
A Favorite in Ann's Home

1 pound ground beef
1 tablespoon Vanns Tandoori Blend
1 minced onion
1/2 cup water
1/2 large ripe tomate, chopped
1/2 cup green peas
1/2 cup sour cream
1 teaspoon lemon juice

Saute the minced onion in olive oil, then add the tablespoon of Vanns Tandoori Blend and mix well. Stir in the 1 pound of ground beef and brown. Add water, tomatoes, and peas and cook until thickened. Blend in sour cream and lemon juice. Serve with brown rice and yogurt. For a more elegant dish, use cubes of steak in place of the ground beef.

Once you get used to the Tandoori Blend, you will make your own dishes using it.

Check Out our discussion on Tandoori Spice.