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•••
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Tandoori Chicken

Chef Singh Satbir of The Taj Café
Chef Singh Satbir of The Taj Café
1/2 cup of homemade yogurt
1 tbsp. garlic ginger paste
1 tbsp. tandoori spice (paprika, coriander powder and cumin powder)
1/4 tsp. carom seeds
2 tbsp. fresh lime juice
2 tbsp. vegetable or olive oil
8 skinless bone-in chicken thighs
Extra oil for basting. Extra spice mix for garnish.
In a large bowl, combine all the ingredients and mix well to coat the chicken evenly. Cover and refrigerate for 8 hours. Heat the oven to 400°. Put on a screw and put in the clay oven or the traditional oven for about 20-25 minutes until the chicken is well cooked and the juices run clear. Take out of oven, garnish by sprinkling chaat masala on a plate with lemon, onions and mint chutney.

An interview with Chef Singh Satbir:

Who or what inspired you to start cooking?
My family has been in the restaurant business for over 20 years.

What is your signature dish?
Chicken tikka and rack of lamb tandoori.

What is your favorite seasoning?
Garlic and fresh curry leaves make the food most flavorful.

What three ingredients do you always have on hand to cook with?
Ginger, garlic and tomatoes.

What is your most versatile cooking utensil or gadget?
Patila: a large, flat Indian frying pan.

Who does the cooking at home?
I do.

What drink would you recommend to accompany your recipe?
Ginger lemonade.

What is your cooking motto?
"The more you cook, the better your karma!"

What is the greatest compliment you've received for your cooking?
Julia Child came in and said the gobi aloo and tandoori chicken were the best she'd ever tasted.

The Taj Café
905 State Street
Santa Barbara
564-8280
www.thetajcafe.com

Village-style Indian cuisine, voted Best Indian Restaurant by L.A. Times and Santa Barbara Independent.

11:30 a.m.-10 p.m., Mon-Fri
(until 11 p.m. Sat/Sun)
$$-10-20



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