Wednesday, 21 November 2007

Tandoori Chicken

I love all things food. I remember cherishing a copy of Folio – food edition that came long ago with ‘The Hindu’. The food of a region reflects the culture to some extent and one of favorite day dreams while traveling is – discovering an ancient recipe book while digging (I am always a foodie anthropologists in my day dreams) in the Indus valley (thinking big). I love to know what the ancients ate, no matter the geography and wouldn’t mind trying out recipes. Anyway back to reality and the best I could do is watch cookery programs on TV. As a native I am interested in how the British perceive Indian food, so of particular interest are the food programs that are actually shot in India. All famous TV cooks have done it. From Keith Floyd to the latest Gary Rhodes many have made the trip. Of them all, Madhu Jaffery’s series scores the highest and Gary Rhodes the lowest. He did not find a pudding in India worth cooking and that I guess sums it all about his understanding of Indian food. I chanced upon the Tandoori chicken recipe on the Indian series that Madhu did. This chicken was made by a street vendor in Amritsar. I can’t kick myself enough for not committing the recipe to paper. But I made an attempt with the aid of my brain calls and the results were certainly worth a try. Especially if you have parties, this recipe can come in handy as you can marinate the chicken the day before and cook it in an oven on that day.

You will need

  • Chicken thighs (with legs) - 4
  • Single cream – 50 ml
  • Ginger-garlic paste – 2 Tbsp
  • Coriander powder – 2 Tbsp
  • Chilli powder – 1 Tbsp
  • Cumin powder – 1 Tbsp
  • Garam masala – 1 Tbsp
  • Red food color – ¼ tsp (optional)
  • Lemon juice – 2 Tbsp
  • Chat masala – 2 Tbsp
  • Salt as required

Make the marinade by mixing all the powder except the chat masala with the cream, lemon juice, ginger-garlic paste and salt. Remove the skin from the chicken and clean and dry them. Make deep slits on the thighs. Rub the marinade on the chicken and well into the slits. If you want to reduce or increase the heat, adjust the chilli powder accordingly. Cover with a Clingfilm and refrigerate for at least 12 hours, the more the better. When the chicken is ready to cook, preheat the oven to as high as possible. Bring the chicken to room temperature and rub it with some oil. When the oven is really hot, keep the chicken into the oven on a baking tray. After 10 minutes turn the chicken over and baste it with the juices in the tray or with some oil. When both the sides are cooked (you can check by piercing the chicken and if the juices run clear then it is cooked) remove from the oven and let it cool for a few minutes. Then cut the thighs into 2 (you will get a drumstick and the actual thigh part). Toss the chicken or rub it gently with chat masala powder (this does make a difference) and the chicken is ready to serve. Every time I make it, the chickens are well received.

1 comment:

Rina said...

Tandoori Chicken is an all time fav.