If you like Indian food and like chicken then I can bet that you would have definitely tasted Tandoori Chicken:) If not, then you need to immediately rectify that! Tandoori Chicken probably helped popularize Indian cuisine in the rest of the world. And Chicken tikka masala where this tandoor baked chicken is dunked in a delicious creamy tomato gravy is every ‘curry’ and ‘chicken lovers’ dream curry.
I have made Tandoori style chicken numerous times over the years although I had never posted a recipe until now. I did post a Nepalese version of Tandoori Chicken sometime back which has tomato in the marinade. Usually I would just make Tandoori chicken by making a marinade in yoghurt with ginger, garlic, some coriander, cumin, cayenne and garam masala. I believe cumin and the ginger-garlic paste is what gives a Tandoori chicken its unique flavor. The chicken is nice and slightly crispy on the outside while really really moist and succulent on the inside. And it is just oozing with flavor!
Of late since I avoid dairy on my Paleo diet, I have been omitting yoghurt. And I have been using lemon juice instead to impart acidity to tenderize the meat. That works pretty great too. So last week as I was making a new batch, I remembered to take the pics and note down ingredients so I could post this recipe! The longer you marinate the chicken, the tastier your tandoori chicken will be! Also, tandoori chicken has a special flavor because it is baked in a tandoor (clay oven). So in my version, I tried to get a smokey flavor by broiling the chicken for a couple mins in the end.
The tandoori chicken tastes great with some plain white rice and dal (lentil curry). That’s how my family enjoys them. I either eat them with a salad on the side or make Chicken tacos using my homemade cassava tortillas. So so yum!
Tandoori Chicken || Indian Style Baked Chicken (Paleo)
Author: Indira Shyju
Recipe type: Main course, Appetizer
Chicken thigh pieces marinated in lemon juice and a blend of indian spices like cumin and garam masala and baked in an oven to get delicious baked chicken bursting with flavor
1½ lb chicken thigh pieces
For the marinade:
5 large garlic cloves
2 inch by 1 inch long piece of ginger
2 tbsp olive oil
1 tsp sea salt
¼ cup lemon juice
1 tsp kashmiri chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala
1 tbsp olive oil
Extra Olive Oil for brushing on top
Clean the chicken pieces and cut into large pieces. Dab the chicken pieces using paper towels to remove moisture. Make light gashes on the chicken pieces so that the marinade can seep in.
Mix all marinade ingredients in a large mixing bowl.
Add the chicken pieces to the marinade and using your hands coat each piece generously with the marinade. Let the chicken pieces sit in marinade for at least 1 hour. Or up to 8-10 hours. (Transfer chicken to fridge if marinating for more than 1 hour)
When ready to bake the chicken, pre heat oven to 450 deg F (220 deg C).
Line a baking tray with Al foil and brush with oil. Lay the chicken pieces on the baking sheet. Bake at 450 F for 25 mins.
Take out tray and brush with oil and flip the chicken pieces and bake for another 15-20 mins until both sides are well cooked.
Remove tray from oven and turn oven to broil setting. Now place tray on top rack for 2-3 mins until there are slightly blackened smoked spots on each of the chicken pieces.
Take tray out of the oven and cover the tray with Al foil until serving.
Serve tandoori chicken with lemon wedges and sliced red onions!
I use Kashmiri chilli powder since it is mild as well as it gives great color. You could also substitute smoked paprika to get a good color! You could also grill this chicken on an outdoor grill. If you add charcoal that would give them a really good flavor!
I wonder who discovered brownies and whether it was an accidental discovery? Was it a cake batter not rising adequately or a cookie batter becoming a bit runny? Well, we will never know for sure. But when I googled this question, it seems that in 1906, a cookbook author, Fanny Farmer adapted her chocolate cookie recipe to a bar cookie baked in a rectangular pan and this was published in the Boston Cooking School Cookbook1. Well, whoever discovered this cross between a cookie and a cake, definitely raised the bar (pun intended 🙂 ) on ‘snacking’ ! Can you imagine what kids’ school events, bake sales, other fund raising events and office parties would be without the ‘much coveted brownies’ ?
