Tandoori Marinade
2 Tbsp Greek yogurt
2 tsp tandoori powder
1 tsp black pepper
1 tsp ground cumin
½ tsp ground coriander
1 small onion diced finely
1” piece of ginger grated
1-2 garlic cloves finely chopped
1 Tbsp lime juice
*I used about 8 skinless, bone-in chicken legs
Mix all ingredients together and add chicken, store in airtight container or in a freezer bag and refrigerate overnight or for at least 2 hours. When you’re ready to eat, just grill on the BBQ or stick it in the oven at 350 until no longer pink on the inside. (*Note, tandoori chicken tastes BEST when it’s done on the grill*)
Masala Couscous
The best couscous to water/liquid ratio that I’ve found is one cup of couscous to 1 ¼ cups of liquid.
I always make extra couscous because I like having it the next day as a small snack or I add it to a salad.
2 cups couscous
2 ½ cups low sodium chicken/beef stock or water
2 Tbsp coconut oil (or any vegetable oil)
1 small onion chopped
1 clove of garlic
2-3 heaping teaspoons of garam masala
½ tsp turmeric
1 tomato chopped small
¼ tsp red chili powder
½ green chili
Salt to taste
- In a medium saucepan bring chicken stock to a boil, add couscous, remove from heat, cover and let sit for 5 minutes
- In a medium frying pan, heat oil over medium-high heat, add onions and garlic, cook until onions are translucent, approx. 4 minutes
- Reduce heat to medium and add in the tomatoes and cook for another 5 minutes
- Add in the turmeric, salt, and garam masala and cook for approx. 8-10 minutes until you can ‘smush’ the tomatoes and the whole mix is paste-like
- Fluff the couscous and add to the masala mix, taste and adjust the seasonings, serve with the tandoori chicken and a side of garlic green beans.
Tamarind 