Tandoori Chicken Spices up Wine Pairing

LXV has opened up the restrained jargon of pH and acidity of wine, to a more inclusive and experiential conversation of flavors and senses, through spice pairings, aphrodisiac pairings, and "Indian food and wine" pairings. The LXV Wine Lounge (Tasting Room), in downtown Paso Robles, is a sensory experience , with deep blue walls, day beds full of vibrant colors and plush pillows, wines paired with spices, and labels inspired by the 64 arts of KamaSutra.

Sourced from the most coveted Willow Creek Appellation in Paso Robles, the style of the wine is in keeping with the old world ( minimalist and elegant), expressed through contemporary blends such as Sangiovese-Petite Sirah (Crimson Jewel), Grenache-Syrah-Tempranillo (Rising Tempo), and Cabernet Sauvignon-Syrah (Lover's Spell).

The Reserve Wines focus intensely on the terroir - Reserve Cabernet Sauvignon (classic

Bordeaux style), Reserve Sangiovese (Brunello clone) , Cabernet Franc-Merlot (Right Bank, Cheval Blanc style )

Each wine is meticulously paired with spices, salts and herbs that flushes out layers after layers of complexity in the wine, leaving your palette heightened and hungry for more.

Try the recipe below for Tandoori Chicken with LXV Viognier (Summer Satine) or the LXV Rising Tempo, a blend of Grenache, Syrah and Tempranillo.

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Recipe:

TANDOORI CHICKEN

Perfect for barbeque season, this mouth watering delicious chicken is well known as tandoori murgh, murgh meaning chicken and tandoor is a clay oven in which the spice and yogurt marinated chicken are grilled. But this recipe tastes equally delicious when made in a conventional grill as well.

Ingredients:

2 pounds chicken legs

First Marinade:

1 teaspoon salt

1 lemon, juiced

1 tsp red chili powder

1 tsp ginger paste

1 tsp garlic paste

Second Marinade:

1 1/4 cups hung yogurt

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder

½ tsp garam masala powder

Salt to taste

Bit of Black Salt (optional)

2 tbsp mustard oil

1 tsp turmeric

Preparing the chicken:

Remove skin from chicken legs and score them deeply so that the marinade and the grill’s heat will penetrate to the bone.

3 cuts on drumstick

3 cuts on the thigh

1 cut at the joint

1 cut at the base of the drumstick to cut the tendon off.

Place in a shallow dish. Sprinkle both sides of chicken with the “First Marinade”. Set aside for at least 4 to 5 hours.

Hung Yogurt : Hang yogurt in a muslin cloth to drain out excess water. A cream-line yogurt will do.

Mustard Oil: The easy way to make mustard oil at home : crush mustard seeds in a mortar pestle, until they form a yellow paste – add to a base oil such as coconut oil.

Combine ingredients of second marinade. Heat the mustard oil and when it is sizzling hot, remove it from the fire, add turmeric and quickly add it to the marinade. Work this mixture into the slits of the chicken. Cover, and refrigerate for 2 to 4 hours. Any longer and it will over marinate, ending up in an unappetizing mash-on-the-bone.