Sunday Magazine – August 11, 2019

46 S MAGAZINE ★ 11 AUGUST 2019

● Defrost the skewers fully when

needed, then cook in an oven

preheated to 220°C fan/200°C/

gas mark 6 for 30 minutes,

turning halfway through.

Tandoori oven chicken

with burnt butter rice

Serves: 8

Total time: 45 minutes

I never understood what was

meant by tandoori chicken until

I realised it was the type of oven

• a tandoor – they were talking
  about. So I have made the same
  dish my dad used to serve up in
  his restaurant, but using our oven
  at home. It has a similar red hue


• but not so red you’ll question
  whether you will ever sleep again!
  It is served with an onion salad
  and burnt butter rice.
  For the chicken:
  4 skinless chicken thighs,
  flesh slashed
  4 skinless chicken breasts,
  flesh slashed
  2 tbsps ghee, melted
  4 tbsps tandoori spice mix
  For the sauce:
  400g (14oz) yoghurt
  5 tbsps chickpea flour
  35g (1¼oz) melted ghee
  4 tbsps tomato purée
  3 tbsps tandoori spice

For the rice:

200g (7oz) butter

500g (17½oz) basmati rice,

washed and drained

1 tsp salt

1 litre (1¾ pints) boiling water

For the red onion apple salad:

2 red onions, thinly sliced

2 green apples, cut into thin sticks

A squeeze of lemon juice

1 tsp salt

A small handful of fresh mint

To serve:

Sliced red chillies, to taste

Fresh coriander, chopped

● Preheat the oven to 220°C/fan

200°C/gas mark 7 and have ready

a roasting dish you can fit all the

chicken in.

● Put the chicken into the tray.

Massage the ghee into the skin

and sprinkle over the tandoori

spice mix. Bake for 15 minutes.

● To make the sauce, put the

yoghurt, chickpea flour, ghee,

tomato purée and tandoori spice

mix into a bowl and combine.

● Reduce the oven temperature

to 200°C/fan 180°C/gas mark 4.

Take the chicken out of the oven

and pour the yoghurt mix all over

the top, then put back into the

oven for 30 minutes.

Reader of fers

Daily grind

Spice up mealtimes with this

Cooks Professional salt and

pepper mill set. Operated at

the touch of a button, the

mills are available in graphite,

stainless steel or copper

finishes. To buy for £12.99,

plus £3.95 UK mainland p&p

(£5.95, Northern Ireland),

call 0871 664 2451 and

quote 93714. Calls cost

12p per minute plus your

network access charge.

Tandoori

oven chicken

with burnt

butter rice

CHRIS TERRY