Saturday, October 28, 2006

More Indian

On Wednesday night I cooked the the Tandoori Chicken dish from the class I attended. Kady came home after I had prepared it and told me that the school were compiling a recipe book to sell and needed recipes along with step by step pictures to go in it from all the students. Guess what we made on Thursday night.

Here are the recipes for the Tandoori Chicken and the salad. If you make the Tandoori hot the salad is great for cooling the mouth.

Tandoori Chicken


6 pieces of chicken drumstick (skin off)
1-2 tsp of crushed garlic
1-2 tsp of crushed ginger
1-2 tsp of chilli powder or chilli flakes
1-2 tsp of coriander powder
1 tsp of turmeric powder
1 tsp of garam masala powder
¼-1/2 tsp of tandoori red coloured powder (optional)
1-2 tsp salt (add according to taste)
2 tbsp of lemon juice
1-2 tbsp of cooking oil
½ to ¾ cup of natural yoghurt


1- Make small cuts in the chicken pieces. (this allows the spices to infuse into the chicken while marinating and cooking)

2- Place the chicken drumsticks into a large bowl. Add all the ingredients except the natural yoghurt and the oil. Mix the chicken well through the spice blend. Add the natural yoghurt and mix through coating the chicken well. Cover and place in the fridge to marinate (for a few hours but preferably overnight).

3- Preheat oven to 150 – 170 degrees Celsius.

4- Place foil on baking tray and place the chicken pieces on top of the foil.

5- Put 1.4 to 1.2 a tsp of oil on each chicken piece and put the chicken in the oven.

6- Turn chicken after 30 minutes and continue to cook until chicken is well done.

7- Serve with basmati rice and salad.


Dice cucumber, tomato and onion into small pieces. Season with salt and pepper and lemon juice.

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