Sunday, January 15, 2012

Omani Chicken Tandoori

When Olivia decides to cook for the World of Food Series we never know what we're going to get. Afghani Kabuli Palou was really good. Belgian Mussels Marinieres and Frites was outstanding.  This meal from Croatia? Ugh!  

I hate to stereotype, but generally the recipes from established food sites and blogs are the best.  If the webpage's only picture is something like this... 

Chances are the recipe sucks.  If, however, this is the first thing you see...

Well, now you've got my attention!

I was so excited to find Sarah Scoble Commerfield's blog What's Cooking in Your World.  She's doing what Olivia's doing, only at a much expedited pace. (At our rate it's going to take us a couple years to get through all the countries!) She includes a lot of background on the countries, her photos are gorgeous, and, if this meal is any indication, her recipes are great!

Here's Olivia getting to work on Chicken Tandori (Adapted from -- haha! Ironically, the website of the heart throwing bear!)

1 whole Chicken (we used thighs)
1/2 cup plain yogurt
4 large cloves garlic, crushed
1 tsp. salt
1 tsp. ground turmeric
1 tsp. Omani mixed spice (recipe below)
1/2 tsp. ground ginger
1/2 tsp. cardamom
1 finely chopped (small) hot pepper or 1/2 tsp. cayenne pepper
4 Tbsp chopped fresh coriander or cilantro (we skipped this part)

Skin the chicken and cut into 8 pieces (if using a whole chicken).

(gosh, my hands look old!)

In a bowl, mix the chicken with all of the other spices and ingredients, except for fresh chopped coriander.

Add a few tablespoons of oil to a heavy and heat until oil is good and hot, but not smoking. Place the chicken in the pan bony side down. 

Sprinkle the fresh coriander over the chicken. (we skipped this part)  

Cover with lid. Lower the heat to the minimum level and allow to simmer for 50-60 minutes or until the chicken is tender. You may serve chicken as is, or brown it under a broiler for a few minutes (we did).

Sarah serves hers with Basmati rice and garnish with fresh cilantro.  We served ours with couscous, steamed carrots and fresh blueberries. 

Omani Spice Mix (Buharat) - (adapted from

4 tsp. paprika
4 tsp. black pepper
1 tsp. ground coriander
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground nutmeg
1 tsp. ground ginger

Add all the individual spices together in a bowl.

Place the mixed spices in a covered jar and use for future recipes
Can be added directly to stews or used as a marinade.

Hint: Make sure you label your spice mix. We've got a jar full of something - who knows what!?! - in our pantry. It's cinnamon-y smelling, but I'm not sure if it should go in mid-eastern meatballs or french toast! 

Reviews of Chicken Tandoori

Jason - I thought it was excellent. Wish there was more chicken.

Tanya - What he said.

Miranda - It was good. Spicy, but good. I'm not so much into the carrots.  

Olivia - It was very good. I thought more chicken would be good. I love couscous and hate carrots. 

Hannah - (keeps shushing me because she's done eating and is now on to a Criminal Minds marathon. Apparently serial killers trump serial bloggers)


  1. Hahahaha! Great post! And I'm SO jealous! My family's gone on a practically no-meat diet for the month, and I am dying! Neeed meat! When the month is up, maybe I'll try this :) Thanks for sharing!

  2. That's great that you're all going sans-meat! I was a "flexitarian" (no beef, chicken, pork, etc .... did eat fish, dairy and eggs) for 4 years. Until I succumbed to the "it would be so much easier to eat as a family if we all ate the same thing" argument and fell off the wagon. I really want to get back on. THough I will say that this month in particular I've been craving proteins like CRAAAAZY! (maybe a growth spurt?!? lol)