Guests at the stove:
chicken tandoori by Nimmy

 Sometimes - rarely - I let some of my selected guests get in the kitchen to prepare a specialty that is not part of my usual recipes.

This is the case with this chicken tandoori, complete with all its side dishes, prepared for us on Sunday by Nimmy!

Definitely great. ?

For some time Nimmy had been committed to making us try real Indian specialties cooked by her as in her home.
And he kept his word!

La recipe is that secret of his father, reported separately.

However, the fire from the charcoal grill on the terrace was used for cooking.
And the cooking time was increased to 40 'not having used (there is no outside...) Cooking with the grill from above.
Nor did I have a tandoori... 

It was prepared like this!

Preparation:

The chicken pieces arrived in my kitchen already marinated, also because the marinade must last at least a couple of hours.
And as soon as they arrived they were placed in the baking pans to put on the fire.

First of all, cut and slice the vegetables, the cooking of the lentil cream began which, if I understand correctly, is called Dal Makhani; very tasty and spicy.

And, while the cooked chicken pieces in the grill dome, is also preparing the condiments to accompany him.
A sauce made with yogurt and cucumber (very reminiscent of it tzatziki) and the well browned onions in the pan.
There are also some lime and a generous amount of chopped coriander.

Halfway through cooking, the chicken pieces are turned over and seasoned with a knob of butter.

And, at the end of cooking, the chicken was left for a couple of minutes directly on the grill to dry any excess moisture (having been cooked, in this case, in unperforated pans).

The chicken pieces, arranged on a tray are covered by well browned onions in the pan, from coarsely chopped cilantro and sprinkled generously by the lime juice.

Now everything is ready to be served, accompanied by the lentil cream, the yogurt sauce and the steamed rice (the same preparation of the Baifan with the addition of a little butter at the beginning of cooking).
Not having the rice cooker you can also replace it with a simple one pilaf. 

I would say that this dish speaks for itself!

As a dessert, small pieces of sponge cake covered with a mango cream and accompanied by one Chantilly cream freshly prepared.

And I would say that enough and progresses!

ADVICES AND NOTES:

• Nimmy has used for this chicken tandoori the family recipe which I carry as it was passed to me by Joseph, Nimmy's dad! (click here).
• Tandoor, from Wikipedia, the free encyclopedia: a tandoor (ˈtaːnduːr) or tandoori (tanˈdoˑori) is a clay oven in the shape of an inverted or cylindrical bell. The tandoor is used for cooking in India, Turkey, Iran, Armenia, Pakistan, Afghanistan, and throughout most of the Middle East and South Asia. The heat of the tandoor is traditionally generated by a coal or wood fire that burns at the base of the oven itself. The food placed inside the oven is thus exposed both to the heat of the open flame, to the radiated heat that heats the air, and to the smoke due to possible smoking. The temperature inside the oven can reach 480 ° C, and it is common practice to keep the oven on for long periods in order to keep the temperature suitable for cooking. The tandoor oven is a sort of union between a ground or underground oven and a masonry oven. It is used in Middle Eastern kitchens to cook typical dishes such as Chicken Tandoori or Chicken tikka, or many of the local bread varieties such as tandoori roti or naan.

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