I was watching BBC1 and came across a cooking show by Simon Hopkinson. He made tandoori chicken and right away I knew that it would make my dinner menu this week. It seemed pretty straight forward and indeed it is. The main thing is having the patience to let the chicken marinate overnight.
I kind of like having something marinating in the fridge, the promise of a meal yet to be made.
The tandoori chicken was good. Not quite as good as in an Indian restaurant but definitely a good weeknight dinner!
One thing I dislike immensely about winter is the fact that all my photos are taken at night. My preference is natural light. And you know that I take my photos as things come out of the oven and are about to be devoured so I really don't have time to fuss around. Instead of a photo you get a little illustration I made of my chicken drumstick of last night.
Here is a link to the recipe on the BBC website. And here is a copy of the original recipe.
Note: this recipe is for quite a large amount of chicken, I just halved everything (except the dip) and it worked just as well!
For the chicken:
1.75kg chicken drumsticks, skinned
pinch salt
2 lemons, juice only
500g plain yoghurt
3-4 tbsp tandoori spice mix
For the dip
3-4 tbsps plain yoghurt
pinch salt
pinch sugar
5 fresh mint sprigs
1 green chilli, deseeded, sliced
Preparation method
Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. (this is the worst part since I hate touching raw chicken - but just persevere and you will be rewarded!)
Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
Preheat the grill to high.
Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
I kind of like having something marinating in the fridge, the promise of a meal yet to be made.
The tandoori chicken was good. Not quite as good as in an Indian restaurant but definitely a good weeknight dinner!
One thing I dislike immensely about winter is the fact that all my photos are taken at night. My preference is natural light. And you know that I take my photos as things come out of the oven and are about to be devoured so I really don't have time to fuss around. Instead of a photo you get a little illustration I made of my chicken drumstick of last night.
Here is a link to the recipe on the BBC website. And here is a copy of the original recipe.
Note: this recipe is for quite a large amount of chicken, I just halved everything (except the dip) and it worked just as well!
For the chicken:
1.75kg chicken drumsticks, skinned
pinch salt
2 lemons, juice only
500g plain yoghurt
3-4 tbsp tandoori spice mix
For the dip
3-4 tbsps plain yoghurt
pinch salt
pinch sugar
5 fresh mint sprigs
1 green chilli, deseeded, sliced
Preparation method
Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. (this is the worst part since I hate touching raw chicken - but just persevere and you will be rewarded!)
Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
Preheat the grill to high.
Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
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