Tandoori Nights (I feel like chicken...)

Tandoori Chicken has long been a favourite in Indian Restaurants.  Not too spicy and tasty succulent meat always go down well.  It is perhaps a surprise that this is very easy to make at home and get really great results. Indians would laugh at the lurid red offerings in English - Indian Restaurants and the version we offer here is closer to the real thing.

It is also a flexible dish as it can be cooked under a grill, in the oven or best of all gently on a BBQ.  It can be made from drumsticks, thighs, wings or breast cubed on skewers, or as a whole bird roasted in the oven. As the skin is never used for this dish it is also a healthy choice.  Other meats can be substituted, Lamb this way is just delightful.

All you really need with this is some lovely Basmati rice and your own choice of side salads, Cucumber raita and spiced tomatoes would be good.

For four

8 thighs or 12 drumsticks or four breasts cubed, all skinned.

Marinade 1

Juice of 1 lemon

1 tspn chilli powder, raise or lower – your choice

1 tspn salt

Marinade 2

1 cup plain yoghurt

½ cup veg. oil

1 tspn mashed ginger

1 tspn mashed garlic

1 tspn ground coriander

1 tspn ground cumin

½ tspn turmeric

Method

Mix Marinade 1 together and make slashes in the meat, then place meat in Marinade.  Leave in fridge for 45 mins.

Mix Marinade 2 together and place meat in this. Leave in fridge for 3 hours.

Now heat oven to Gas 7, you need it hot to seal the meat and get the right texture.  Bake in oven for 20-25 mins and it should be almost singed on the outside but moist in the middle.

Perfect rice

Some people have trouble cooking rice but follow these rules and you will get superb results.

For four

2 cups good quality Basmati rice

Method

Wash the rice under running water. Do this by putting the rice in a sieve, place the sieve on a pan and run water into it.  Shake the sieve now and again and keep the water running.  It may take 20 mins for the water to run clear.  Now drain the rice in the sieve.  When dry place the rice in a medium sized pan.  Add 2&1/2 cups of water and 1tspn salt (optional ).  Bring pan to boil on smallest ring, cover with foil and put lid on, there must be a tight seal here.  Turn heat to absolute minimum and cook for 6 mins exactly.  Turn off heat, do not touch and leave for 10 mins.  Your perfect rice will now be ready.

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