we are indeed a fan of tandoori chicken, now ideally coked in a tandoor oven thingy me bob..
You can though replicate it pretty well.. First the chicken.. A baby chicken simply skinned and into four pieces..
Due to how chicken can be these days despite obviously getting the best antibiotic free range numbers .. I toss them in white wine vinegar and leave it for about half an hour.. Does it do anything? Well I like to think so.. It also must flavour it a little..
Some boned chicken legs too.. Some extra trimming and again the same vinegar process ..
That’s all left for a few hours..
Then the leg meat skewered ..
Into a hot oven for about thirty minutes..
Meanwhile fried popadoms .. You always need a stack of them! And some rotis of course.. Remember that is just flour and water..
Condiments a plenty! Tamirand and date.. Spicy Mr Singhs, mango chutney , and a plain yoghurt with cucumber and lemon juice..
And a fresh salad.. Dressed in Arabic spices and seasonings..
A great spread ! And very tasty!!
Happy with that!