Ever since Nick’s work trips to Doha and Kuwait recently, he has developed a liking for Middle Eastern cuisine. Being the good wife that I am, I’m decided to recreate something similar at home. Here is my recipe for Oven Baked Tandoori Chicken.
4 whole chicken legs (I cut them into 2 parts each, thigh and drumstick)
3 tablespoons vegetable oil
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon garam masala
1 cup plain yogurt
2 tablespoon lemon juice
2 tablespoon minced ginger
2 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
Remove chicken skin and make 2-3 deep cuts (about 2cm deep, be careful not to cut all the way through) on the chicken pieces. Coat the chicken in the marinade, cover and chill for at least 2 hours, the longer the better.
Once you are ready to cook, arrange chicken pieces on to baking pan (lined with baking paper) in 1 layer. Baked in oven at 220°C for 35 minutes. Turn the temperature up to 250°C or set to grill for another 10 minutes to get the slight charred colour on the chicken.
For saffron rice:
Soak 4 cups rice for 20 minutes. Rince. Add ½ amount of water and another ½ with chicken stock. Add 1 medium chopped onion, ½ teaspoon ground coriander seeds, 1 star anise, 4 cloves, 1 teaspoon ground turmeric, a small pinch of saffron, salt and pepper to taste into the rice. Cook per usual.
For tomato salsa:
I used cherry tomatoes, cut into halves. You can use regular tomato too, chopped into cubes. Add chopped red onions, julienned coriander leaves, a dash of balsamic vinegar and a dash of olive oil. Salt and pepper to taste.