12 Apr 2014


Cooking in a clay pot is one of the most glorious ways to guarantee the most juiciest meat and a thick sumptuous sauce from all the juices from the chicken, beautifully combined with the yogurt, herbs and spices.  This is a simple one pot cook which is packed with flavour that will have you wiping your plate clean with your flat breads!

(serves 4)
Don't panic you do not have to make your own spices you can buy good Tandoori spice mix from most supermarkets, which means just skip to adding all spices to the yogurt marinade part.

4 chicken quarters
1 tbsp ghee
1 large onion puréed 
2 cloves garlic puréed 
5 cardamom pods, seeds only
1tsp cumin seeds
tiny pinch ground cloves
1/2 tsp black peppercorns
2 tsp coriander seeds
1/2 tsp turmeric powder
1/4 ground cinnamon
1/4 tsp grated nutmeg
2tsp Kashmiri chilli powder
1tbsp tandoori masala powder
1lrg pinch of salt
2" piece of ginger grated
6 cloves of garlic grated
1/2 juice of a lemon
300g Greek yogurt

First make the marinade for the chicken, in a dry frying pan gently warm up the coriander seeds, cumin seeds, black peppercorns, place in a pestle and mortar or a coffee grinder and pound to a powder, next intake a saucepan add the ghee and on a medium heat add the puréed onions and garlic, cook for 5 minutes until softened, add the ground spices and all the dry ingredients mix well.  

Next place the yogurt in a bowl and add the 6 cloves of grated garlic, ginger and the lemon juice and all the other mixed spices, mix well and coat the chicken quarters thoroughly with the marinade, leave in the bowl, place in the fridge for at least 30 minutes, overnight is even better.

Take your terracotta crock pot, tandoori oven or chicken brick and pour the chicken and marinade into the pot with a little water, place the lid on and cook for approx 45 minutes at 180 degrees for the first 20 minutes and 160 degrees for the rest of the time, check that your chicken is cook through before serving.  

When you take the lid of your tandoori pot the aromas will be outstanding, serve with fluffy rice, flat breads and a side of yogurt with some Harissa paste rippled through.

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