Tandoori Chicken

Yesterday was one of those days. I was particularly dreading an appointment late in the day, and I was sure I was going to need wine after it. Surprisingly and thankfully, it went well. It was a huge relief, I think for all involved. Hopefully it continues to be a positive step forward.

I didn't feel like the wine at all, but right now, I'm drinking it anyway!

As the girls went to sleep, all I felt like doing was slouching on the lounge and letting the world fall around me. Watch a bit of Masterchef, relax.

I then remembered the things I wanted to blog about. Some things that I know no one probably wants to know about. But things I wanted to blog about anyway. 

As I filled my wine glass I thought how clean my floor looked. I remember how dirty it looked WAS in the natural light of day, and realistically, still was. I should really sweep it. It will take me half a day to vacuum and hopefully mop it. I will deal with it tomorrow( or today, as you are reading this).

So here I sit, on this wet, windy night. Reclined, cloaked in a warm blankie, wine next to me, watching Masterchef, and blogging. 

This is the recipe for the Tandoori chicken I took along to an Indian night at my sister in laws. It was a great night. Everyone brought along an Indian dish, most of them dressed up, which was highly entertaining. 


As usual I went all out, and loved making the veggie curry and the condiments to go along with it. 

Tandoori Chicken
4 chicken Marylands, or a 1 kg, whole chicken
-Make three slashes in the thighs and breast pieces(if using a whole chook).

1/4 teaspoon hot chilli powder(I wimped out on the heat and used paprika)
1/4 teaspoon turmeric
salt and pepper
1 1/2 tablespoons lemon juice
1 tablespoons melted butter
-Mix these ingredients together and rub all over chicken and in the slashes. Set aside for 20 minutes.

Marinade
1 clove of garlic, peeled and chopped finely
2 cm piece of ginger, finely grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/2 tablespoons lemon juice 
slight pinch of powdered saffron(I just used a 1/4 teaspoon turmeric or a drop of yellow food colour)
1 small dried red chilli, chopped finely(or use chilli powder, or if you don't want heat, paprika)
1/2 cup greek yogurt
-Mix all together and spread mixture all over chicken. Cover and refrigerate for 12-24 hours.

Place chicken on a rack over a roasting pan and place enough water in to cover the bottom of the pan.

Spoon any left over marinade over chicken and drizzle with 2 tablespoons melted butter. 

Bake at 190C for 1 1/2 hours or until cooked. 

Cover with foil and rest for 10 minutes.

Cut into serving pieces and enjoy the crap out of that finger licking flavour! 

And after all that, I have just realised that a Heath Ledger movie is on! Yum!(on a different level ha ha) I really should get an early night!

Three things I know at the end of this day. 

1. Tandoori chicken is bloody yummy.
2.  Bad decisions as a parent will, eventually come back and bite you on the arse.
3. Good decisions as a parent will keep rewarding you for the rest of your life. And that is the truth. 

Do your friends have themed dinner nights?
What cuisine night would you host?