Tandoori chicken, another favourite roast where the oven does all the cooking. I have tried it with chicken pieces and whole chicken and they are both turned out to equally good.
Ingredients
1½ kg chicken
Marinade
175 gm yoghurt
1 tsp garam masala
½ tsp ginger powder or 1 tsp fresh ginger
1 tsp garlic mashed
1 tsp chilli powder
¼ tsp tumeric
1 tsp ground coriander
1 tbsp lemon juice
1 tsp salt
Method
1. Clean the chicken and pat dry.
2. Mix together marinating ingredients.
3. Marinate chicken with yoghurt-spice mixture overnight or for at least 6 hours.
4. Preheat oven to 180C. Roast chicken on a rotisserie or on a roasting rack. Bake for 1 hour or till chicken is cooked through and browned on top.
5. Remove from oven and cut to bite size.
Tip: If you prefer the chicken to have a reddish tone, add a few drops of red colouring to the marinade.
Note : Drumsticks or chicken pieces can be used instead of whole chicken. If chicken skin is removed, add 2 Tbsp oil to the marinade.
Recipe : marmalade @ kitchencaper (adapted)
Tuesday, August 01, 2006
Tandoori Chicken
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4 Comments:
It looks like a tasty dish (anything marinaded in yoghurt is!) but it is missing a lot of the spices that go into a tandoori chicken
(ground seeds from green cardomon, ground cinnamon, mace, cloves, black pepper, cumin, coriander seeds and red chillies). Also ginger powder is no substitute for fresh ginger- Indian cooking treats them as totally different spices!
Try putting in these spices freshly ground instead of the garam masala and hope you will see the difference.
Back in 2006, I would be very lucky if I could buy fresh garam masala or even fresh ginger let alone whole spices.
And of course it goes without saying one should cook the tandoori chicken in a proper tandoori oven !
I live a part of the world where there is still no garam masala even, although fresh ginger has slowly come in now. For many years I used to hoard ginger like gold coins! In fact still have to do that with so many things.
But if you come across green cardamon, do get it: it gives a very nice taste.
As for tandoori ovens, you can get these Indian inventions called "domestic gas tandoors" that sit on your normal kitchen gas burner.
But in real life a tandoor can be built by starting out with a large metal cylindrical container and building it up steadily with layers of clay: kids mud pies?? It was a simple device
People seem to have built them from flower pots
http://www.poptastic.com/tandoor.html
The Tandoor site tells you how to make your own, and someone else used an oil drum.
I have discovered a quicker alternative, at least for the naans: a pizza stone or even a clay tile stuck in the oven at max temperature seems to do the trick.
Am off to make your Siew Yoke; as people don't do pork roast much here, have got the butcher to debone half a pork shoulder for me, still got about 3 kgs of meat! He usually buys it t make to make fresh chorizo sausages.
Fast forward to 2010 and I now have an Indian shop nearby which sells whole spices at a very reasonable price. Fresh ginger is no longer a rarity. :)
Nowadays I don't buy garam masala. I make my own. I have the recipe in the blog. In fact I don't buy premixed stuff or powdered spices. I grind my own - so much fresher. A bit more work but so worth the effort.
So how was your Siew Yoke ? If you like roast pork you would most probably like char siu as well.
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