|Whether BBQ'ed or oven roasted, this Chicken Tandoori recipe always turns out succulent|
Do you like Chicken Tandoori? I do. However, I must admit. I have tried some Chicken Tandooris where the chicken was dry like wood and despite the vibrant colour, had no aroma whatsoever! Some were too spicy, so much so that you can't really taste anything else. Some versions of Chicken Tandoori that I have tried were generally not pleasant to eat! But, when Chicken Tandoori is done right, it is really a good bite to eat. When done right, it is red and inviting. It can be spicy - or not - and despite being spicy you will still be able to taste the chicken. Good Chicken Tandoori is very aromatic, the smell alone wakens your appetite. It is tender and juicy. The use of yogurt in the marinade tenderises the chicken and generally speaking meats on the bone are always juicier and more richly flavoured. With that said, you can go for boneless chicken and worry not, because marinating the chicken in a yogurt-based marinade will always result in a tender and juicy experience- provided you don't over cook it. You can go for chicken on the bone, boneless chicken breasts or skewered boneless chicken pieces. You can BBQ the Chicken Tandoori, or you can roast them in the oven. What's not to like!
|You can serve chicken Tandoori with Briyani, Pilaf or Naan bread...|
I just love to have it with a leafy salad and marinated red onions. Light but delicious.
Chef Jerry, in Mauritius, had shown me how to make creole Chicken Tandoori. His recipe is really easy to prepare making it a perfect lunch for a busy day. Therefore, and with his permission, I want to share the recipe with you, because I know you will enjoy it and also because this is a very flavoursome option for when you are going healthy or watching the scales but don't want to be bored with the same old flavours. Don't we all!
TIP In general, red onions match very well with the Tandoori flavours. Red onions can be slightly too pungent though, so I usually slice them very thinly, and leave them to stand for 10 minutes to aerate and release a bit of their aroma, then I soak them in lemon juice for 5 minutes drain them and add them to a leafy green salad. This way, I get the flavour but slightly milder.
This recipe is perfect made with chicken wings :) So the next time you invite your friends for a casual chicken wings and beer affair, make sure to include these in the selection! More chicken wings recipes can be found here.
|Mauritius Tandoori Spice Mix|
4-6 chicken pieces (preferably on the bone, but can use boneless too)
1 medium red onion, thinly sliced
1 tbsp vegetable oil
For the Marinade
1 small onion, finely sliced
2 tbsp Tandoori spice mix
1/2 tbsp each, chopped coriander, parsley, fresh mint
1/2 cup fresh yogurt
Salt & Black pepper to taste
1/2 tbsp vegetable oil
Start by cleaning the chicken, rinsing with cold water and pat them dry. Score the chicken lightly with a sharp knife then place them in a large bowl. Add all the marinade ingredients and mix well to incorporate and completely coat the chicken. Cover with nylon wrap and leave to marinade in the fridge for at least 2 hours.
|Marination always results in more tender, juicier and more deeply flavoured meats|
Once ready to cook, preheat your oven to 450F.
Using the 1 tbsp oil, grease the bottom of a shallow baking dish. Spread the sliced onions on the greased dish, and top with the marinated chicken pieces or skewers. Roast for 40-50 minutes for pieces on the bone, and 25 - 30 minutes for the boneless skewers (or until the chicken is cooked through).
|You can still get excellent results in the oven|
Transfer the chicken to a serving dish and serve hot with Raita or a leafy green salad with marinated red onions and enjoy! Super easy, hands-free yet decadent. Am telling you, try it and you are going to love it.
|A Taste of Mauritius|
And Now the GIVEAWAYS :))
So you know I have brought back some giveaways from Mauritius for you to get a taste of the island's authentic flavours and help you carry out the Mauritius creole recipes I have been posting. Well I hope you have all been enjoying the travel posts and the recipes. And Thank You to those who took part in this, giving their feedback and comments. I always love to hear from you and see what you think about the different posts. So without any delays the winners are...
- +Ozlem Shahbal winning the assorted Unrefined Cane Sugars of L'aventure du Sucre
- +Kauser Nooreen winning the Le Saint Aubin Bourbon Vanilla Pods & Bakers Golden Blend unrefined cane sugar of L'aventre du Sucre
- +Lail Hossain winning Le Saint Aubin Bourbon Vanilla Pods
- +Ishita Saha winning the Chamarel Bouquet for Rhum Arrange and Vanilla pods
- +Sally Prosser winning the Chamarel Bouquet for Rhum Arrange and Vanilla pods
- +Maura Hales winning The Mauritius Sea Salt Pouch and assorted Spices Bag
- +Mafaza Haleem winning the assorted Mauritius Spices Basket
- +Sus Hawamdeh winning the assorted Bois Cheri Teas
Hope you ladies enjoy tasting Mauritius, please get in touch with me to arrange the giveaway pick ups :)
Dsetination Mauritus - Done!
Hope you have enjoyed reading today's recipe. Give it a try and let me know how it goes.
Enjoy your Weekend!