The first thing I learned when reading the recipe was that most Tandoori chicken cooked in the US is red because of food coloring. That doesn't work for me--I don't exactly eat organic all the time, but if I can avoid unnatural substances in my food, that's what I'll do. I made my chicken in its natural color, so it doesn't look like the red Tandoori chicken that we know.
|Chicken and rice are all in one serving dish|
Notice the flowers? Here it is mid-January, and David picked camilias and daffodils growing in the yard. Will it ever snow here again?
Awesome! I'll have to try it sometime.ReplyDelete