I used Whole Soy & Co.'s Plain organic soy yogurt, which is kosher, pareve, vegan, casein, whey and gluten free, and has no cholesterol. Amazing, huh? How do they make something that has nothing? (How very Zen.) The texture did seem a little non-yogurty, but once I transferred it to a mixing bowl and began adding the other ingredients, it started looking and smelling like a potentially delicious and exotic dish.
1/3 cup soy yogurt
2-3 tbs tandoori spice mix * (more or less to taste)
1-2 cloves garlic, finely minced
1/4 tsp fresh ginger, peeled and finely minced
1 1/2 lbs chicken cutlets, thinly cut
Combine soy yogurt and spices and dip cutlets in mixture, making sure to cover all surfaces of the chicken. Place chicken in zip-loc bags or a plastic container and pour any remaining marinade over the chicken. Seal and refrigerate for 2-3 hours, turning the bag or plasticware several times to insure that chicken is fully covered with marinade.
Cooking options: I used a non-stick grill pan and grilled the cutlets until slightly browned. Cutlets can be broiled or baked at 400 degrees 20 minutes. And if you have access to a charcoal or gas grill, go for it!
Serve with basmati or jasmine rice. Garnish with a thin slice of lemon or orange.
*Tandoori spice - I used Fairway's Tandoori, which has an OU seal. The label reads salt, coriander, paprika, garlic, cayenne and other spices. While it was tasty, I found it very Americanized. Here's a more traditional Tandoori spice recipe:
1 tablespoon lemon juice
1 tablespoon red chilli powder (adjust according to preference)
1 tablespoon coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin powder
½ tablespoon mustard
½ tablespoon garam masala powder
Optional Spices:
few pods of cardamom
pinch of saffron
Salt to taste
And here's a great YouTube video with a fellow far more entertaining than I. He'll show you how to make Tandoori Chicken using chicken legs!
B'tayavon, everyone!
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