Tandoori Chicken and Nan…sounds so special and captivating to me. It’s a very popular Indian dish in most countries. I have eaten tandoori chicken before but never tried cooking it myself. I had made nan before and that must be about 15 years ago when I was in South Korea. That was the first time I tried it and it was very successful. It soon became a top hit food item among my Korean friends. The nan went down very well with chicken curry. Since I left South Korea, I had never made it again…life was just too busy and it was so convenient to buy from the supermarket.
After visiting the Asian Festival last weekend and seeing a lot of Indian food, I was very inspired to try cooking an Indian meal. It also reminded me of the nan that I made long time ago. I have been cooking chicken curry too often so I thought I’ll try something different and popular. Tandoori chicken and nan came to my mind. It came out very successful though the tandoori chicken needs some improvement to be called authentic but then I would happily call it my signature dish because it tasted so special and delicious. I only didn’t have the chili powder to give it the red colour and the hotness. We really loved and enjoyed the dinner. That makes my day and makes me a very happy cook. Here comes the recipe to share:
Ingredients A (Nan)
1C warm water
1 & 1/2 t instant yeast (1/2 packet)
1/4C plain yoghurt
3C plain flour
In a bowl, pour in 1/2C water, stir in the sugar and then sprinkle the yeast on top. Let it froth first, then add to the rest of the other ingredients in a big mixing bowl. Knead well until smooth and elastic. If it is too wet, add in some flour. Cover the bowl with a wet towel and let it rise. Depending on the weather, it takes about 1hour to double its size.
Punch it down, knead again and divide into 6 pieces. Roll it out, cover the pieces of dough with a dry towel and leave it aside for about 20 minutes to let it rise again. It should feel spongy to the touch. You can grill it under the grill or pan fry it on both sides under medium fire until cooked through. When I made it many years ago, I grilled it. It was very interesting as you see the dough puffs up. But this time, I pan fried it with a little oil just to see whether it works and it did! The nan tasted equally good, really superb, soft and chewy and was great with the chicken.
Ingredients B (tandoori chicken)
4 whole chicken legs (cut into 2 each)
6 cloves garlic (finely minced)
2 inches ginger (grated)
1/2 packet curry paste (the type found here)
1T garam masala
1t tumeric powder
1/2 lemon juice
Put everything together in a big bowl and mix well. Leave aside to marinade at least one hour. Arrange the pieces of marinaded chicken on a baking tray and bake at 200 degrees Celsius for 30 minutes.
Serve with cucumber, some sliced red onion and lemon wedges. It’s fabulous. The combination of flavour and taste is superb. I will definitely make it again. I didn’t have chilli powder or paprika powder to give it the red colour but it still came out great, spicy enough for me. Cook this dish and you will become popular among your friends! Try it.
You can also use the Baked Chicken Curry to go with the nan. Or you can also use Fast And Easy Malaysian Chicken Curry where you can use the nan to mop up the curry gravy. That’s also awesome. Eating can be creative.
Do you like Indian food? What is your favourite Indian food? Do you cook Indian food? What about trying this tandoori and nan? What about making it and inviting some friends to join you for a nice Indian meal? You will probably become a celebrity among your friends. Food always builds friendship. Do give a try. Read about Food And Friends Bring Happiness
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Quote of the day……
‘A man must be big enough to admit his mistakes, smart enough to profit from them, and strong enough to correct them.’