I don’t know what it is about dads and grills, but whenever you put the combo together it equates to happy. Most often our Father’s Day celebration has one element of grilling added to the menu!
India’s northern region specialties include Indian-spiced grill buffets of Tandoori Chicken and Chicken Tikka cooked in a tandoor clay oven that reaches ferociously hot temperatures. Setting up the tandoor is usually a half-day feat! The coals need to heat up slowly over the course of a couple of hours and when the temperature peaks, it’s time to add in your marinated tandoori chicken (or paneer) skewers. No worries if you don’t have a tandoor – the grill works great and so does the oven when set to 400F.
Tandoori Chicken is super easy. The marinade consists of a few simple ingredients — yoghurt, lemon juice, sea salt and spices. Arvinda's Tandoori Masala contains over 17 herbs and spices – we pack lots of spice into our little tin! The spices include: our favourite turmeric (a super antioxidant by the way), chilies, plus fresh Ontario garlic.
If possible marinate your tandoori chicken overnight for best results. If you’re cooking on the fly, the results will still be good but not as flavourful as if you gave it time for the yoghurt to penetrate the chicken.
For vegetarian options and variety, you can include Tandoori-Grilled Vegetable Medley of bell peppers, zucchini and mushrooms and Marinated Tandoori Paneer Kebabs to your grilling session. You will also need a cooling Madras-Spiced Cucumber Raita, a yoghurt condiment (recipe found in Arvinda's Home Indian Cooking cookbook, $14.95).
VEG OPTION: For any vegetarian substitutes, use tofu or paneer using the same recipe as the chicken and the results are delicious.
Impress dad with this Indian Father’s Day menu - and you'll be done in a snap!