Authentic Curry Recipes

Talk about Tandoori and everyone at once thinks of Tandoori Chicken. That’s all very well, but there is a bit more to the tale than that. A ‘tandoor’ is a circular, clay oven from which the recipe gets its name. They have been used in Northern India for centuries. Reaching a temperature of as high as 900F/480C they can effectively char the outside of the meat while the interior remains tender and moist. So, how exactly is that done?

Ingredients:

4 chicken breasts, thighs, or drumsticks
1.5 tsp cumin
1.5 tsp coriander
2 tsp ground pepper
1 tsp cardamon
0.5 tsp cloves
0.5 tsp cinnamon
2 tsp fresh lime juice

Method:

In a big mixing bowl, combine the spices together well then add the lime juice and stir until well mixed.

Remove the skin from the chicken. Then cut a deep slash in every bit so that the marinade can penetrate the meat. Then add the chicken pieces to the marinade and stir them about until they are completely covered with the sauce. Ensure that you cover properly and allow the meat to marinade for a couple of hours at ambient temperature.

For longer marinade periods, such as 12-24 hours, it is advisable to seal everything in a large plastic box and place it into the ‘fridge. Chicken left at room temperature for a long period can go off, resulting in unsafe organisms developing in the meat.

If you are not fortunate enough to have a real tandoor, an ordinary oven will do. Try not to use a small convection oven as gas ovens will produce a better outcome for this recipe, since they help char the meat. An outdoor BBQ is another brilliant alternative. Ordinarily, you try to suppress the high flames, but for this purpose that will be a benefit.

Pre-heat the oven to 475F/245C. If you have a grilling section, even better.

Char the meat to close the incisions and seal in the juices. Then carry on cooking for about 35 additional minutes, turning halfway through the cooking time.

Alternatives:

As a simpler alternative to the mixture, leave out the separate spices and simply buy some garam masala. To liven up your Tandoori Chicken even more, add a little cayenne pepper. To put a little extra flavour into the marinade,try a teaspoon of grated ginger and a half a teaspoon of turmeric. To make the sauce more sticky, to spread more easily and stick better, add 1 tbsp of yogurt or a quarter teaspoon of cornflour.

Serving:

Tandoori Chicken is often the central dish of Indian cuisine, as it has been since the era of the Moguls. However, it is complemented well by some well-prepared naan. It can benefit from a dab of really flavoursome mango chutney for a sweeter tone to this tasty dish.

Served with an ice cold Indian beer, this recipe makes for an outstanding Saturday evening barbecue, Indian style.

For more Authentic Curry Recipes, click here.