Tandoori Chicken

Ingredients

4 to 5 Chicken Thighs (skinless)
you can also use drumsticks or wings or breast pieces
3 teaspoons tandoori masala
1 teaspoon garlic paste
4 teaspoons oil
2 teaspoons whole milk yogurt or sour cream

Method

Wash and clean the chicken. Mix all the other ingredients well and then apply it to the chicken and marinate it overnight in the fridge.
On a cookie sheet lines with foil - arrange the chicken and put it in a preheated oven at 350 degrees Fahrenheit. Turn the chicken around after 20 minutes. Check for doneness. It should be done in 30 minutes all together. Then broil the chicken for 5 minutes to get a nice crispy crust.
Be careful - as the smoke detector at my place generally goes off during the broiling process. Just have someone fan the some detector at all time :)
You can serve this with salad and yogurt chutney (recipe in the older items)

Photograph for the tandoori chicken is in the roasted veggies pasta recipe

Roasted Veggies Pasta

Ingredients

1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 red onion
1 zuchinni
1 japaneses eggplant(all cut into bite size pieces - 1/2 inches)
1 cup - brocolli florets
1 packet of Penne Pasta (I used the Barilla pasta - you can used any other pasta shape too)
1 bottle of Bertolli - roasted garlic pasta sauce (again you can use any pasta sauce of your choice)oilve oil
garlic powder
italian seasoning powder
salt
pepper
parmesan cheese
mozarella cheese - shredded (optional)

Method

On a cookie sheet - arrange all the veggies. Sprinkle some salt, pepper, garlic powder, italian seasoning and add olive oil to it. Put it in a preheated oven at 350 degrees for 25 to 30 mins. Keep checking at times as the veggies get roasted fast. Just roll them over by using tongs - so that all the veggies are roasted well.
Cook pasta in boiling water - follow instruction on the packet. Drain the cooked pasta and add olive oil to it and toss and set aside.
In a non stick saucepan - add some extra virgin olive oil - when it gets hot - add the pasta sauce and bring it to a boil. To this add the roasted veggies and the cooked pasta. Mix it all well - so that the veggies, the sauce and the pasta are well incorporated. Add the parmesan cheese and mix well.
You can eat the tossed pasta right away OR You can put the cooked pasta in a buttered casserole dish - top it with the shredded mozarella cheese. Bake it at 350 degrees for 10 to 15 mins - or till the mozarella cheese is melted and browned a little. This is the baked version :)