Sunday, December 12, 2010
Tandoori Chicken and Yellow Egg Basmati Rice
When my homeboy Irv bought me my own mini-tandoori clay oven a few years back I never realized how much I'd use it. It's the kind of thing you get bought and never use, but I love it and use it whenever I've got the urge to make some Indian chicken. I rolled it out last night and sorted out some lekker Tandoori chicken and yellow rice with eggy-wegg...
Chicken (Doh!) (Can be breast, legs whatever)
2 tbsp Garlic & Ginger paste
2 tbsp Tandoori powder or paste
2 tbsp Yoghurt
Juice of 2 lemons
Mix the above in a big bowl and add the chicken pieces. Stab the chicken with a shank so it's covered in holes. Rub the paste in with your hands so its properly coated, cover with cling film and leave for as long as you can.
Soak the clay oven in water for a bit and place in the oven at 220. When it's hot, remove and bung in the marinated chicken, with as much touching the sides as possible.
Cook for about and hour (you can tell when it's cooked, when it begins to fall off the bone).
Remove chicken and pour juice from tandoor into a pan, adding the remnanst of the marinade. Add a bit more water, half a chicken stock cube, some chilli and pepper and then boil - this the Rassam (gravy).
350g Basmati Rice (soaked)
2 tsp Turmeric
1 Cinamon stick
4 Cardarmons (bruised)
2 tsp Garam Masala
2 tsp Coriander powder
2 Eggs (boiled and peeled)
2 tbsp Yogurt
2 tsps Chilli flakes (optional)
Stick the above in a pan and fill with water so it's a finger joint above the rice. Mix well and add a decent amount of salt.
Bring to boil and cook on lowest heat possible for 20-mins. Do not remove lid untill cooked.
Serve with chicken and gravy splashed all over...