This is a winning dinner cooked in your home oven with all the benefits of charred clay pot cooking ensuring your tandoori chicken will be unbelievably moist succulent and outrageously flavoursome. This has my family demanding more more more! Served in skillet cooked flatbreads with charred onions, crisp iceberg and a fresh mint mayo yogurt, this dinner leaves my family almost silent at the table, the whole reason for cooking and sharing is just this watching everyone enjoying every mouthful.
Marinating 12 hrs+ / Cooking 20 minutes
Flatbread 1hr proving / Cooking 4 minutes
Equipment Clay pot, Clay flowerpot and base as lid or Casserole dish with lid.
Ingredients
(serves 4-6)
Tandoori Chicken 12-24 hrs in Advance
8 skin off boned out chicken thighs cubed
200ml full fat yogurt
2-4 tbsp tandoori spice
(homemade recipe below)
Marinate the chicken in the yogurt and tandoori spices over night or 24 hrs is great but in a hurry just a hour will do, the longer the marinating the deeper and better the flavour.
Fixings Family Style
1 iceberg lettuce finely sliced
2 onions chunky sliced
1 tbsp olive oil
1 bunch fresh mint chopped
6 tbsp mayonnaise
250g yogurt
Mix the yogurt, mayonnaise and chopped mint together.
Heat your skillet hot add the oil and onions, sear the onions for 5 minutes.
Homemade Tandoori Spice
Dry Spices
4 tbsp paprika
1 tbsp ground ginger
1 tbsp garlic powder
1/2 tsp grated nutmeg
1/2 tsp ground turmeric
1/2 tsp Himalayan sea salt
1 tsp sugar (optional)
Whole Spices
6 dried Kashmiri chilli's or 1-2 tbsp ground
3 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fenugreek seeds
1/2 tsp whole cloves
1 cinnamon stick
1/2 tsp whole black peppercorns
1/2 tsp cardamom seeds from 10 bashed pods
Heat a dry skillet medium hot, add all the whole spices and gently warm for a minute or so. Remove from the pan and in a spice, coffee grinder or pestle and mortar grind the whole spices to a powder, mix with the remaining dry spices. Keep remaining spices in a air tight ball mason for up to three months.
Flat Breads 1-48 hrs in Advance
500g 00 flour (blue caputo)
15g yeast (optional)
10g Himalayan sea salt
50g olive oil
320g water
Flatbreads
Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size if you want to use immediately, then other options are leave to prove slowly in the fridge for 24hrs, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.
Take a oversized golf ball piece of dough, dust your work top with a little 00 flour, roll into a ball and roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, keep warm by wrapping in a tea towel until serving, these flatbreads are best served warm but are almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven for 3-5 minutes and Ta-Da almost as good as fresh.
Ready To Cook
Pre heat your oven 180 C, if using a clay pot or flowerpot soak in water for 15 minutes. Heat a cast iron skillet or griddle really hot. Skewer the marinated chicken and place on the griddle, leave for around 4-5 minutes to char, turn over and char the other side. Remove from the griddle and place the skewers in your clay pot along with 50ml of water, pop on the lid and place in the oven to finish cooking for a further 10 minutes, leave to rest in the clay pot for 5 minutes before serving.
Serve family style with a stack of warm flatbreads, all the fixings and enjoy.
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