View attachment 6472 TANDOORI CHICKEN
This will make 3-4 servings depending how you like your portions I split it by 3
Ingredients:
Small carton natural yogurt
Juice of 1/2 lemon juice
1/2 an onion minced or very finely sliced
4 bulbs garlic minced or you can use garlic powder about tablespoon
2inch piece of minced ginger or you can used ground ginger again about tablespoon
1 tablespoon turmeric
1 tablespoon garam masala
2-3 tablespoons paprika
1-2 teaspoon cumin
1 teaspoon dried coriander leaf
11/2 teaspoon ceyenne pepper this makes it quite hot and spicy - adjust all the dried spices to your own taste
Teaspoon of sea salt
6 large boneless and skinless chicken thighs used whole or you can cut them smaller, you can use chicken breasts but I find them a bit dry
Mix everything but the chicken together in a glass bowl.
Add your chicken and marinate overnight in the fridge stirring occasionally
Take chicken out of the marinade and either grill under a hot grill for 5 mins each side or until cooked through thoroughly. Or place on a rack over a baking tray and cook in the oven on about 200 for 25-30 mins or till cooked
This won't be the bright red that you get in the Indian as they tend to add food colouring, you can add a couple of drops of red colouring to the marinade if you like but I prefer the more natural colour
Serve with whatever you prefer I make the cauliflower bhajee
CAULIFLOWER BHAJEE
I never make this the same way twice, I just use the spices I have in at the time, as long as it's spicy and curried it's lovely
1 large cauliflower cut into florets,
you can use frozen but I find it a bit wet, if you do defrost it first and pat it with some kitchen paper to remove some of the moisture
1 thinly sliced onion
1Teaspoon of fennel seeds
1 teaspoon of corriander seeds or ground corriander
1 teaspoon of ground cummin
1 tablespoon of garam masala
1/2 finely diced chilli or teaspoon of chilli powder
1 tablespoon of turmeric
Any other spices you fancy really
Salt and pepper to taste
Using whatever you like to use for frying,fry the fennel seeds,corriander seeds and diced chilli if you use them for about a minute, add the onion and cauliflower and fry for about 5 minutes, you want to get some charring on the cauliflower.
Mix the remaining spices with about 50ml of warm water to make a paste, add this to the pan and mix in to coat all the cauliflower. You can add more water if you feel it's a bit dry but don't make it too wet
At this stage you can add a couple of chopped tomatoes, or peas, I used some parboiled green beans in this pic as I had them in the fridge.
Cook for a further 5 minutes or until the cauliflower is cooked, I keep a bite in my cauliflower cause I like the texture.
I added a very small amount about a tablespoon of creme fresh because serving it with the tandoori I wanted a wetter bhajee but that's personal choice
Put into a glass dish and put into a hot oven for about 10 minutes to get a crispy top
And that's it! It's easy to do and it can all be prepared and reheated in the oven just make sure it's thouroughy heated through
Or make a veggy version swapping the meat for any veg
