Thursday 14 November 2013

Tandoori style chicken and spicy potato

To colour or not to colour, that is the question.
Does the palette appeal to your palate?

I don't have a tandoor, hence the style. The chicken doesn't need to be bright red,
but somehow it's expected. Here's nine skinned chicken drumsticks, Slash them with a knife and rub a teaspoon of salt and  a few tablespoons of lemon juice from a lemon or a bottle.

Rub in some red food colouring and set aside. For the marinade, chop and onion, 2 cloves of garlic and some fresh or ground ginger. Add chilli powder, turmeric and garam masala. grind to a paste with a few tablespoons of plain yoghurt Pour the resulting goo all over the chickin, run it in, and put in the fridge  - 24 hours is nice if you have the time.

Put the resulting dayglo chicken on a rack in an oven tray, and put it high up in a preheated (to max temp) oven and cook it for 45 mins or so, turning once, until it looks tandoori style - and the chicken is cooked through

For the chick pea curry chop and fry an onion, grind together cumin, coriander, chilli, cinnamon and salt, fry the powder with the onion, then add a can of chopped tomatoes and a can of chick peas. cook for 20 mins or so until the sauce is thick, then stir in a couple of tablespoons of plain (Greek style) yoghurt

Boil and mash some potatoes. Fry a chopped onion, add chilli powder, turmeric, ginger and mustard seeds. add the mashed potato and stir and fry well until the potato tales up the colour evenly, and is hot

No comments:

Post a Comment