Thursday, 26 August 2010

Tandoori Chicken..... Mood = Ethnic

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!!!!


tasteofbeirut said...

Love tandoori chicken but I always thought you ad to have a tandoor to make it properly! You are motivating me to try it at home! Love that (fake) color too!
You made me laugh about the yogurt. Are you speaking Greek all day long now?

pav said...

Just to clarify, Jouide brought the yoghurt to the table all by herself.

Whether or not my influence of having greek yoghurt accompany almost every meal has rubbed off on her, is another matter entirely!

Next time we'll have the tandoori chicken with a plate of feta cheese...hmmmmmm

5 Star Foodie said...

This tandoori chicken looks excellent, superb flavors!

My Kitchen in the Rockies said...

I have a chicken in the fridge and this recipe sounds perfect.I also love Indian food.

shaz said...

Oh yum, the photos are absolutely mouthwatering! I've often made tandoori chicken without the food colouring but you're right, it just doesn't look right! It ends up looking just like ordinary barbecue chicken even though it tastes good :)

Juliana said...

OH! Your tandoori chicken looks absolutely delicious, love the vibrant color and it is so inviting :-)

Heavenly Housewife said...

Your tandoori chicken looks incredibly authentic! Amazing job!
My husband is indian and he is allergic to peanuts (not almonds). If you are worried about nuts, I'd stay away from "korma" dishes, but typically there are not a lot of nuts in indian food, and deffinitely not peanuts (if there are nuts, it will be almonds or pistachios).
*kisses* HH

Anna Johnston said...

I never knew the red orangy colour in tandoori was food dye either. Who woulda thought!!
This recipe sounds so darn simple that I think I'd like to try it sometime.
Many thanks
Cheers Anna

Nithu said...

Lovely picture. nice one.

M. said...

I love Indian food myself, and Tandoori chicken especially!!!
thanks for the recipe :)

My Kitchen in the Rockies said...

I made your Tandoori Chicken last night and it was a huge hit.
I will link back to your blog when I am ready to post. Thanks so much for the great recipe.

Joudie's Mood Food said...

@ MKITR, i am so glad you made the chicken tandoori. It really is easy, simple and a great recipe. I love it and have already made it 3 times. Glad your family enjoyed it too. YummY!

elra said...

Amazing tandori chicken, drooling here.

Radhika said...

You have nailed this recipe. Looks gorgeous and inviting.

Joudie's Mood Food said...

Radhika, it was your recipe that made it work so well.... Yumm! It was such a hit, i have made it several times already!
@HH, thanks for the tip. I have such a nightmare going to eat out at Indian places. Its horroble having an allergy like this. But glad i can replicate it at home.... By the way your cake is still the talk of the house.