© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Curry Club Indian Restaurant Cookbook by Pat Chapman
The most renowned and delicious recipe amongst all the Tandoori dishes is the "Tandoori Chicken". Although difficult to reproduce the exact smoky roasted flavour that a Tandoor oven gives, it is possible to make this recipe at home. The secret to making a good "Tandoori Chicken" lies in the marinade you make. This recipe comes from "A taste of the Punjab" by Lali Nayar.
1 ½ pounds skinned, part-boned chicken breast pieces
1 ounce fresh root ginger, peeled and chopped
4 plump cloves of garlic, peeled
2 tablespoons natural yoghurt
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon mustard oil
1 tablespoon dried fenugreek leaves
1 teaspoon dried mint
1 teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon garam masala
salt, to taste
4 drops of natural orange food colour
2 tablespoons finely chopped fresh coriander leaves
Make 3 to 4 deep incisions in each chicken breast. Put the chicken in a bowl and set aside.
In a liquidiser (blender), put the ginger, garlic, yoghurt, 1 tablespoon of lemon juice, vinegar, mustard oil, fenugreek leaves, mint, cumin seeds, chilli powder, garam masala, salt, food colour and the coriander leaves. Process until everything is well blended. Pour the mixture over the chicken, coating well and ensuring that it gets into the incisions. Cover the chicken and place in a refrigerator for 8 to 24 hours.
Preheat an oven to 425°F.
Remove chicken from the marinade and put in a baking tin, cook in the oven for 30 minutes. Turn the pieces once during cooking and baste with the juices occasionally. The chicken should be crisp on the outside and cooked through at the centre. Just before serving, brush the chicken with the remaining lemon juice and
place under a preheated grill for about 1 to 2 minutes to brown.
Serve with Tandoori Roti, Raita and Salad.