This is my version of an oven baked Tandoori recipe. For the barbecue I just use the rub on the fillets and place them on the grill. Either way, you will have an excellent dish to serve over basmati rice or excellent tandoori kabobs. The trick is to have an Asian Spice Shop in your neighborhood so you can buy the Tandoori Masala Dry Rub already mixed. If not, then you have quite a few ingredients to put together.
You Will Need
East End Tandoori Masala Barbecue Marinade Dry Rub
OR MIX
(6 tablespoons paprika
3 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons garam masala
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon ground ginger
1 teaspoon onion powder
1 teaspoon ground cinnamon
1 teaspoon fenugreek powder
1 teaspoon crumbled saffron threads
1/2 teaspoon cayenne pepper)
6 Boneless Breasts
1 Onion (cut into 2" strips)
1 can Chopped Tomatoes
1 Crushed Vegetable Stock Cube
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Oregano
1 Tbs Olive Oil
1 Casserole dish
First, take your breasts and generously coat it all over with the rub. If you are doing Tandoori Kabobs, then cut up the breasts into chunks and then rub the mixture all over. Leave in the refrigerator for at least 30 minutes.
Next, if you are doing kabobs, then take the chunks and make kabobs with whatever vegetables you want and throw them on the barbecue.
For my oven baked method you should mix the chopped tomatoes, turmeric, cumin, oregano, and crushed stock cube in a bowl.
Sear marinaded breasts on both sides with the olive oil in a pan on high heat for a minute on each side. Then place breasts in a baking dish and cover with onion slices. The last bit is to pour your tomato mixture over all the breasts. Cook in a casserole dish at 325°F for 30 minutes. Serve over basmati rice and enjoy!
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