TANDOORI CHICKEN

THE CHICKEN IS MARINATED THE NIGHT BEFORE.SO ALL YOU HAVE TO DO ON THE DAY IS TO COOK IT IN A VERY HOT OVEN.

INGREDIENTS

1 x 1.75 kg chicken. cut into 8 pieces

juice of 1 large

150 ml natural yogurt

3 garlic cloves. crushed

2 tbsp olive oil

1 tsp ground turmeric

 2 tsp  ground paprika

1 tsp grated fresh root ginger

 2 tsp garam masala

1 tsp salt

a few drops of red food coloring (optional) 

salad leaves and lemon  wedges, to garnish

METHOD

1.Remove the skin from the chicken pieces and cut two slits in each piece. Arrange the chicken in a single layer in an ovenproof dish and pour over the lemon juice .turning the chicken to coat well.

2.Mix together the remaining ingredients and pour the sauce over the chicken pieces,turning them to coat thoroughly. cover with clear film and chill in the fridge overnight.

3.Preheat the oven to 220°c /425°F/ gas 7.remove the chicken from the marinade and arrange in a single layer on a shallow baking tray.bake for 15 minutes, turn over  and cook for a  further 15 minutes,or until tender.

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9:32 AM

                                                                           CHICKEN BIRYANI 

BIRYANI ORIGINATED IN PERSIA AND ARE TRADITIONALLY MADE WITH MEAT AND RICE.THEY ARE OFTEN SERVED ON FESTIVE OCCASIONS.

                                                                               

INGREDIENTS

275 g 1 basmati rice

2 tbsp oil

I onion, thinly sliced

2 garlic cloves, crushed

1 green chili, finely chipped

25 cm/l in fresh root ginger,

finely chopped

675 g skinless chicken breasts,

cut into 2.5 cm /1 in cubes

3 tbsp ready- made curry paste

 1/4 tsp salt

1/4 tsp garam masala

3 tomatoes. cut into thin wedges

1/4 tsp ground turmeric

2 bay leaves

4 green cardamom pods

4 cloves

1/4 tsp saffron strands,

chutney, to serve

METHOD

1.Wash the rice in several changes of  cold water. Put into a large bowl,cover with plenty of water and leave to soak for 30 minutes.

2. Meanwhile, heat the oil in a large  frying pan and try onion the about 5-7 minutes, until lightly browned. Add the garlic,chili and ginger and fry for 2 minutes. Add the chicken and fry for about 5 minutes, stirring occasionally.

3.Add the curry paste, salt and garam masala and cook 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes.remove from the heat and aside.

4.Preheat the oven to 190°c  gas 5. Bring a large saucepan of water to the boil. Drain the rice and add it to the pan with the turmeric. Cook for about 10 minutes,or until  the rice is almost tender. Drain the rice and toss together the with the bay leaves, cardamom cloves and saffron.

5.Layer the cooked rice and chicken  in a shallow,ovenproof dish until all the mixture has been used, finishing  off with a layer of rice. Cover with a  lid or foil and bake in the oven 15-20 minutes, or until the chicken is tender when pierced with the tip of a  knife. Transfer to individual  plates and serve with chutney.

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4:15 AM