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? 

Two condiments for an Indian meal

Last weekend we lobbed at my sister in laws for an Indian potluck. As usual I get ambitious and take the whole deal, meat, veggies and the condiments. 

I arrived with two tandoori chickens, mixed vegetables and the accompanying bells and whistles to any Indian feast, chutney and raita.

I'd only had real takeaway Indian food a few weeks before. What I know is, Indian food is delicious. I also know everyone left the potluck as full as googs. Some people squeezed in dessert, I don't know how they managed it. I know there was a lot of moaning and groaning after that point about how full they were. Some even stopped drinking(sacrilege, I know) because they were so full. 

I know I was the designated driver, so I wasn't drinking after the vodka, mango and ginger welcoming cocktail(traditional Indian so I was told). How could I refuse. Oh, and that glass of white wine. 

I didn't go dessert, but I know I woke up still full the next morning. Two mandarins did me for breaky.

 Indian Pineapple Chutney
1 x 825 gram can of pineapple pieces in natural juice
1 teaspoon vegetable oil
1/4 teaspoon brown mustard seeds
1 tablespoon sultanas
2 tablespoons brown sugar
1 Tablespoon vinegar
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon water
1 tablespoon cornflour

Drain can of pineapple, keeping the juice.
Heat vegetable oil, add mustard seeds. When the seeds start to pop, add pineapple pieces, cumin and coriander. Fry for 5 minutes.
Add pineapple juice, sultanas, salt, sugar,and vinegar and heat until simmering.
Mix water with cornflour. Add to chutney until it thickens.
Place chutney in serving dish, or warm sterilised jar, and cool.

Indian Raita
1 cup  greek yoghurt
1 cup chopped, seeded cucumber
2 tablespoons chopped fresh coriander
2 teaspoons chopped spring onion
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin

Mix all together. Season with salt. Place in a serving dish and chill.

Flogging the blog with Grace at With Some Grace