By Natalie Curran
Something that I’ve grown up with living in the UK is the common phrase ‘Wanna go for a curry?’ This is as common to me as people may associate fish and chips with the Brits. In Manchester there’s a road called the curry mile, which is lined with restaurants that serve it and it’s something that many British folks cook for their families. It’s something that is a part of me and that I have and will continue to share with friends and family alike. One of our favorite things to order first in any Indian restaurant is the chicken starters, which was the main choice of starter for our John Company board game adventure:
Recipe
Prep time: 10 mins (overnight marinade if possible)
Cook time: 30-40 mins (oven/stove)
Ingredients
- Diced chicken breast (600-800g, or 2 medium to large chicken breast, keep the pieces roughly the same size)
- Tandoori powder (2 tbsp)
- Chili powder (1 tsp)
- Minced garlic (1 tsp)
- Natural yogurt (1/2 pot)
- Lemon juice (1 tbsp)
- Olive oil (2 tbsp)
And for the color you will need red food coloring (plus yellow/orange – to get that bright tandoori color)
I generally start with these ingredients and add more as I taste the coating. I don’t generally cook with salt or minced ginger (as I don’t like it) but traditional recipes will usually include a tsp or so of these.
Instructions
- If working with chicken breast, dice them into cubes that are roughly the same size.
- In a separate bowl, mix the ½ pot of yoghurt with the garlic, chili powder, lemon juice, oil, and of course the tandoori powder.
- Add the red food color (and yellow/orange) until you get the desired color. I start of small with 1-2 tsp.
- Taste the marinade, this is the point I decide if I want more spice or garlic, but you should already be feeling that tandoori taste. Season until your hearts content.
- Now add the diced chicken to the marinade. Ensure each cube is covered and leave to marinate for as long as possible – overnight in the fridge works the best.
- Cooking: these can be done on the stove or in the oven. I prefer the oven (at 375), the chicken can be skewered or put in a dish (I use a pyrex dish, but most oven dishes will work). DON’T WASTE THE MARINADE –cover the chickens with any leftover sauce. Cook until the chickens start to brown and even burn on the edges (true tandoori style). This should be 20-40 mins depending on your oven and liking.
The tandoori chicken isn’t finished without that mint yogurt sauce to dip it in…
Mint Yogurt Sauce
Prep time: 20 mins (picking the mint and coriander is what takes the time here)
Ingredients
- Fresh Mint (a handful, usually a small mint plant from the store will cover this)
- Fresh Coriander (another handful)
- Cumin powder (1 tbsp)
- Green chili (1)
- Yogurt (1/4 pot)
- Salt (1 tsp)
- Sugar (1 tsp)
- Lime/lemon (1 tsp)
Instructions
- Place the mint, coriander, salt, sugar, green chili, cumin, lemon juice in a blender. Blend until there is a smooth paste
- Place the yogurt in a bowl and add the smooth paste and mix well.
- Serve with tandoori chicken or any other starter of choice.
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