Tag Archives: Tandoori marinade

Tandoori chicken breasts and a twisted ankle

The equine osteopath paid a visit to put Bijou’s ankle back into place the other day. He had dislocated it while gallivanting furiously around the field with Java; just how incompetent can a horse be? It’s a shame the osteopath couldn’t put his brain back into place too. At one point he and Java were so over-excited that he was bucking, pirouetting and galloping simultaneously. And I certainly don’t say this as a nod to his prowess.

In other news, Java has been passing the time chewing on hens’ heads. I’m not sure whether her intent is malicious or not, although I do know that I wouldn’t feel comfortable about having my head chewed on by Java. I will have to explain to her that, in civilised circles, you wait until the chicken is cooked before chewing on it. I do feel a little responsible though – I’m afraid she may have spotted me doing something similar when I was a dishy young whippersnapper (as opposed to the handsome and distinguished older man that I have become) and one of the hens and I were an item. Those were the days…

Hopefully this recipe will show Java why it’s worth waiting for the chicken to be cooked before eating it, although I’m not holding my breath.

Ingredients (serves 4)

4 chicken breasts, cut into strips

150g plain yoghurt

1 tablespoon olive oil

Juice of 1 lemon

2 shallots, peeled and chopped

2 cloves of garlic, crushed

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground corinder

1 teaspoon chilli powder

1 teaspoon garam masala

Mix the ingredients together and marinate the chicken breasts for at least an hour, or overnight if possible. Preheat the oven to 220°C. Place the chicken on a lightly oiled baking tray and cook for about 15 minutes, depending on the size of the pieces. Delicious served with basmati rice or chickpea pancakes.

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Tandoori chicken and shameless squatters

tandoorichicken

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 😉 ?

hensterrace

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.