Tandoori Chicken Anyone?

Well, it did take two attempts, but thanks to my co-worker Sonu Chandra, I now have a tandoori chicken recipe that really works...even after being converted to a lower-carb version. Here is what I did:

I took one 8 oz. tub of sour cream (in place of the yogurt) and split it in half. I put each half into a separate small mixing bowl.

To each mixing bowl, which already contains 0.5 cup of sour cream, I then added:

1.0 tsp kosher salt
3.0 tbsp lemon juice
1.0 tsp onion powder
1.0 tsp minced garlic
2.0 tsp minced ginger root
2.0 tsp garam masala
1.0 tsp cayenne pepper
2.0 tsp dried cilantro

I then mixed up the ingredients thoroughly.

I then took my two chicken breasts (approximately 1 pound), and placed them into a 1 gallon ziploc bag along with one of the tandoori mixtures. I shook and tossed them for a minute or two to ensure they were well coated. I then placed them in the fridge, where they sat overnight.

For the other bowl of tandoori suace, I chopped up a whole head of cauliflower. I then added the cauliflower florets to a 1 gallon ziploc bag with the second batch of tandoori seasoning, tossed, and left in the fridge overnight.

I grilled up both the chicken and the cauliflower for dinner tonight, and it was amazing. Although some folks might prefer a little less heat (decrease the amount of cayenne pepper), Young and I loved it.

It's a keeper.