chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | tandoori chicken

as i was cleaning the stove the other day, i contemplated on getting a new oven to replace the current one.. back then when we were getting our kitchen done, i didn’t include a built in oven into the cabinets layout.. i prefer mobile ovens compared to the ones fitted in between cabinets.. so, i’ve been using a medium sized electric oven all these years that’s served me really well.. however, it’s been showing signs of ‘old age’, much to my dismay.. the generated heat is getting weaker and weaker and i find myself cooking food in the oven for longer periods than usual.. that oven has followed me from my old rented place to our current home, so many good and tasty memories we’ve shared together and the idea of replacing it with another is.. well.. not pleasant..

so, it’s shopping for a new oven pretty soon and i already have a few models in mind.. this time, i’m gonna get something much bigger, maybe big enough to fit a whole turkey in.. i’m all set on roasting my own turkey for Christmas this year, oh yeah~ besides, bigger IS better, anyway, especially when it comes to kitchen stuff..  :mrgreen:

anyhoo~

today’s recipe is one of my favorites for oven baked/roasted chicken.. :mrgreen:

there’s a recipe for tandoori chicken in one of my favorite cook books, How To Cook Everything by Mark Bittman.. it’s a pretty simple recipe, using spices and yogurt to marinate chicken.. i gave it a try and i just love how the chicken turned out.. juicy, flavorful and tender, especially when ayam kampung/free range chicken is used..

tandoori chicken sold outside is usually red all over, thanks to red food coloring.. the chicken is baked in a tandoor, a clay oven shaped like a huge, round pot with an opening on top and heated underneath.. it’s often a side order to go with naan bread, which is also baked in the very same tandoor.. naan bread and tandoori chicken are both of Indian origin and can be easily found in most Indian and mamak/Indian Muslim eateries.. you’ll know there’s tandoori chicken available when there’s a tandoor sitting right at the side of the shop entrance or in the open kitchen..

i served this tandoori chicken with a home made fresh cucumber and pineapple salsa as well as naan bread and curry bought from a mamak restaurant nearby.. you can also make a wrap using the chicken meat, flat bread or tortilla, salsa and salad greens and a sauce if you like.. :mrgreen:

TANDOORI CHICKEN

Ingredients :

  • whole ayam kampung/free range chicken, cut into smaller pieces

  • plain yogurt

  • shallots
  • garlic
  • ginger
  • coriander powder
  • cumin powder
  • garam masala
  • paprika/red chilli powder
  • sea salt

Method :

  • in a food processor, blend shallots, garlic, ginger, coriander and cumin powder, paprika and sea salt to a fine paste
  • mix in yogurt to the mixture. taste, add more sea salt or yogurt if needed

  • in a bowl, mix chicken with marinade mixture

  • let the chicken marinate in the fridge overnight
  • preheat the oven to 200° Celcius
  • oil a baking tray
  • place chicken pieces on the tray and bake in the oven for about 40-45 minutes, or until the juices run clear

  • remove chicken from the oven when done and let it rest for about 5 minutes
  • serve, and enjoy

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This entry was posted on Thursday ~ August 22, 2013 by in made in MyKitchen, poultry and tagged , , , , , , , , .

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