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!