There are few things more awesome than visions of bright red handsome hunks of charred and smoky protein, invariably followed by uncontrollable drooling and craving for ultra juicy, beautifully seasoned, fall-of-the-bone meat. Served with pickled onions and a generous squeeze of lime and chaat masala, it’s the Indian version of a rocking backyard barbecue bird.
In our case we decided to enjoy the perks of succulent chunks of chicken, packed full of flavors without the stress of a blazing hot “tandoor” with a riff on Panasonic’s latest revolutionary CIO – Countertop Induction Oven. Drum roll please!!
Tantalizing Tandoori Chicken
If the sizzling sound of seared meat is music to your ears, you will appreciate the high, uniform, and quick heating of the CIO, which delivers deep dark brown grill marks, while still retaining the juice of the meat. Even bone-chilling 10 degrees temperatures won’t deter you from indulging on your favorite cut of aged marbled meat or in our case tantalizing tandoori chicken kebabs.
- 2-3 lbs skinless chicken legs or thighs
- 1 tsp salt of your choice
- 5 tbs yogurt or heavy cream
- 2 tbs cooking oil of choice
- 1 tbs cumin seeds
- 1 tsp whole peppercorns
- 1 tsp green cardamom seeds
- 1 tsp cayenne pepper
- Few drops of red food coloring
- 1 tbs ginger paste
- 1 tbs garlic paste
- Chaat masala (optional) and lemon or lime for serving
- Grind cumin seeds, peppercorns, cardamom seeds in a spice grinder. In a bowl mix ground spices, yogurt, oil, cayenne pepper, red food coloring, salt, garlic, and ginger paste until combined. For a milder flavor, omit the cayenne pepper.
- Slice deep slashes in chicken meat and fully coat it with the marinade mixture. Refrigerate overnight.
- Remove from refrigerator 1 hour before cooking. Place marinated chicken on the grill pan and grill on high until charred marks appear on chicken. Finish cooking on COMBO 1 until the chicken registers 150ºF. Serve hot sprinkled with chaat masala and generous squeeze of lime and lemon. Wait for the applause!!
Wine Pairing: An Alsace Pinot Gris, German Mosel Kabinett Riesling, or Italian late harvest Verdicchio from Marche will offer respite from the bold spices while complimenting the textures of Indian cuisine for an ethereal experience.
Since #mycio was already warm (though it requires little or no pre-heating), we experimented grilling a whole yellow snapper, stuffed and slathered with the green goodness of coriander, mint, and Indian spices. Result – sublime splurge that merits an exclusive story.
What you get for $599.95:
- Direct induction and double-infrared heating for precision cooking.
- Dishwasher safe heavy duty grill pan that radiates heat uniformly from center to edges to simultaneously cook foods requiring different heating times.
- Convenient cooking modes and preset cooking options to bake, broil, grill, reheat, and toast with adjustable temperature control.
- Keeps food warm for up to 60 minutes.
- Step-by-step induction cookbook with 26 recipes created by Certified Master Chefs at the Culinary Institute of America (CIA) for Panasonic.
We reckon even children (under adult supervision) and college teens can whip out tasty treats while multi-tasking their school activities. So whether you are a wannabe chef, health nut, single living in tight quarters, or a workaholic wondering how to clone yourself to juggle work and personal life, the CIO unleashes your inner chef to create mouthwatering memories around the dinner table, just in time to watch Sunday night football.
Photography by the Bokeh Studio.