Welcome to Network Chilli’s epic tandoori chicken recipe – part one.
Here is my first ever two part post series and I hope you enjoy the suspense.
The reason I have decided to make a mini saga recipe is that there are quite a few stages to this one and it is probably one for the weekend when you have a little more time on your hands.
In this ‘episode’ you will need to make the tandoori masala powder first and then make the actual paste using a small amount of the masala. You will then need to marinade the chicken. It sounds simple and to be honest it is. It is just because I wanted to share the wonderful development of this dish with you to make you as excited as I am about it.
Read on to get the first part underway.
Step 1a – Make the Tandoori Masala – Ingredients
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1tsp hot chilli powder
- 1 cinnamon stick
- 3 dried bay leaves
- 4 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried ginger
Place the cumin, coriander and mustard seeds into a dry frying pan with the bay leaves and the cinnamon. You must toast these until they are warm to the touch and the kitchen smells intoxicating. Try not to get the pan too hot or you will burn the seeds and they will be bitter and inedible (the voice of experience speaks).
When they are toasted you must grind them to a fine powder in a mortar and pestle.
After this you need to incorporate the other ingredients to make you finished dried Masala.
Step 1b – Make the Tandoori Paste – Ingredients
- Your tandoori masala powder
- 125ml water
- 200ml vegetable oil
- 2tbsp tamarind paste
- pinch of salt
This part is easy. You simply add the water to the dried masala mixture and make a paste. Then place the mixture into a pan and heat gently for a minute. Then you need to add the oil and incorporate well by stirring continuously. Allow the oil to ‘fry’ the mixture for about 1 minute and remove to cool. At this stage add the tamarind and the salt. Place in a very clean storage jar.
Step 2 – Marinading the Chicken – Ingredients
- 1 decent sized chicken (2 kilo upwards)
- 1-2 tbsp your masala mixture
- 3 tbsp full fat yoghurt
- 2 tsp paprika
- 1/2 tbsp garlic paste
- 1/2 tsp ginger paste
- 2 limes (or their juice anyway)
Mix all the ingredients together in a bowl and then give the chicken a good coating with the marinade. You need to make a few incisions in the bird to get the marinade into the nooks and crannies. I like to make sure that some goes into the actual cavity of the bird too so that you can get the flavour working inside as well as out. Really massage the marinade into the bird with as much enthusiasm as you can.
You need to cover the bird with cling film and place it in the fridge for 48 hours to get the best results. I have seen people marinade for as little as 3 hours but it really isn’t as effective and the longer you leave it the better the results.
See you in 48hrs with part 2 of the
EPIC TANDOORI CHICKEN RECIPE