delicious Australia – June 2017

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One of the questions I am asked

the most (even by my mother) is where I get the the most (even by my mother) is where I get the
inspiration to write book after book on Indian food. inspiration to write book after book on Indian food.
That is the easy bit. I have been very lucky to have spent That is the easy bit. I have been very lucky to have spent
months and months in India, travelling and eating, and months and months in India, travelling and eating, and
talking and learning about the regional food. I have talking and learning about the regional food. I have
countless memories of eating countless memories of eating cchhaaaatt (savoury snacks) (savoury snacks)
on the streets with my cousins and, later, kebabs on the on the streets with my cousins and, later, kebabs on the
streets with my friends, of eating in the homes of friends streets with my friends, of eating in the homes of friends
from different communities, and dining in some of the from different communities, and dining in some of the
best restaurants and best restaurants and ddhhaabbaass (simple streetfood-style (simple streetfood-style
cafes) around the country.cafes) around the country.
I have eaten dishes that we have never heard about I have eaten dishes that we have never heard about
outside of India, such as spicy meat pickles; curries made from outside of India, such as spicy meat pickles; curries made from
sorrel; puffed, roasted and spiced lotus seeds; smoked naans; sorrel; puffed, roasted and spiced lotus seeds; smoked naans;
water chestnut curries; and sweets made from almost everything. water chestnut curries; and sweets made from almost everything.
I have tasted Indian dishes inspired by Moghuls, Turks, British, I have tasted Indian dishes inspired by Moghuls, Turks, British,
Portuguese and Arab traders, as well as Chinese immigrants.Portuguese and Arab traders, as well as Chinese immigrants.
I have filled this book – my eighth – with my fondest food I have filled this book – my eighth – with my fondest food
memories of India, and I have relived so much of my life as memories of India, and I have relived so much of my life as
I have written the recipes down. It is my favourite book so far, I have written the recipes down. It is my favourite book so far,
perhaps because it is the one that speaks the most of all my perhaps because it is the one that speaks the most of all my
experiences and shows you a little – through the dishes experiences and shows you a little – through the dishes
I have inherited and discovered – of who I am.I have inherited and discovered – of who I am.

This is an edited This is an edited

extract from extract from I Love I Love

India India by Anjum by Anjum

Anand (Quadrille Anand (Quadrille

Publishing, RRP Publishing, RRP

$39.99). Available in $39.99). Available in

stores nationally now. stores nationally now.

@thespicetailor@thespicetailor

@anjum_anand@anjum_anand

TANDOORI-STYLE CHICKEN

SERVES 4-6SERVES 4-6

Begin this recipe at least 4 hours ahead.Begin this recipe at least 4 hours ahead.

8 skinless chicken thighs or legs (bone in)8 skinless chicken thighs or legs (bone in)

Juice of 1 lemon, plus lemon Juice of 1 lemon, plus lemon

wedges to servewedges to serve

50g unsalted butter, melted50g unsalted butter, melted

Pinch of Kashmiri chilli powder (from Pinch of Kashmiri chilli powder (from

Indian food shops) or paprika Indian food shops) or paprika

1 tsp each chaat masala (optional 1 tsp each chaat masala (optional

• from Indian food shops) and – from Indian food shops) and
  ground fenugreekground fenugreek

TANDOORI MARINADETANDOORI MARINADE

Juice of 1 lemonJuice of 1 lemon

(^11) // 22 cup (140g) thick Greek-style yoghurt cup (140g) thick Greek-style yoghurt
4 garlic cloves4 garlic cloves
1 long green chilli, seeds removed1 long green chilli, seeds removed
1 tbs chopped ginger1 tbs chopped ginger
2 tsp Kashmiri chilli powder or paprika2 tsp Kashmiri chilli powder or paprika
1 tsp each ground cumin and 1 tsp each ground cumin and
garam masalagaram masala
2 tbs sunflower oil2 tbs sunflower oil
MINTED YOGHURT CHUTNEYMINTED YOGHURT CHUTNEY
2 mint sprigs, leaves picked, chopped2 mint sprigs, leaves picked, chopped
(^33) // 44 cup firmly packed coriander cup firmly packed coriander
leaves, choppedleaves, chopped
(^11) // 22 -1 long green chilli, chopped-1 long green chilli, chopped
2 tsp caster sugar2 tsp caster sugar
Juice of Juice of^11 // 22 a lemon a lemon
150g thick Greek-style yoghurt150g thick Greek-style yoghurt
(^11) // 22 tsp ground cumin, toasted tsp ground cumin, toasted
Deeply score each chicken piece 2-3 times. Deeply score each chicken piece 2-3 times.
Combine chicken, lemon juice and Combine chicken, lemon juice and^11 // 22 tsp tsp
salt in a bowl. Marinate for 30 minutes.salt in a bowl. Marinate for 30 minutes.
For the tandoori marinade, place all For the tandoori marinade, place all
ingredients in a food processor and whiz ingredients in a food processor and whiz
until smooth. Add to chicken and toss to until smooth. Add to chicken and toss to
coat. Chill for 4 hours or overnight.coat. Chill for 4 hours or overnight.
Meanwhile, for the chutney, place all Meanwhile, for the chutney, place all
ingredients in a food processor and whiz ingredients in a food processor and whiz
until smooth. Chill until required.until smooth. Chill until required.
Remove chicken from fridge 30 minutes Remove chicken from fridge 30 minutes
before cooking. Combine butter and chilli before cooking. Combine butter and chilli
powder. Preheat a barbecue or chargrill powder. Preheat a barbecue or chargrill
pan to medium-high heat. Grill chicken, pan to medium-high heat. Grill chicken,
turning and basting with butter mixture, turning and basting with butter mixture,
for 20 minutes or until charred and cooked for 20 minutes or until charred and cooked
through. Sprinkle spices over chicken and through. Sprinkle spices over chicken and
serve with chutney and lemon wedges.serve with chutney and lemon wedges.