Category: Chicken Dish

Posted on

Tandoori Chicken

Print Recipe

Tandoori Chicken

Course: Main Dish

Ingredients

  • 1 large free range chicken
  • Handful of salt

For the tandoori paste:

  • 4 tbsp tandoori spice mix
  • 2 tsp garam masala powder
  • 2 cloves garlic, crushed
  • 500 ml natural yoghurt
  • 1 juice of lemon
  • 1 tbsp tomato puree

Instructions

  • Spatchcock the chicken and peel off the skin. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.
  • In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.
  • Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.
  • Leave to rest for 30 minutes then serve.
Posted on

Anna Olson’s Buttermilk Fried Chicken

Ingredients:

For the Marinade
  • 2 cup buttermilk
  • 2 Tbsp Dijon mustard
  • 1-1/2 tbsp fine salt
  • 2 tsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 3-1/2 lb (1.75 kg) fryer chickens, cut into equal pieces
For Frying
  • 6 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp coarse salt
  • 1 tsp ground black pepper
  • Oil for deep frying

Method:

 For the Marinade

 1. For marinade, whisk buttermilk, mustard, salt and peppers. Pour over cut-up chicken, cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.

For Frying

1. For frying, whisk flour with baking powder, salt and pepper in a large flat dish. Lift chicken pieces out of marinade and, without shaking off excess liquid, coat with flour. Let chicken sit in flour, turning occasionally, while heating oil.

2. Pour oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high heat until it reaches 350 F (180 C) (a fryer thermometer is a great tool here). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 5 minutes, adjusting the heat so it hovers between 280 F (145 C) and 300 F (150 C) (oil should be constantly bubbling) then turn over. Fry 7 minutes more then turn chicken again, frying about another 3 minutes. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer to read 175 F).

3. Return oil heat to 350 F (180 C) and repeat process with remaining chicken.

Posted on

BBQ Tandoori Chicken with Onion Bhajis

Saw these being cooked on Food Network channel the other day and keen to try them out myself.

Ingredients:

  • 1 large free range chicken
  • Handful of salt

For the tandoori paste:

  • 4 tbsp tandoori spice mix
  • 2 tsp garam masala powder
  • 2 garlic cloves, crushed
  • 500ml natural yoghurt
  • Juice of 1 lemon
  • 1 tablespoon tomato puree

For the Raita:

  • 480ml natural yoghurt
  • Cucumber, de-seeded and grated or finely chopped
  • Large handful mint leaves, chopped
  • Large pinch salt
  • 1 green chilli, de-seeded and finely chopped

For the Onion Bhajis:

  • 4 large onions
  • 4 large Bombay onions
  • 1 teaspoon salt
  • 10 cardamom pods
  • 6 teaspoons ground cumin
  • 5 teaspoons coriander ground
  • 2 teaspoons chilli powder
  • 1 teaspoons turmeric
  • Bunch of coriander, roughly chopped
  • 180-200g gram flour (chickpea flour)
  • 1 iceberg lettuce thinly sliced
  • 2 lemons for garnish

Method:

How to make BBQ Tandoori Chicken with Onion Bhajis

For the chicken, spatchcock the chicken and peel off the skin as best you can. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.

In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.

Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.

Leave to rest for 30 minutes.

For the onion bhaji, heat the fryer to 165°C.

Slice onions, then salt lightly and leave for 5 minutes until the onions begin to bleed. In a pestle and mortar place the cardamom pods and grind, then add the remaining spices. Add the spices, gram flour and chopped coriander to the onions, mix well until you have a dropping consistency. Shape into handful size flat discs or to whatever size you prefer then deep fry for around 7-8 minutes (shorter time if smaller) until golden crispy brown. Repeat until mix is used up.

For the raita, mix together all the ingredients and serve chilled.

On a large serving dish lay the iceberg to create a bed. Place the chicken on top then arrange bhajis around chicken. Garnish lemon wedges and coriander. Serve raita in bowl and naan if required.