Tandoori Chicken takes it name from the word 'tandoor' meaning a cylindrical clay oven. The heat for the oven was provided by charcoal or burning wood within the cylinder itself. Nowadays metal tandoors can be found.
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| Tandoor (Indian clay oven) |
Trinidadians are fond of barbeque chicken, and lately, jerk chicken from Jamaica which is a hot and highly spiced. With that in mind tandoori chicken is one of those dishes that can be easily tolerated by the westerner's palate. While there are several variations of this dish, I will present one version that I have personally used on many occasions with success. It consists of a simple blend of spices.
INGREDIENTS
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| Serving suggestion for Tandoori Chicken |
- 6 cloves
- 6 dried chillies
- 1 tsp grated ginger
- 2 tsp chilli powder
- 2 -4 cloves garlic crushed.
- 1 tsp salt
- 1 tsp red food colouring
- 1 small chicken jointed (skinless)
- 1 - 2 oz ghee
- 1 tsp hickory smoke (optional)
- Lightly roast cloves and chillies in a heavy saucepan
- Grind finely as possible
- Mix this with the yogurt, ginger, garlic, chilli powder, salt and red food colouring
- Pour this mixture over chicken and marinade overnight in the fridge. (Can be left for 4 - 5 hours)
- When ready, cook on a hot charcoal grill.
- Baste with ghee while cooking.
- No barbeque sauce to be used!!!!!
- Serve with lemon wedges
SERVES 4 - 6
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| Tandoori Chicken |
Can be adapted with other meats such as lamb. Give it try!
Until next time.
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