Tandoori chicken and shameless squatters


I’ve arrived at the conclusion that our animals need to be brought to heel. When we were first married, someone actually suggested my husband bring me to heel (yes, really :lol:), but don’t let’s go there today. The hens, having been told in no uncertain terms that hoarding is NOT on, have now taken up squatting. I suppose bad habits are never really eradicated, just replaced with other bad habits – they’ll no doubt be smoking and chewing gum next. Unfortunately they are particularly fond of squatting the most comfortable chair on the terrace, the only one we own that doesn’t dig menacingly into your back. Having made Tandoori chicken yesterday, I’m thinking of investing in a Tandoor oven and was wondering whether they would understand the veiled threat 😉 ?


A Tandoor is a cylindrical clay oven, typically found in Central, Western and Southern Asia. The heat source is a wood or charcoal-burning fire and temperatures can reach over 450°C. If you don’t have a Tandoor to hand, obviously a hot regular oven will do.

Ingredients (serves 4)

8 skinless chicken thighs

1 red onion, chopped finely

Juice of 1 lemon

2 tablespoons olive oil

For the marinade :

150ml greek yoghurt

1  piece of fresh ginger, grated

4 garlic cloves, crushed

1 teaspoon cumin seeds

½ teaspoon chilli powder

½ teaspoon paprika

½ teaspoon turmeric

½ teaspoon sea salt

Slash the chicken thighs several times then cover them with the lemon juice and chopped onions. Set aside in a deepish dish. Mix the marinade ingredients together and pour over the chicken, making sure that all bits are well covered. Leave to chill for at least an hour or overnight if possible. Preheat the oven to 220°C. Carefully place the chicken thighs on a lightly oiled baking tray and cook for about 25 minutes, depending on the size of the thighs. They are cooked through properly when the juice runs clear when prodded with a fork. May be served with basmati rice, naan bread, chickpea pancakes (recipe here), or vegetable curry. Delicious with chutney too.

16 responses to “Tandoori chicken and shameless squatters

  1. Looks really delicious – the tandoori chicken, not your squatters. Will definitely be giving this a try. Hope the squatters react well to their warning!

  2. Mmmm… love tandoori chicken. The marinade sounds great, a tandoori oven would be great, you could make naan also!! Those hens are a rowdy bunch, I can just visualize them on that comfy chair smoking a cigarette and smacking gum, LOL!!! You make me laugh.

    • Naan is definitely one of the next things on my list. I’m just wondering how it will turn out with spelt flour :/? You’re right; the hens are utter layabouts – I just wish they’d do more laying and less abouting 😉

  3. Seeing all the pictures of your hens makes me really want one of my own… They seem like they would be amusing company! Also, the tandoori chicken looks great- might try a vegetarian version sometime 🙂

    • They are SO amusing – I’d never have believed it before having them! I’m sure you could use the Tandoori marinade for pretty much anything so I’m sure you’d find a good vegetarian alternative. Let me know if you do 🙂

  4. Mmmm, this is great. I have a crowd to cook for soon and these would go down a treat! Your hens are gorgeous! x

    • As we say in French, it’s better to see them in a photo than have them in real life! The tandoori chicken would be a great idea for a crowd. They’re really good cold too – I know strictly speaking they should be served hot, but I almost prefer them cold and it makes an excellent Summer party dish…

  5. Terribly amused by the “veiled threat” … I’m horrible! Great post!

  6. My mother-in-law used to have a rooster and a hen. They were very cute and funny to watch. Your hens are very pretty. By the way, love the tandoori chicken too! YUM!

  7. Thanks for your nice comment on my blog so that I can discover your wonderful site. You have fabulous creations and beautiful photos. I really like it 🙂 ……Danny

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