When I see folks going for the boxed brownie mix, it really saddens me! Ugh! I have a funny recipe related to this. So my very first month at work here in the US (many many moons ago :)), our departmental assistant baked these delicious brownies that were so perfect – a bit dense from outside but when you bit into it they were really gooey and so chocolatey. I was impressed. That was my first time eating a brownie ever! (yeah since in the late 1990s until I left India, brownies were not available there, alas!). Since I loved baking, I immediately asked this assistant if she would share her recipe with me. She just looked at me and said ‘Oh I just add 3 eggs instead of two’. I felt a little surprised by that response but more than that I felt embarrassed in front of my other colleagues that I wasn’t even aware of the general brownie recipe which everyone seemed to know about! Well, it was only later that a friend told me that most folks generally use a boxed mix! what a tragedy! What is funny is that I don’t even think that using the boxed mix saves any time! So why add a few dozen chemicals into your body unnecessarily?
Anyways, sorry for that detour there! Getting back to homemade brownies, I have a few recipes that I have regularly used in the past. And then in the past couple years, I have been trying to bake healthier versions of brownies. One of them is the Black Bean Brownies. My kids absolutely love this one. So of late I have been meaning to try paleo brownies and I had pinned a few recipes. Finally this past weekend I got a chance as we were having a get together with our friends and I had signed up to bring dessert! So I chose a recipe that used coconut flour instead of almond flour since one of the kids was allergic to nuts. As I began ready to bake, I realized that I was out of maple syrup and so I replaced maple syrup with coconut sugar. And then as I was wondering if the consistency of the brownie would get affected because of this change, my oven timer went off and I realized that I had just finished roasting a pumpkin. So you can guess what happened next! Yes, some pumpkin puree went into my brownie batter 🙂
Pleased to report that four kids cleaned up this batch in a matter of minutes! And since I knew what went in these delicious and moist brownies, I did not mind it all 🙂
A delicious and moist brownie made with coconut flour, cocoa and pumpkin puree and topped with dairy free chocolate chips
½ cup minus 2 tbsp coconut flour (I used Bob's Red Mill)
½ cup cocoa powder
½ cup plus 2 tbsp. coconut oil, melted
3 eggs, at room temperature
½ cup coconut sugar
¼ cup thick pumpkin puree, packed
1 tsp. vanilla extract
Pinch of sea salt
¼ tsp baking soda
¼ cup dairy free chocolate chips(optional)
Preheat the oven to 350 deg F (180 deg C) and grease a 8 by 8 in baking dish using coconut oil. Line with parchment paper.
In a large mixing bowl, add the eggs and beat using a hand-held electric blender. (You could use a stand mixer too).
Add the coconut flour, cocoa, coconut sugar and the melted coconut oil. Continue mixing and then add the pumpkin puree, vanilla, salt and baking soda. Mix till well blended. The mix will be a bit thick and not too runny which is ok.
Dump mixture into the baking dish. Sprinkle chocolate chips on top if adding. Bake for about 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for a few minutes before cutting into squares.
Check for doneness beginning at 18 mins since you don't want to overbake them.
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Rush Offer!: I made this soup in my new Instant Pot. Instant Pot Duo Plus 6 Qt is now available at amazon for $74.95 for a limited time!
Fall always brings a sense of contentment in me. The vibrant colors makes you want to go for leisurely walks trying to soak in all that beauty. The change in weather makes me want to snuggle in blankets all day long and plan for the imminent holiday season. This year has been a particularly relaxing year for me after I decided to quit my job early in January. I took this hard decision with careful thought and reasoning and my desire to get my RA under control was the influencing factor in this decision. Stress is a trigger and an aggravator for most autoimmune diseases and I am fairly convinced that the stressful work environment that I was in for the last few years was one of the factors responsible for the sudden onset of my RA two years ago.
So it was time to take care of myself after being 100% focused on only the needs of the children and the family for the past 18 years. And let me tell you – this was long, long overdue. A lot of times, we, especially women become such ‘busy’ beings that we don’t even realize that we have become machines, working like clock work. I didn’t realize when I made the decision to quit that it would have such a profound impact on my health and well being. I quit because I felt I could not do both the things – do the job as well as take care of myself. Now I feel…. ‘liberated’. I am so thankful to God for being able to take this break. I can indeed vouch for the fact that lifestyle changes can have a profound impact on your disease and well being. I am not sure when and if I will ever get back to my previous professional life. But for now its all about taking a step back and rejoicing in all the positive things that has happened this year. I am just lazing around, enjoying the beauty and doing what I enjoy the most – cooking all day! For the past two weeks, its about warm and comforting soups and this pumpkin coconut soup is one such comforting bowl of deliciousness that makes you relax, unwind and be thankful.
