As it was passed to me, I report the recipe.
I tried it prepared by both Joseph and Nimmy, his daughter.
|1kg chicken thighs or fillets, skinless|
|Juice of 1 lemon|
|Pinch of salt|
|3 fat garlic cloves, peeled|
|5cm fresh root ginger, peeled|
|300g natural yoghurt, fork whipped and at room temperature (I like to use yoghurt with 10% fat, but you can use low-fat if you like)|
|3 tsp cardamom powder|
|4 tsp paprika not spicy|
|2 tsp ground coriander|
|1 tsp garam masala mix of cloves, cardamom, cinnamon, anis, muskat, pepper|
|½ tsp chilli powder|
|1 tin (small) best Tomato puri|
|2 tsp cumin seeds, roughly ground|
|2 tsp fennel seeds, roughly ground|
Slash the skinless chicken - using fillets, cut into skewer-size pieces - marinate in lemon juice, oil and salt, and refrigerate for at least 1 hour.
In the meantime, create the tandoori marinade. Blitz the garlic in a blender with a little water to create a paste. Do the same with the ginger, and combine with the yoghurt. Throw in all the other spices and mix well, including the red food coloring. The marinade should take on the hue of a prize-winning rose. I sometimes add in half a sliced onion, if it's knocking around and needs using up.
Add the chilled chicken to the mix and thoroughly work it over as if performing an Ayurveda massage or Turkish on it, making sure all the sauce is well and truly worked into the chicken. Cover and refrigerate for a couple of hours (or ideally overnight).
Cook under a hot grill for 20–25 minutes until the juices run clear when prodded.
ADVICES AND NOTES:
Notes: tsp = teaspoon (cc 5), TS = tablespoon (cc 15)
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