Have always loved Indian food, and this actually seems like a do-able recipe!
I’ve been missing home particularly a lot lately. Maybe it’s the freezing winter here, or the Christmas spirit that’s all about families… or maybe it’s also because it’s been a while since I visited home. As my semester winds down to an end and I look forward to 6 weeks of no classes, I am craving a trip home and catching up with my friends and family. As a substitute, I’ve been trying to replicate a few dishes from home.
Tandoori chicken wasn’t that big a part of my childhood; however the few times my family ordered it from the local Mughlai restaurant, we relished it thoroughly. I loved the deep red color of the tangdis although I knew I was shoveling tons of artificial color down my body, and loved squeezing lime juice over the chicken pieces, then nibbling on the charred bits (my favorite). What I probably enjoyed…
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