Last week I roasted two large pumpkins and froze them in ziplock bags. That is what I used for this soup. To see how to roast a pumpkin, check this post of mine from before. I made this soup in the Instant Pot. I find it convenient to use the Instant Pot for soups since you can put it on and do your stuff without having to wait around. Plus it keeps the soup warm until you are ready to eat! Instant Pot Duo Plus 6 Qt is available at amazon for $74.95 for a limited time!
A delicious and comforting soup made from roasted pumpkin and coconut milk mildly spiced with Indian spices like turmeric and cumin
1 tbsp coconut oil
1 medium size onion, chopped fine
2 celery stalks, chopped fine
1 tbsp garlic, chopped
1 tbsp fresh ginger, chopped
4-5 fresh curry leaves
2 serrano chillies, chopped fine (optional, skip for AIP)
1 tsp turmeric powder
1 tsp sea salt
½ cup fresh or frozen cranberries
2 cups pumpkin puree (homemade or canned)
2 cups water
1 cup coconut milk (organic canned or fresh home made)
1 tsp cumin powder (skip for AIP)
¼ cup fresh cilantro leaves, chopped
Instant Pot method:
Put Instant Pot on saute mode. Add the coconut oil and then add the onions and celery. Stir on high for 1 minute. Then add the garlic and ginger and curry leaves and chillies (if adding) stir on low for 1 minute.
Next add turmeric, salt and cranberries. Stir for 30 secs. And add the pumpkin puree and water. Close the lid on the Instant Pot and set valve to sealing. Set pressure cook time to 10 mins. Release steam carefully, open the lid and add the coconut milk. Add cumin (if adding) and again pressure cook for 5 more mins. let pressure release naturally.
Using an immersion blender, puree the soup (or use a blender/food processor to blend)
Add fresh cilantro leaves and serve warm.
Regular Pot Method:
Follow the same exact steps as above increasing initial cooking time to 20 mins.
Conventional Pressure Cooker:
Follow the same exact steps as Instant Pot.
Cranberries provide a nice flavor and tartness to this soup. I use them as a substitute for tomatoes so do not skip them. For making homemade coconut milk, check my recipe post 'How to make homemade coconut milk, coconut flour and coconut yoghurt'
Finally we can say that fall has arrived in New England. This year the weather has been highly unusual with us seeing really high temperatures even in September. I bet that confused the trees and they forgot that their leaves needed to change color 🙂 I had been quite disappointed until now since the lovely and spectacular foliage that we usually are so blessed to witness, was not to be seen.
But that was until last week and now this week suddenly we started seeing colors everywhere. All of a sudden, driving the kids around town for their activities seems so pleasurable! I will occasionally also stop the car and take pictures, which results in the kids letting out sighs and protests 🙂 But I don’t care – I have got to get those pics!
After fall photography, fall baking was next on my list. My neighbor gave us a giant pumpkin that they grew in their backyard! It was so huge that I had to ask my husband’s help to cut into 4 pieces which then I roasted in the oven to get the puree. I also reserved the seeds as I normally do and toasted them too. Read my post on how to roast a pumpkin and on how to toast the seeds here.
I usually bake a pumpkin bread which is always loved by the kids. This year I wanted to try and make a healthier version and so I searched for paleo versions of pumpkin bread. I found a recipe that looked good from ‘DoyouevenPaleo’ – Paleo Pumpkin Banana bread. I liked that since I had a very ripe banana that I wanted to use 🙂 But that recipe had almond flour and since I did not have that, I wanted to try making it using coconut flour. So I modified the recipe and tried it using coconut flour also adding some coconut oil to ensure the cake came out moist and not dry. I added some walnuts for crunch factor since my husband loves nuts. But you can easily omit that and make this a nut free cake. Since I am writing this post, you can see that my experiment was a success! The kids and my husband said it was delicious. Since it has eggs, I did not try it – I am wary of reintroducing eggs. Perhaps next year! Anyways, glad the recipe turned out good. So now I can make this regularly for the kids since I have about 6 packs of pumpkin puree in the freezer!
