cook for 10 minutes. Drain and set aside to cool.
In the meantime, beat together the tandoori marinade, lemon juice and salt together. Place the chicken drumsticks in this and smear to coat evenly. Cove and set aside for 60 minutes to marinade.
Beat together the eggs and cornflour until smooth and place in a shallow dish. Scatter the breadcrumbs on a plate. Remove the chicken from the marinade then coat in the egg and cornflour mix before covering evenly with the breadcrumbs.
Place the breaded and marinated chicken in a deep fryer pre-heated to 180ºC (360ºF) (or use a wok or deep pan). Fry until the drumsticks are golden brown all over, drain on kitchen paper and serve accompanied by Indian chutneys and garnishes.
Goan Chicken Curry
Goan Chicken Curry is a traditional Indian recipe for a classic curry of chicken portions cooked in a lightly-spiced coconut paste base.
Ingredients:
75g (3 oz) desiccated coconut
2 tbsp vegetable oil
1/2 tsp cumin seeds
4 black peppercorns
1 tbsp fennel seeds
1 tbsp coriander seeds
2 onion, finely chopped
1/2 tsp sea salt
8 chicken thighs, skinned
fresh coriander (cilantro) sprigs, to garnish
lemon wedges, to garnish
Method:
Combine the desiccated coconut in a bowl with 3 tbsp water. Mix to combine and set aside to soak for 15 minutes.
After this time, heat 1 tbsp oil in a wok or large pan and use to fry the cumin seeds, peppercorns, fennel seeds and coriander seeds over low heat for about 4 minutes or until they begin to splutter.
Add the onions and fry for 5 minutes, stirring occasionally, until the onion had softened and turned opaque. Stir in the coconut mixture and the salt and stir-fry the mixture for 5 minutes.
Turn the resultant coconut and spice mixture into a food processor and pulse to form a coarse paste.
Heat the remaining oil and fry the chicken until nicely browned on all sides (about 10 minutes). Spoon in the coconut paste and cook over low heat for about 18 minutes, or until the chicken is cooked through.
Turn onto a warmed serving dish, garnish with the coriander sprigs and lemon wedges and serve accompanied by fresh chutney and plain, boiled, rice.
Mughlai-style Tandoori Chicken
Tandoori Chicken is a traditional Indian recipe for a classic version of tandoori-style chicken cooked in the manner of an Indian restaurant.
Ingredients:
4 Whole Chicken Legs
450ml Mughlai Tandoori Marinade
Method:
Remove the skin from the chicken and prepare the meat by making deep slits into it with a knife, right down to the bone (about six per leg). Wipe dry with kitchen paper then place the chicken in a bowl along with the marinade. Mix well and press the marinade into the slits that you just made.
Cover the bowl with clingfilm and refrigerate for at least six hours (preferably overnight). When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the chicken, place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of twenty minutes. At the end of this time test with a skewer to ensure that the chicken is cooked (the juices should run clear).
Serve immediately with lemon wedges and a yoghurt mint sauce.
Makhan Murgh Wala (Butter Chicken)
Makhan Murgh Wala (Butter Chicken) is a traditional Indian recipe for a classic curry of chicken in a tomato-based sauce with nuts, onions and butter.
Ingredients:
675g (1 1/2 lb) chicken meat, cut into 3cm (1 in) cubes
3 tbsp butter
100g (3 1/2 oz) tomatoes, finely chopped
1 onion, finely chopped
1 tbsp ground cashew nuts
1 tbsp ground almonds
2 tsp hot chilli powder (or to taste)
3 tsp ginger-garlic paste
3cm (1 in) length of cinnamon stick (dal chini)
1/4 tsp ground turmeric
salt, to taste
Method:
Heat 2 tbsp of the butter in a pan, add the onion and cinnamon stick and fry for about 5 minutes, or until the onions are transparent. Now stir in the turmeric, chilli, ginger and garlic paste, salt and about 60ml (1/4 cup) water. Heat,
In the meantime, beat together the tandoori marinade, lemon juice and salt together. Place the chicken drumsticks in this and smear to coat evenly. Cove and set aside for 60 minutes to marinade.
