Easy as tandoo-ri-me

I made "tandoori" chicken tonight, from an experimental recipe in Cook's Magazine. Without a 900° tandoor, the trick is to barely-cook the chicken in a cool oven, then crank up the broiler to turn the outside into a char-tipped, spicy, slightly leathery seal around the juicy inside. The chicken is marinated beforehand in a spicy lime-garlic-ginger-cumin-garam masala rub, then coated in whole milk yogurt mixed with the same blend before going into the oven. Oooo, yeah. adfamiliares made dhal, and I made a basmati fried rice with peas, cinnamon, allspice, and Trader Joe's chili-lime cashews. We could really have used a couple of lassi, but apart from that it was an excellent Indian feast. (And I got to use my cleaver. Schwack! Schwackity thwack!)

I like living somewhere where I can visit the Pakistani grocery on the corner when I realize I don't have any garam masala.