I love Indian food, and the only problem i have with eating this type of cuisine is that i am never sure about the nuts situation in the kitchen. I am allergic to nuts and have read many a horror story about people having anaphylactic shock after eating something that had almond paste in it or a peanut. So i tend to usually eat Indian food at friends houses or i make it myself. I was looking through some great blogs for inspiration and found some wonderful recipes, some of which i followed but changed slightly. The blog that totally got my attention is a beautiful and very helpful blog called Food for 7 stages of life. Have a look over there and you will see where i am coming from. Very authentic, beautiful cooking.
Tandoori chicken is one of my favourite Indian dishes and the colour, is just jewel like. It has such a deep tangerine burnt orange red that just grabs your focus and you just want to devour it. I never knew how to make this happen until i read the recipes and realised that red food colouring was used! How naughty is that! I though it was from the spices and the cooking method, but it turned out to be much simpler then that. The colour really does make a difference psychologically. I am not sure why, but it does.
This dish is simple to assemble but just needs time marinating for up to 24 hours so all the flavours and colours can get right in there. Also it tenderises your meat during marination.
I made mine with my naan recipe that is just to DIE FOR!!!! You have to try it. Naan is just my absolute favourite bread EVER!!!! I could eat it with anything and everything. I also served this with Cumin rice, mango chutney and some Greek Yoghurt. Of course that had to creep in somewhere ..... remember who i am married to.
1 Whole chicken
Juice of 1 lemon
2 teaspoons of turmeric
2 teaspoons of cumin powder
1 teaspoon of cayenne pepper
1 green chili
1 small knob of ginger
5 Tablespoons of yoghurt
1/4 teaspoon of red food paste
Lemon and salt mix:
- juice of one lemon mixed with 1 teaspoon of salt
- Mix together and rub into chicken.
- Blend all the ingredients together in a mixer and set aside
- Cut your chicken in half and remove the skin and slice with gashes all the way through to the bone.
- Place the lemon salt mix on the chicken and rub.
- Put in the fridge for about 15 minutes and then rub the blended ingredients.
- Now all you have to do is let this marinate for 24 hours.
- The next day, or if you are impatient like me (i waited 4 hours), put your oven to 250 degrees and place your chicken in a baking tray and cook for about 35-50 minutes depending on your chicken size.
- While your chicken is cooking you can make your naan bread and cumin rice.
- Remove the chicken from the oven and serve
Enjoy with chutney, Naan and cool yoghurt. Simple and perfect. Oh, and don't forget to eat with your hands!!!!