Tandoori Chicken

We spent most of yesterday afternoon making dinner – tandoori chicken, chapatis, and aloo gobi. Although we usually make tandoori chicken with a mix, yesterday we made it from scratch, which is always better, and a lot more fun.

There are lots of recipes online for tandoori chicken, but none of them are quite what I remember from a cookbook I used to have, but seem to have misplaced in some dark corner.

So we took several of the recipes as inspiration, and came up with something all our own. Like all good recipes, I’m not entirely sure what I put in it. Yoghurt, fresh-pressed garlic, grated fresh ginger, cumin, cardamon, coriander, black pepper, cloves, cayenne, garam masala that we already had, and lots of chopped cilantro. As to the quantities of each, I really couldn’t say. Which is a shame, because it was some of the best I’ve ever made.

We’ll have to try that again some day. Maybe that time I’ll write down the amounts. But, realistically, I doubt that I will.

The aloo gobi recipe is the one that’s at the end of the “Bend it like Beckham” DVD.

The chapatis are my own interpretation of the technique that my brother taught me.

Maybe we’ll make it for you next time you visit.