Saturday, 23 July 2011

Tandoori Chicken

Have to admit, I thought attempting Tandoori Chicken was just a tad ambitious but thanks to this guy it seems not! This turned out looking and tasting just as good as in an Indian restaurant. Great success.

Two chicken breasts
1 t of Salt and Chilli Powder
1 Lime (or lemon)
6 T Plain Yoghurt
1 t each of: Coriander Powder, Cumin Powder, Pepper, Garam Masala, Tumeric, crushed Ginger and Garlic
1 T red food colouring

Carefully cut slits into both sides of the chicken breasts.

Mix together the salt, chilli powder and juice from half of the lime. Use your hands to rub this mixture into the slits made in the chicken.  

Tandoori chicken marinade: Combine the yoghurt with all of the remaining spices etc, juice from the other half of the lime and a half teaspoon of salt. This should be a paste like consistency. Add red food colouring and mix well. Please don't use your hands for this (if you watch the You Tube tutorial you will know what I mean!)

Coat the chicken in marinade before splashing with a little oil. Applying oil on top of the marinade apparently helps it to stick to the chicken. Marinate in the fridge for as long or as little as you like (we left for approximately four hours). 

When you are ready to cook, do so in a very hot oven preheated to 220 degrees, for approximately half an hour, until the chicken starts to blacken ever so  slightly. 

Served on a bed of steamed cabbage with spiced rice. With a side of Poppadoms, homemade lime pickle & mango chutney and Raita (cucumber dip).

I still cannot believe how well this turned out. New signature dish.

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