Chicken Tandoori

Another issue of Food Network Magazine brought me another Indian dish that I was willing to try: Chicken Tandoori. It is most known for it's fiery red color and is usually cooked in a clay oven (tandoor.) The color comes from certain red chili powders and sometimes even food coloring. While mine was not as red as others the flavor was great and I think this is most important. This dinner was also another milestone for me because I cooked on the grill with no help for the first time.

Chicken Korma

My husband LOVES Indian Food! My experience with it has not been so great. I like spicy food, but every time I've tried Indian food it was so spicy I couldn't taste anything. The fact that I don't really like curry probably doesn't help either. So one day I was looking in my Food Network magazine and I saw this recipe for Chicken Korma. I had never heard of it but it looked really good. I asked my husband if he'd hear of it and he said "yeah, it's Indian." So I decided to try it seeing as it does not have curry and I could adjust the spice to my liking. It was really good. I think it will definitely become part of our regular rotation. The recipe calls for ground chicken so I just took some boneless skinless chicken breasts that I had and pulsed them in the Cuisinart. I served the Chicken Korma with some fresh toasted whole-wheat pitas. I think next time I will try to make some homemade naan bread. For sides I served roasted garlic couscous and roasted broccoli (I was going to do an Indian cauliflower dish but the market was out of cauliflower!) All in all, this dinner was easy, healthy, the kids loved it, and it was better than most take-out. Score!