Tantalising chicken made with love

LATA Narshai discovered the Indian tandoori Chicken dish during her first trip to India and she made sure she came back with the recipe.
After ordering the meal at a restaurant, the Walmer resident was so impressed she asked the waiter how to make it.
“He called the chef who then gave me the recipe,” Narshai, 57, said.
Tandoori chicken is a popular spicy dish in India. It gets its name from the traditional tandoor oven but it can be cooked in any oven or on the braai.
“It is a Summer dish that is served with naan bread,” Narshai said.
“It is healthy because it is grilled or roasted and you don’t use much oil.”
She buys her spices from India as she travels often and enjoys trying new foods wherever she goes.
“It is an easy meal to make and so is the naan bread,” Narshai said.
She said it was important to use good quality spices because flavour was more important than spiciness.
The mother of two is mad about food and ran Eastern Takeaways in Uitenhage for three years.
Her father used to run an Indian cafe and the rest of her family also love cooking.

Indian Tandoori Chicken

Tandoori chicken is marinated in yoghurt, lemon juice and spices, then grilled over hot coals, or roasted in hot oven.
This recipe needs to marinate at least eight hours, or overnight.
It is one of the most popular dishes in India and is traditionally cooked in a clay oven.
1 whole chicken, cut into serving pieces , skinned and trimmed of all fats
First Marinade
2 tbs lemon juice
1 tsp salt
1 tsp chilli powder
Rub this mixture all over chicken pieces
Second Marinade
1 cup Greek yoghurt
1 tbs minced garlic
1 tbs minced ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp chillipowder (optional if you want it spicier)
¼ tsp ground cardamom
¼ tsp ground cloves
¼ teaspoon ground black pepper
¼ teaspoon tumeric powder
½ teaspoon salt
1 – 2 tbs oil for brushing over chicken
A few drops red food colouring to give it an authentic colour
NB most spices can be obtained from any Indian spice shop
Slices of cucumber
Slices of red onions
Lemon wedges and chopped coriander
Using a sharp knife cut slashes in the flesh of the chicken to allow the marinade to penetrate and place into a large bowl.
Combine all first marinade ingredients and rub over chicken.
Combine ingredients for second marinade and pour over the chicken and rub into the flesh.
Cover and refrigerate for eight hours or overnight.
Remove from refrigerator 30 minutes before cooking.
The chicken may be grilled over hot coals in a weber, or roasted in a hot oven.
If roasting preheat oven to 190ºC.
Place chicken pieces in roasting pan, leaving some marinade for basting.
Brush chicken with oil.
Cook the chicken for 25 -30 minutes turning once until the juices run clear when the piece is pierced near the bone with a knife.
Serve the chicken on platter with all garnishing.
Serve with hot naan bread (flat Indian bread) and coriander and mint chutney.

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