Tandoori Style Dry Rub Marinade

Recipe by Chef Bruce Johns, The Academy of Culinary Arts

  • 1 1/2 Tbsp. Granulated Garlic
  • 1 1/2 Tbsp. Paprika
  • 1 Tbsp. Ground Cumin
  • 1 Tbsp. Ground Coriander
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Ground Ginger
  • 1/2 Tbsp. Cayenne Pepper
  • 1/4 Tbsp. Ground Cardamom
  1. Mix all ingredients together thoroughly.

Tandoori Rubbed Roast Chicken

  • 1 ea. Whole Chicken
  • Tandoori Style Dry Rub
  • 1 pint Plain Yogurt
  1. Remove giblet packet and neck from chicken. Rinse and dry.
  2. Thoroughly coat chicken with the rub, place in a large re-sealable bag and store overnight.
  3. To cook, place chicken in a small roasting pan, breast side up, on a rack. Place in a preheated 350-degree oven for about 90 minutes, depending on size. The temperature in the thigh should register 180 degrees F. Baste the chicken with the fat on the bottom of the pan throughout the cooking process.
  4. Remove chicken from pan and allow to rest. Pour fat out of pan, add small amount of water and stir with a wooden spoon. With pan still off the heat, add 1 pint plain yogurt and stir. Serve with chicken

Note: Alternative sauce: To the fat in the pan, add 2 oz. flour and stir over medium heat. Add 1 pint of chicken broth and bring to a simmer. Adjust seasoning and serve.

Roasted Garlic and Rosemary Marinade

  • 12 ea. Garlic Cloves
  • 12 oz. Olive Oil
  • 2 oz. Dijon Mustard
  • 1 stem Fresh Rosemary, stripped and chopped
  • 2-3 oz. Sherry or Cider Vinegar, optional
  • Salt
  • Pepper
  1. To roast garlic, place peeled garlic cloves in a small oven proof dish. Add enough olive oil to lightly cover, about 2 oz. Season with salt and roast in a 350-degree F. oven for 10-15 minutes, or until golden brown. Remove from oven and allow to cool in oil.
  2. Mix roasted garlic and reserved oil and remaining ingredients

Note: This marinade can be used on pork, beef or poultry. For heartier meats, marinade overnight.

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