Beat together the eggs and cornflour until smooth and place in a shallow dish. Scatter the breadcrumbs on a plate. Remove the chicken from the marinade then coat in the egg and cornflour mix before covering evenly with the breadcrumbs.
Place the breaded and marinated chicken in a deep fryer pre-heated to 180ºC (360ºF) (or use a wok or deep pan). Fry until the drumsticks are golden brown all over, drain on kitchen paper and serve accompanied by Indian chutneys and garnishes.
Goan Chicken Curry
Goan Chicken Curry is a traditional Indian recipe for a classic curry of chicken portions cooked in a lightly-spiced coconut paste base.
Ingredients:
75g (3 oz) desiccated coconut
2 tbsp vegetable oil
1/2 tsp cumin seeds
4 black peppercorns
1 tbsp fennel seeds
1 tbsp coriander seeds
2 onion, finely chopped
1/2 tsp sea salt
8 chicken thighs, skinned
fresh coriander (cilantro) sprigs, to garnish
lemon wedges, to garnish
Method:
Combine the desiccated coconut in a bowl with 3 tbsp water. Mix to combine and set aside to soak for 15 minutes.
After this time, heat 1 tbsp oil in a wok or large pan and use to fry the cumin seeds, peppercorns, fennel seeds and coriander seeds over low heat for about 4 minutes or until they begin to splutter.
Add the onions and fry for 5 minutes, stirring occasionally, until the onion had softened and turned opaque. Stir in the coconut mixture and the salt and stir-fry the mixture for 5 minutes.
Turn the resultant coconut and spice mixture into a food processor and pulse to form a coarse paste.
Heat the remaining oil and fry the chicken until nicely browned on all sides (about 10 minutes). Spoon in the coconut paste and cook over low heat for about 18 minutes, or until the chicken is cooked through.
Turn onto a warmed serving dish, garnish with the coriander sprigs and lemon wedges and serve accompanied by fresh chutney and plain, boiled, rice.
Mughlai-style Tandoori Chicken
Tandoori Chicken is a traditional Indian recipe for a classic version of tandoori-style chicken cooked in the manner of an Indian restaurant.
Ingredients:
4 Whole Chicken Legs
450ml Mughlai Tandoori Marinade
Method:
Remove the skin from the chicken and prepare the meat by making deep slits into it with a knife, right down to the bone (about six per leg). Wipe dry with kitchen paper then place the chicken in a bowl along with the marinade. Mix well and press the marinade into the slits that you just made.
Cover the bowl with clingfilm and refrigerate for at least six hours (preferably overnight). When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the chicken, place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of twenty minutes. At the end of this time test with a skewer to ensure that the chicken is cooked (the juices should run clear).
Serve immediately with lemon wedges and a yoghurt mint sauce.
Makhan Murgh Wala (Butter Chicken)
Makhan Murgh Wala (Butter Chicken) is a traditional Indian recipe for a classic curry of chicken in a tomato-based sauce with nuts, onions and butter.
Ingredients:
675g (1 1/2 lb) chicken meat, cut into 3cm (1 in) cubes
3 tbsp butter
100g (3 1/2 oz) tomatoes, finely chopped
1 onion, finely chopped
1 tbsp ground cashew nuts
1 tbsp ground almonds
2 tsp hot chilli powder (or to taste)
3 tsp ginger-garlic paste
3cm (1 in) length of cinnamon stick (dal chini)
1/4 tsp ground turmeric
salt, to taste
Method:
Heat 2 tbsp of the butter in a pan, add the onion and cinnamon stick and fry for about 5 minutes, or until the onions are transparent. Now stir in the turmeric, chilli, ginger and garlic paste, salt and about 60ml (1/4 cup) water. Heat,
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