Homemade tandoori chicken
1 evening, 2 evenings, 3 evenings and finally THE evening arrived, I have all the things I needed to make my own little Indian meal at home. We had a feast, just myself and my husband well worth the time taken to prepare it…but boy was I exhausted after that (yep after the cleaning and washing up too).
It is just these days, I am really into Indian food, north or south or keralan – whatever, vegetarian or not. I just miss that rich aromatic spices and bombardment of tastes and smells.
What was on the menu? Tandoori chicken (no tandoor so it was in the oven, they went) , aloo gobi (potato and cauliflower in spices) and a simple but yummy masoor dhal (red lentil curry) with basmati rice and pappadums.
The tandoori chicken was made from a paste bought in the wet market here, I just asked the Indian lady to mix the appropriate freshly ground wet spice for me. I added yogurt, saffron, lime, salt and sugar on my own to the marinade and left it coating the chicken for about 8 hours before pan frying it, to get the chicken chunks the nice crusty sides. I finished cooking them by popping them onto a greased baking tray and into a 200 C degrees preheated oven for 10-15minutes.
The next dish – aloo gobi, is one our favourites. The combination of potatoes, cauliflower, spices, fresh green chillies and coriander – is so more-ish and tasty, whoever came up with this dish, just got it right! Last but not least, to counter the 2 other dishes, I made masoor dal (red lentil curry) to provide gravy for the rice.
Tandoori chicken (2-3 persons)
- 2 large breast pieces, cut into cubes of 2cm x 3 cm
- 2/3 cup wet paste for tandoori from the wet market
- 2 tbp of plain yogurt
- 1/2 lime – squeeze the juice
- salt & sugar to taste
- 1/2 tsp of ground saffron
– 1 tbp of minced ginger into pastelike
– 1 tbp of minced shallots into pastelike
– 1 pip of garlic minced, into pastelike ( all above put into a blender)
– 1 tbp of garam masala
– 1 tsp kashmiri red chilli powder or regular
– 1 tsp of ground coriander
– 1/2 tsp of ground cardamon
– 1 tsp ground cumin
– 1/2 tsp of tumeric
– salt to taste
– 1/2 cup + 2 tbp of plain yogurt
– 1/2 lime , squeeze the juice
– 1 tsp of sugar
* sprinkle some saffron for colour if you like (optional)
(mix all above into paste)
Marinade the chicken and coat it well, put it in the fridge for at least 6 hours. Preheat oven to 200 degrees C. Greased light a baking tray, I used aluminium foil to line the bottom, grease the top with a little cooking oil.
Heat up a pan on med-high heat, add 2 tbp of oil. Pan fry the chicken about 1- 1.5 minutes each side. Place the chicken cubes on the the tray , nicely spreaded out and place it in the oven for 10-15 minutes.
Serve it with lime wedges and spanish red onion rings.
- 3 potatoes cubed
- 1 small cauliflower (chop or break the florets into bite size)
- 1 tsp of mustard seeds
- 1 1/2 tsp of cumin seeds
- 2 tsp of ground coriander
- 1 tsp of garam masala
- 1/2 tsp of ground red chilli
- 1/2 tsp of ground tumeric
- salt to taste
- 1/2 cup of water
- 2/3 cup of chopped fresh coriander
- 1 green chilli thinly sliced.
Heat up a pan with oil and when really hot, put in the cumin and mustard seeds till they pop. Add in the potatoes and cauliflower and give it a nice stir to coat them well. Cook for about 3 minutes. Add in the ground spices and salt.
Place the lid on the saucepan to steam cook the vegetables. Make sure you stir the dish from time to time, add in water if it gets too try or burnt. Cook until potatoes and cauliflower are soft.
Add in the fresh coriander and green chillis – stir well. Switch off the fire. Ready to eat now!
- 2/3 cups red lentils (washed)
- 1/2 tsp tumeric
- salt to taste
- 2 tbp of ghee or oil
- pinch of asafetida
- 1 tsp of cumin seeds
- 2-3 dried red chillies
Boil the lentil with 1 ltr of water and the tumeric. Let it simmer, cover with a lid, after that for 15- 20 minutes, do watch it so that the lentils do not dry up and get burnt. Keep adding a little more water if it is too dry (just about cover the lentils). Once the lentils look soft and mushy add the salt, continue to simmer gently on low fire for another 5-10 minutes. (some lentils cook faster than others)
On a separate pan, heat up oil, once piping hot, add in the cumin seeds , asafetida and dried chillies. Make sure they don’t burnt. They should brown nicely and may pop/splatter a little. That means it is ready, the tarka. Pour this tarka into the lentil pot and give it a good stir. Continue to simmer the lentil curry for 2-3 minutes. Switch off the fire.
Serve the dishes with basmati rice.