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The Sustainable Kitchen: Tandoori Chicken

This class is sold out! Interested students can add their names to the wait list.

This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.

Tandoori chicken is traditionally made in a clay tandoor oven. Our version will be cooked in the wood-fired oven of our Live Fire Theater. Tandoori Chicken is chicken thighs marinated in a mixture of yogurt and spices that include chiles, garlic, fenugreek, cardamom, coriander, paprika, and more. Leaving no waste behind, the marinade will be turned into a finishing sauce. To accompany the chicken, we’ll make turmeric rice and a simple salad. To quell the spices, we’ll utilize an entire pineapple to make a Pineapple Bourbon Smash.

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Instructor: Heather Bell Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that's her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.