Rasoee, a new Indian restaurant franchise with five locations in Vancouver, offers a modern take on traditional Indian food, including this recipe for marinated chicken. The newest location is at 1680 Robson. Rasoee.ca.
Rasoee Inspired Chicken Tandoori
4 lbs chicken pieces, patted dry with paper towel {bone-in and skinless works best.}
1 cup plain pro-biotic yogurt
2 tbsp tomato paste
1 tbsp smoked paprika
1 tbsp ginger, freshly grated
1 garlic clove, finely sliced
tbsp hot chili paste (sambal; optional)
tbsp chili powder
tbsp ground coriander
tbsp ground cumin
tbsp sea salt
tbsps Garam Masala
4 strands saffron
2 tbsp canola oil
Using a small paring knife, cut 3 or 4 small incisions (not too deep!) into each piece of chicken. Combine all other ingredients together in a large bowl to prepare your marinade for the chicken. Ensure it is well mixed. Add chicken to marinade in bowl, and ensure each piece is well coated. Massage the marinade into the incisions in the pieces to ensure maximum flavour infusion. Cover bowl with plastic wrap and place in refrigerator overnight (up to 24 hours). Remove chicken pieces from bowl.
For best results, grill on the barbeque. Broiling in the oven can also work in a pinch. Cooking times range depending on the weight and type of chicken selected. Always ensure your chicken is cooked right through our recommended temperature is 165F or 74C.
Enjoy with a fresh, hearty salad and basmati rice!
