Traditionally tandoori chicken is made in tandoor oven but for the most of us, the normal oven is good enough. Of course if you use the clay oven often, its a good investment. Otherwise a waste of money buying and cramping up the kitchen. In fact I've bought a couple of kitchen equipments which I probably used once or twice and then lying around collecting dust.
Wiser I am now to make do with the electric oven especially for traditional dishes. Take for example this tandoori chicken. Oven it was after marinating the drumsticks with yoghurt and spice paste. The other alternative is grilling in an open pit grill. Whichever but surely tandoori chicken tender to its core is heavenly with the refreshing longan salsa.
For the chicken
4 medium size chicken drumsticks/thighs (or any other part - approximately 150g each)
1 tbsp yoghurt
1 tbsp melted butter
1/2 tsp garam masala or mixed spice powder
1 tbsp plain chilli powder
2-3 sprigs basil leaves - shredded (can be replaced with coriander leaves)
Salt to tasteFor the salsa
1 cup canned longan - drain off the juice
1/4 inch ginger - chopped
1 red chilli - chopped
1-2 sprigs coriander leaves - chopped/shredded
1 1/2 tsp lemon juice
Salt to taste
** Toss all together
Marinated chicken with all the ingredients for at least 3-4 hours.
Place on a baking tray and bake for about 40 minutes or until cooked.
(Turn the pieces to cook on both sides)
Serve with longan salsa.
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