A scrumptious and healthy version of Pumpkin bread that is grain free, dairy free and refined sugar free, made using coconut flour
1 cup pumpkin puree
2 ripe bananas, mashed
4 large eggs
¼ cup maple syrup
1½ cup coconut flour
½ cup tapioca flour
2 tbsp melted coconut oil
1 teaspoon baking soda
½ teaspoon sea salt
1 tsp pumpkin spice
½ tsp allspice
½ cup walnuts (optional)
Preheat oven to 350°F.
In a large mixing bowl, add the pumpkin puree, mashed banana, eggs, maple syrup, and mix until smooth using an electric mixer (or you can use a stand mixer). Add the coconut flour, tapioca flour, coconut oil, baking soda, salt, and spices. Mix using mixer to blend well together. Add the walnuts and mix gently.
Line a 9" x 5" loaf pan with parchment paper and pour in the batter. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
You can omit the walnuts and keep this cake totally nut free.
Happy Diwali to all those who celebrate! I have two ‘Diwali special’ recipes for you and both of them have cashew nuts as the main ingredient. And both the recipes are extremely simple and easy! But most importantly the end products are absolutely delicious!
The first one I will share in this post is the recipe for sugar free Kaju Katli! Bet you can feel my excitement! Having gone refined sugar free since last two years, Kaju Katli had gone out of my life too sadly 🙁 But I had been meaning to experiment making Kaju Katli using honey and finally for this Diwali I was able to try it. And pleased to inform you that it was a super duper success! Yipee!
My son loves Kaju Katli. in fact that is the ONLY Indian sweet that he will eat! So when he came home from school I told him there was Kaju Katli in the fridge. He quickly went to grab it and had a bite. ‘Hmm… very good mom!’ he said. I said to him – “And guess what?” . He immediately responded knowing how much I detest refined white sugar, “You must have not added sugar…so, what did you add?” .
I smiled and replied ‘Honey, I just added some honey!” 🙂 Also added rose flavor instead of cardamom. That coupled with the natural floral tint of the honey made this Kaju Katli absolutely fragrant and delectable. It was the perfect offering for a Diwali Pooja.
And guess what else was perfect? Fresh flowers! Yes this year the weather has been so warm until this week that my garden has still been blooming.This is so unusual for us to have flowers in our garden for Diwali! Don’t you love it when that happens? I consider it as a gift from the heavens!
Have a Happy Diwali and stay blessed! And look out for my next post which also has cashews in it!
A healthy and delectable version of the traditional Cashew nut barfi or Kaju Katli made with cashew nuts and honey and infused with a rose flavor.
1½ cups cashew nuts whole
½ cup honey
1 tbsp water
1-2 drops of rose extract
In a skillet or a frying pan, dry roast the cashew nuts on a low flame for about 5 mins stirring continuously to avoid burning. The cashew nuts should only slightly change color (with some light brown spots). Turn heat off.
Transfer the roasted cashew nuts to a food processor and pulse for about 10-20 secs until you get a coarse powder. Take care not too grind too much or you might get lumpy cashew butter. Keep aside.
In a medium size cooking pot, add the honey and the water. Heat until the mixture begins to bubble. Immediately add the ground cashew powder and mix using a spoon or spatula until all the powder is mixed well with the honey and you get a wet pasty mixture. Turn heat off.
Place a large sheet of parchment paper on the kitchen counter(or a large tray). Dump the hot cashew mixture onto the parchment paper.
Take another parchment paper sheet and place it over the mixture to cover it. Now use a rolling pin to flatten the mixture from all sides.
Now place this flattened spread out mixture along with the parchment paper onto a tray and keep in the freezer for about 30 mins (or refrigerator for 1 hour).
After the mixture has turned firm, remove from the freezer (or refrigerator) and cut into diamonds or squares.
Keep the Kaju Katli pieces in the refrigerator until serving.
Roast the cashew nuts on low heat so that they don't turn brown in color. Store the kaju Barfis in the refrigerator since they become sticky at room temperature. You can try using maple syrup for honey too although I haven't tried it yet.