May 30, 2013

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. All those were not the most pleasant experiences, yet, 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 wakes 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 overcook 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!

Chef Jerry, in Mauritius, had shown me how to make the Creole Chicken Tandoori. His recipe is really easy to prepare making it a perfect lunch for a busy day. Therefore, and with his permission granted, I want to share the recipe with you, because I know you will enjoy it and also because this is a very flavorsome 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!

Ingredients

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.

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).

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.

TIPs
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 too! So for the football season you get yourself a really good snack with those beers! Or the same for 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 on this link.

Here are some relative Mauritius Links

Mauritius Travel Posts

Mauritius Recipe Posts

Disclaimer:

I go on my Culinary Trips on my own behalf, self-funded and do not earn any income for recommending any accommodation, restaurant, service, activity…etc. I share my experience with you to hopefully inspire you to try the locations, services and activities which I have personally found outstanding. The views expressed on my website are my own.