Friday, 9 September 2005

Tandoori Chicken & Raisin Rice

This famous barbecue chicken is a well-known traditional dish from Northern India prepared in an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures and therefore sears the chicken and seals in the juice.

In modern days, delicious result can be obtained in a conventional oven or grill pan too. And the trick to get tender chicken is to use yogurt as one of the marinade to keep the chicken from drying out. Although the recipe is easy to follow but it was quite difficult to find "Tandoori spices" in Singapore.

The taste is similar to our local 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

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

1. Mixed all the above ingredients together and chill until later used.

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

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