Wooldridge Creek Vineyard & Winery 2011 Gewürztraminer – Tandoori Chicken

2011 Gewürztraminer – Tandoori Chicken

2011 Gewürztraminer  A dry Gewürztraminer, fermented in stainless steel to preserve the crisp kiwi and coconut flavor. Aromas of Thai basil and lemongrass are balanced by vibrant acidity. Enjoy now or age up to 3 years.

Tandoori Chicken

Makes 6-8 Servings

3 lbs skinless chicken breast, cut into 1” wide strips
1/2 cup plain yogurt
2 Tbs fresh lemon juice
2 Tbs minced garlic
1 Tbs peeled and grated ginger root
1 Tbs ground cumin
1 Tbs paprika
1 tsp turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1 tsp fresh-ground black pepper
2 tsp salt, or to taste

Prick the flesh of the chicken all over with a fork. Place the chicken in a large, shallow, glass dish.

In a bowl, combine the yogurt , lemon juice, garlic , ginger , cumin, turmeric, paprika, ground coriander , cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. Remove the chicken from the marinade, and drizzle with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 1-2 times, 5-7 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 10-15 minutes until the juices run clear when a piece is pierced. Serve over rice, salad, or in pitas.