Farmersgirl Kitchen

Tandoori Chicken & my vintage Kenwood Chef

Uncategorized | November 26, 2010 | By

 It would be nice to say that I have a Tandoor in my kitchen where I cook chicken and Naan bread at 800F but sadly (or maybe thankfully) this is not true.  It’s a case of turn up the heat in the oven and hope for the best!

This is what the chicken looked like once cooked, it was delicious and very tender.  Guess what?  It’s another excuse to use some of the Total Greek Yogurt!

Tandoori Chicken

Juice of 1/2 a lemon
1 medium onion, cut into chunks
3 cloves of garlic, crushed
2.5cm piece of fresh ginger, chpped
1 tbsp turmeric
1 tsp paprika
2 red chillies, deseeded
1 tbsp garam masala
200ml Total Greek Yogurt
2 skinless, bone-in free-range chicken breasts halved
4 large skinless, bone in free-range chicken thighs

1 lemon cut into wedges

1. Blend the first eight ingredients together in an electric blender, adding a little of the yogurt if the mixture is too thick to blend.

While we are blending, I thought I would show you my vintage Kenwood Chef, with original white pyrex mixing bowl and blending jug!  It was bought new by my MIL and I have inherited it.  Don’t use it as much as I probably should, but it is a mean blender!

2. Stir the rest of the yogurt in thoroughly to combine. Coat all the chicken pieces and arrange them in a roasting dish.  If possible, cover and levae in a cool place to marinate for a few hours.

3. Arrange the chicken on a solid baking tray, and roast in a preheated oven, 200C/400F/Gas 6, uncovered, for 25-30 minutes or until the chiken is cooked through and the juices run clear (the breasts may cook more quickly than the thighs, in which case remove them and keep warm). 

4. Serve the chicken with the lemon wedges.

Just in case you were under the misapprehension that I am a tidy cook, I thought I’d show you my chopping board!

I served the Tandoori Chicken with rice, naan bread, salad and a carrot raita (see below).

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Comments

  1. Leave a Reply

    LDH
    November 26, 2010

    I have heard of Tandoori chicken but have never tasted it. 700 degrees F??? I don't think my oven even goes that high!

    It sure does look delicious! ummm!

  2. Leave a Reply

    Janice
    November 26, 2010

    I had to go back and look to see if I had made a typo, Lorraine. It's 400F, it would be burnt offerings at 700F!!!

  3. Leave a Reply

    Skyler
    November 30, 2010

    Looks lovely! Nice, warm curry on a cold night, fab…

  4. Leave a Reply

    things we make
    January 5, 2011

    Hi there! Sorry – I thought I'd left you a comment to say I was going to link to your blog. OOps! Hope you don't mind! Cheers

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