Don't Be a Picklebump

Today’s Reverb10 Prompt

December 26 – Soul Food -What did you eat this year that you will never forget? What went into your mouth & touched your soul? (Author: Elise Marie Collins)

I try not to think of food as anything other something that sustains me. I believe that the ideas of “soul food” or “comfort food” are misplaced. Food is not something that feeds my soul. My soul is fed through exploring the world, reading the Bible, writing letters to God in my prayer journal and relationships with people whom I love and respect, and sharing my thoughts with others. Food does not provide me with comfort. Comfort is something I receive from being held by R in a tight hug, being held while I cry, or talking with my Grandma Pauline when I’m blue.

So with that being said, I’ll share my favorite recipe with you for Tandoori Chicken. It’s quick. It’s easy. And it’s full of flavor whether you grill it or bake bit in the oven. And it’s one of my go-to recipes that I make on a regular basis.

4 Chicken quarters skinned
3/4 cup Plain Yogurt
1 tsp garam masala
1 tsp ginger pulp
1 tsp garlic pulp
1.5 tsp chili powder
1/4 tsp tumeric
1 tsp ground corriander
1 Tbsp Lemon Juice
1 tsp salt
1 tbsp oil
(you can add a few drops of red food coloring if you want to have the red color you get in Indian Restuarants).

Rinse and pat dry chicken quarters. Make two deep slits in the flesh of each piece. Place in dish and set aside.

Mix together the yogurt, garam masala, ginger, garlic, chili powder, tumeric, corriander, lemon juice, salt and oil. Beat until well combined.

Pour the yogurt spice mixture over the chicken and marinate for at least 3 hours (I did mine over night and had no problems)

Preheat the oven to 475 and bake until chicken is cooked through and evenly browned on top.

Garnish with salad leaves and lime wedges.

NOTE: I did mine on the grill and it was nummy. I did about 15 minutes on one side and then 10 minutes on the other.