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Tandoori Chicken II

Reviewed: Jan. 2, 2010
Surprisingly like that in restaurants (without the neon-red color), plus no dairy for lactose-issues DH. However, type of curry is key - for instance McCormick makes both "curry powder" and "RED curry powder" (latter is "gourmet collection blend"), just plain curry powder would be disappointing compared to restaurants. 5 stars also for being ridiculously easy. Used all the spices, only 2 chicken breasts, and lime juice (squeeze bottle) instead of water. From previous reviews I anticipated a fine line between dry outside and raw center, so I cut chicken into 1-inch cubes (about 12 cubes per breast) and stuck on mini-skewers, no marinating time other than stirring cut chicken with other ingredients, grilled 4-5 minutes each side (turning once) on indoor Jenn-Air grill, "Hi" setting, basted second side with more lime juice. With good-quality rice made in rice cooker (vs. cheap "fluffy" stove-top rice), whole thing was surprisingly not dry. I could see adding fresh mushrooms, onions and maybe cut kielbasa to skewers. Hotness scale with full 1/2 tsp red pepper on only 2 chicken breasts: - my 80-yr-old mom/small children would scream - bordering too hot for me - bordering too mild for firemouth DH Something akin to "hot" chinese food/"mild to medium" thai. Thanks for great recipe when unexpected snow storm caught me with empty pantry!
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