Friday, 9 September 2005

Tandoori Chicken & Raisin Rice


This famed chicken "BARBECUE" from Northern India is traditionally prepared in a "Tandoor", an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out. It's very easy to prepare but it's rather difficult to find "Tandoori spices" in Singapore. I just managed to get hold of one from Cold Storage @ Novena.


It's taste quite similar to our Nasi Brayni but it's unique because of the Yoghurt and Lemon Mixture. If you are interested in this dish, maybe you can look for "SHARWOOD's- Tandoori Spice Mix" from Cold Storage Spices Department.

Ingredients: (serves 2)
1/2 Chicken, cut into halve
1 1/2 - 2 Tablespoons Tandoori Spice Mix
3 Tablespoons Plain Yoghurt
2 Tablespoons Olive Oil
1 Tablespoons Lemon Juice

Methods:
1. Coat the chicken with the above mixture and leave it for at least 3 hours or overnight in the fridge.
2. Grill, roast or barbecue until fully cooked.
3. Served warm with raisin rice and Cucumber Chutney

Cucumber Chutney
Ingredients:
1 Medium Cucumber, removed the seeds and chopped into small cubes
1 Totmatoe, removed the seeds and chopped into small cubes
1/2 Red Onion, finely chopped
4 Tablespoons Plain Yoghurt

Methods:
1. Mixed all the above ingredients together and refridge until later used.

Notes: You can used chicken fillets or chicken wings to replace.

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