August 29, 2009 Leave a comment
First of all, do you have one of these? or these? I really want one. I think my life would be seriously improved by a tandoor. But I’m really not going to make one, I can’t afford to buy one, and I don’t think I’ve got the space for one. Would I use it though? Hell, I think I’d use it every day! Sirriusly! Every regular reader of this blog knows I love a curry, but I love tandoori meats and naan breads the absolute mostest. Unfortunately, given I don’t have any of the specialist kit, its never going to be curry-house authentic. It can still be good though, as the below recipe will show you. I’ve chosen to cook this chicken on the barbecue – I think it took around 40 minutes, but you can do it under a hot domestic grill or in the hottest oven for 20-30. Chicken is cooked when juices run clear and the meat pulls easily away from the bone.Recipe enough to serve 4 with salad.Taken from the ever reliable The Complete Book of Indian Cooking.Don’t be surprised that your chicken is not curry-house red. You’d have to dye it with food colouring to achieve that. Just like they do.
- 8 small chicken joints. skinned
- 3 dried red chillies
- 1 tsp maldon sea salt
- 2 tbsp coriander seeds
- 2 tbsp lime juice
- 2 garlic cloves, crushed
- 1 tsp ground ginger
- 1 clove
- 2 tsp garam masala
- 2 tsp chilli powder
- 1/2 onion, very finely chopped
- 300ml plain natural yoghurt
- lemon and lime wedges for garnish and sprinkles
First off, slash a couple of big cuts into your chicken pieces with a big sharp knife. In a large pestle and mortar or blender, crush together the salt, chillies, garlic, clove, coriander and ginger. When as combines as you think likely, add the lime juice, you might want to give it another bash if you’re using a pestle and mortar and then stir in the chilli powder and garam masala. Transfer the mixture to a small non stick pan and heat through, gently. Add the onion and fry this for a few minutes. Stir in the yoghurt and remove the pan from the heat until cooled. Now, for first preference you want to get a large plastic food bag and pop the chicken and then the marinade in and squish it about. Or, get a non metallic dish and put the chicken and marinade and swoosh it about until fully coated. Either way, stick it in the fridge for at least 4 hours or upto 36.
Bring back up to room temperature when ready to cook, and either barbecue, put in your tandoor, or put in the hot oven or grill. Leave to rest 10 minutes and scoff.