After my sister finished the Columbus Half Marathon, we picked our next event. This event is in my home town on my Mom’s birthday. We’ll only be doing the 5k. The best part is that I’ll be running it with my family. That’s right! Sarah (my sister), her husband, Ryan (my brother), Nate, and me.
There are some other really fun 5ks as well.
In this 5k, you run from Zombies!!!
This is an event in Indiana and Ohio. You run through awesome mud obstacles.
It is also very likely that Nate and I are gearing up for the Flying Pig Half Marathon again next year. But, enough about that.
And…. more about food. Yummy food! Here the chicken to go with the cumin rice as promised.
Tandoori Chicken
2 pieces bone in chicken thighs and/or drumsticks
For marinade:
- 1 tbspn lemon juice
- 1tsp garlic paste
- 1/2 tsp ginger paste
For the basting sauce:
- 1/5 tbspn strained, thick yogurt
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- 1 tbspn methi (fenugreek) leaves, rub between your fingers to release the oils before adding
- salt to taste
- food color (3 drops red and 2 drops yellow)
Combine the marinade ingredients and apply to chicken. Allow to marinate for at least two hours (overnight would be better).
Preheat oven to 450 degrees. Combine all the basting sauce ingredients to a smooth mixture. Baste the chicken well with the sauce. Place in oven and allow to cook for 10 to 12 minutes. Turn, brush with a little oil, and brown on the other side. If you prefer your meat a little crispy, then place under the broiler for 1 to 2 minutes.
Chicken Makhani (Grilled chicken simmered in a mildly flavored tomato sauce)
- 1 piece of tandoori chicken
- 1 tbspn butter
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 green chili minced (optional for heat)
- 1 medium tomato pureed
- 1/2 tsp black pepper powder
- 1/4 tsp garam masala powder
- 1/4 tsp red chili powder
- salt to taste
- 1/4 cup cream
- 1/2 tsp honey
- 1/2 tsp crushed fenugreek leaves
Shred the tandoori chicken into large pieces. Heat the butter and add the ginger and garlic paste. Add all the dry spices and heat for one minute. Add the pureed tomato along with the fenu greek leaves. Simmer on medium-low heat for 5 minutes until brown. Add the honey and continue to simmer for 30 seconds. Add the shredded chicken and simmer for another 5 minutes. Add some water if necessary. Simmer with cream for one minute before serving.
