CRAFTSBURY COOKBOOK RECIPE: TANDOORI CHICKEN

As you know, the Craftsbury Outdoor Center cookbook has been popular for many years, giving guests a taste of their time in the dining hall.

Once again, kitchen staff and Green Racing Project athletes are updating and revamping the cookbook for another edition, and are looking for your help!

Stay updated on the COC blog, as we’ll be sharing recipes and welcome you to add a comment with a fond memory, story, or question. This will help us to make the best version of the cookbook yet! We want this to be an interactive and iterative process and look forward to hearing from you.

The featured recipe for this post is Tandoori Chicken. This Indian style dish is a current staple in the dining hall, giving guests’ tastebuds a journey of their own. Served with our delicious Coconut Jasmine Rice (recipe to be featured in the cookbook), the Tandoori Chicken makes a meal fit to follow any adventure. In fact, it was a perfect pre-race dinner for GRP ski, fueling Caitlin and Adam to their US Nationals wins!

This chicken recipe can be adapted to your desires, meaning there can be a marinade time, or not, as well as stovetop or oven cooking methods. So let us know how you make this, and what you think. We’d love your feedback.

Yields: 8 servings

Ingredients:

• 1 white onion

• 4 cloves of garlic

• 2 inch piece of ginger

• 1 1/4c plain yogurt

• 1 1/4t salt

• 2 1/2t turmeric

• 2 1/2t paprika

• 1 1/4t cumin

• 1 1/2t black pepper

• 1/2t cayenne pepper

• 1 1/4t coriander

• 2 1/2t Masala curry powder

• 3 lbs. chicken

Instructions:

1. In a small, dry frying pan, toast the ground cumin on medium heat for 3-4 minutes, until it becomes a bit darker in color.

2. Mince onions, garlic, and ginger and place in a large bowl. Add and mix in the yogurt, lemon juice, salt, turmeric, paprika, pepper, cayenne, coriander, curry powder, and the toasted cumin.

3. Prepare the chicken by chopping into pieces a little larger than bite size. Add the chicken to the sauce mixture and coat. You may choose to marinate this for a few hours, or cook right away. 

4. To cook in the oven, set temperature to 350°F and line a baking sheet with foil. Remove chicken pieces from marinade and reserve leftover marinade for later. Place chicken on the foil, baking for 20-25 minutes. Baste the chicken with the reserved marinade and bake another 10-20 minutes. If you like a little char, increase heat to 450°F for the last 10 minutes. 

5. To cook on a stovetop, pour chicken and marinade into a large pan on medium heat. Cook until the chicken is no longer pink on the inside, about 10-20 minutes. Stir occasionally, adding a little water at a time if more liquid is needed. 

   Serve with rice and roasted vegetables.

Made this recipe? Love it? Have a question? Do you remember scarfing this down in the COC dining hall? We want to know if you have any favorite meals, memories, or stories for the newest edition of the cookbook. Please comment below!