Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking. If you have no tandoor to hand, fear not. Here’s a way to produce a pretty fine imitation in your own kitchen.
To make Tandoori-style chicken for four willing slaves to Indian cuisine, you will need:
800g of chicken breasts
2 cups of plain yogurt
3 cloves of garlic 25mm fresh ginger root
2 teaspoons of paprika
2 teaspoons freshly ground coriander seeds
1 lime Salt and black pepper on demand Bunch of fresh coriander leaves
A traditional tandoor is a cylindrical clay oven 500mm wide and 1,5m deep. In its depths, a charcoal fire glows like a well set-up braai. Stainless steel hooks hold the chicken in the midst of the radiant heat.
So, what if you (like 99,9% of my readers, I’m sure) have no tandoor but yearn for tandoori chicken? You use the griller in your oven, of course.
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