This isn’t a red tandoori and can be an appetizer or main dish.
I have been wanting to make an Indian dish for a long time. After a recent visit to Chicago to visit our son, daughter-in-law and two sweet grandsons we cooked Peruvian one night, ribs another night, out for Korean, then our last night there we prepared a wonderful very scentiful Indian meal consisting of Garlic Naan, Spinach Dahl, Samosas with mango chutney and my daughter-in-law, Missy made some Indian Chicken Skewers and we enjoyed the meal with some Indian music playing in the background. We like to coordinate our music to our meal. We also found some Peruvian music to go with the Peruvian chicken thanks to Google Play.
I think I tasted my first tripe in Chicago, my first Korean BBQ, cheeks, first Harissa fish dish, and probably some foods I didn’t know what I was eating while visiting. So, when it comes to Indian food, I rely on Scott and Missy to show us the way. I have made naan and samosas before but the Spinach Dahl was a first for me.
I only had one day after returning from Chicago to prepare something for our bunco meeting and killing time at the airport waiting for a delayed plane was the perfect time to come up with a recipe. Tandoori chicken kept popping up in some of my searches and after looking at a lot of recipes, I put together my own. Didn’t want it red since I had read that restaurants usually use red dye #40 to make their’s red and I realized that all tandooris do not have to be that bright red color. Anything that artificial looking quickly becomes unappetizing to me because I know that the color doesn’t come from a natural ingredient.