Tandoori Chicken and Mango Lassi Recipes

These are quick and easy recipes for tandoori chicken and mango lassi. I buy a lot of whole chickens and like to have something in my pantry that I can use to mix it up.

I find most of my Indian ingredients at Saagar Groceries in Kirkland. The owners are very friendly and helpful. On Saturdays, they sell homemade warm samosas and baklava which are unbelievable. They recently switched Tandoori pastes brands from Deep to Laxmi. The brands have different spices and tastes, but I like them both.

Quick Tandoori Chicken

1 Whole Chicken
1 cup plain yogurt, preferably Greek
1/2 cup Tandoori Paste
Sea Salt
Lemon

1. Spatchcock the chicken (Cut the back out of the whole chicken with kitchen scissors so it will lie flat.) I freeze the backbone because its great for making stock.
2. Remove all the skin from chicken.
3. Score breast and thighs so the marinade can get further.
2. Mix tandoori paste with yogurt and cover the chicken in it.
3. Marinate in refrigerator for 4 hours to overnight.
4. Lay the chicken flat on a broiler pan. I sprinkled a little sea salt and pepper on top. Broil for 40 minutes or until internal temp is 165 degrees. Depending on how hot your broiler is you can optionally cook at 400 degrees instead.
5. Squeeze fresh lemon on it if you like.

Mango Lassi

1 cup Mango Pulp
1 cup Plain Yogurt, preferably Greek
1/2 cup milk
1 Tbs. Rose Water (optional)

Blend all ingredients and enjoy!