Tandoori chicken ( Tandoori murgh ) tradionally uses a whole chicken and covering it with the Tandoori paste , and would be cooked in a tandoor oven ....a simple conical clay oven that is heated by glowing charcoals or wood in its base .
Ref.. recipes from an Indian Kitchen , pg 132.
But for convenience , 'westerners' serve up Tandoori chicken in pieces marinated , basted and cooked in a spicy tandoori paste.
TANDOORI PASTE.
Combine.......... 1/2 tbs of crushed garlic ,
1/2 tbs of crushed ginger ,
1 tbs of ground paprika
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp of turmeric
In a bowl with............ 250 gm of natural yoghurt .
Slice up 800gm of chicken breast fillet and marinate in the tandoori paste for as long as you can afford ( at least 4 hours )
Prepare the accompanying grain ..I used red quinoa
Steam a large floret of broccoli sliced to garnish your dish .
Heat a large pan and add about 30 gm of ghee
Add 2 sliced onions , 1 birds eye chilli with seeds cook till tender
Now add chicken ,excess paste and 2 cups of chicken stock
cook through till lightly coloured , aromatic , and sauce thickened and reduced .
Plate up into warmed bowls
Enjoy.
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