Hector cooks Tandoori-style Chicken

Chicken Tikka tell me what’s wrong…

Hector has been watching Parveen’s Indian Kitchen for the last few weeks, useful lessons have been learned. Watch this space for future Blogs on an attempt to make Paratha, and even Butter Chicken which remains Marg’s favourite Curry.

Tandoori, Tikka what’s the difference? Apparently it is simply down to whether the Meat has been skewered or not, the latter being regarded as Tikka. Hector has a fundamental problem, no Tandoor. The Kaiserhoff Gas Hob Tandoor purchased a few years ago has long since been binned. It steamed the Meat and did not create the recognisable Burnt Tandoori Flavours. According to Parveen, a hot oven can create worthy results.

Chicken Thighs have proven to be the best cut of this bird which Hector has always maintained cannot be marinaded. Yesterday, the following were combined to create the required marinade:

200ml Greek Yoghurt

6 cloves of Garlic, grated

3 tsp Tandoori Powder

1 tsp Chilli Flakes

2 tsp Salt

Lemon Juice

The Chicken Thighs were scored, mixed in, then left overnight in the fridge. No Red Food Dye was used, it’s disgusting.

The oven was preheated to 240ºC, the hottest the oven has ever been set to in Hector’s House. Two baking trays were oiled to prevent sticking. Twenty minutes was the given cooking time, in went the Chicken Thighs smothered in the marinade.

Parveen also demonstrated the creation of an Indian Coleslaw. Once upon a time, Marg was let loose in the kitchen and produced what – she called Coleslaw.

That’s not Coleslaw I told her, that chopped Carrots and Cabbage in Mayonnaise. Everything was chunkier than everything else. Never again, until today. Roughly cut Cabbage and Red Onion were prepared then added to a mix of the following:

Half a small bowl of Mayonnaise, plus half of Greek Yoghurt

1 tsp Salt

1 tsp Pepper

1 tsp Turmeric

1 tsp Nigella Seeds

Once the Cabbage and Onions were stirred in, 2 tsp Tamarind was mixed in, only then was the shredded Carrot added. The – Coleslaw – looked too – Dry. Instinct suggested Vinegar was required, in went some Salad Cream, much better.

ASDA’s Tomato and Garlic Flatbread has been enjoyed recently, Marg had yet to experience it. The Flatbread went into the very hot oven for the final six minutes.

Tandoori Chicken

This had the hoped for burnt extremities and appeared to be cooked through. Fresh Coriander was added as a Garnish.

The first mouthful was a revelation – Wow! This was Tandoori Chicken, as good as anything Hector has encountered. The Flavours were up to expectations, the Seasoning clearly helped, the Lemon Juice had worked its magic.  To what extent the Marinade was true or peripheral is still up for discussion.  Marg took two Chicken Thighs and was well impressed, so much so that having declared she had finished, she took a piece of the remaining Thigh, then another, and another. Success.

Next time I may skewer the Meat, despite oiling the baking tray as instructed, there was a too sticky residue. I will also up the Lemon Juice, I don’t think one can have too much.

The Flatbread remained tasty and soft and was pretty much devoured, another success.

The Coleslaw was decidedly different from anything previously encountered wearing that moniker. It was OK, next time I would properly shred the Vegetables as in American-style Coleslaw.

According to Parveen’s TV programme, Tandoori Chicken is the required Meat for Butter Chicken, this will be appearing soon.