To top it all off, the service is excellent. Not only are the friendly owners happy to explain, in detail, exactly what you're eating, but also which regions of India the dishes originate from. The menu features dishes from all over the Indian subcontinent, to give customers a taste of the immense variety that the Indian cuisine has to offer. And for those who are on alternative diets, fear not. The first time I stopped by, I was still experimenting with Lent, and the cook subsequently made special-suited vegan food, just for me.
|Tandoori Chicken |
The restaurant owners very kindly gave me their tandoori chicken recipe to share with you today. Although I've written the recipe down as it was given to me, I made a few changes at home when I made the tandoori chicken. I replaced the dried fenugreek leaves, which I can't seem to find anywhere, with fengureek seeds, and I added an extra teaspoon of chilli to make it more spicy. I also replaced the ginger paste with shredded fresh ginger.
1.5 kg (3 ½ lb.) whole chicken
4 tbsp. natural yoghurt
1 tsp. garam masala
1 tsp. chilli powder
1 tsp. ground cumin
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tsp. salt
4 tbsp. garlic paste
2 tsp. ginger paste
1 tsp. kasuri methi (dried fenugreek leaves)
½ tsp. cinnamon powder
Mint & Coriander Chutney
50 g. (4 oz.) coriander leaves
100 g. mint leaves, roughly chopped
3 small green chillis, roughly chopped
2 garlic cloves, minced
½ - 1 tsp. lemon juice
1 tsp. sugar
1.Prick the chicken all over and make a few slits about 2 cm (¾ inch) long on the skin.
2.First Marination: Add half quantity of ginger & garlic paste, salt, chilli powder and lemon juice together and mix well. Cover and refrigerate for eight hours or overnight. Second Marination: Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Leave it aside for one hour.
3.The chicken it traditionally roasted in a Tandoor ( charcoal heated clay oven), but it's usually easier to use your oven. Preheat the oven to 180°C (350°F). Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with little butter. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
2.Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar.
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