Hi, Ray here again.
It’s curry time again. It has been about a year since I made tandoori chicken and I remember that it was great. So I had a look at the range of tandoori and tikka curry recipes on the Curry Focus website and soon found another tandoori chicken recipe that looked ridiculously easy to make.
The one thing that I noticed was that the recipe called for 4 chicken breasts to feed 4 people. Now that’s a lot of chicken. Maybe the recipe had been created when chicken breasts were a lot smaller than they are nowadays. So I economised a little and just bought 3 chicken breasts along with the other ingredients that I needed to make the curry. This was still about 900g (2 lbs) of chicken meat.
Sunday morning found me making up the marinade and then putting the chicken breasts in to marinate. I suppose they marinated for about 8 hours.
The Sunday evening cooking was an absolute breeze since all I had to do with heat up the oven, pop in the chicken breasts and then prepare some salad bits.
Right on schedule, I took the cooked tandoori chicken, put it onto the salad and served it up to the testing panel. I kept one of the chicken breasts whole for the review image and divided up the other 2 chicken breasts between the other 3 servings – this was plenty of chicken in a serving.
And it was good. No, not good. It was great. The chicken was well cooked and was nice and spicy. Overall, the recipe received and average taste score of 9 out of 10 with a spice/heat rating of “Hot”.
The tandoori chicken was not the bright red colour that you often get served in restaurants. But the colour is probably achieved by adding a red colour dye (or the culinary equivalent). So we weren’t too bothered about the tandoori chicken’s colour.
You don’t need a tandoori oven to make tandoori chicken. All you need is an oven and a great recipe.