What's the Story? (Tandoori Glory)

 "My chicken isn't cooked," he slurred, the effects of five pints of strong Indian Lager, quaffed before the main course had even been served, were taking their toll. 

"It's cooked in a clay oven mate" the waiter responded with a dash of condescension. 

That's some of the key bits of dialogue I remember from a night out in early 2011. it was a night out that proved to be the only one in which the guy who complained about his undercooked chicken, when we attended a mediocre curry restaurant, took a part. Not long after he was out of our group, so to speak, and now cuts a lone, distant shape on Social Media where his posts make him appear a man wracked with inner torment. I hope he turns a corner. 

However his comment made me wonder whether in fact it really was necessary to use a clay oven to cook tandoori food. On the first Saturday in October I was largely confined indoors because of a biblical rainstorm, albeit the Dogg and I popped out for an essential trip in the new motor. The extra time on my hands gave me the opportunity to make my own Tandoori Chicken.

On the player was a sampler album from Chris Rea's mammoth 11 CD project "Blue Guitars" from 2005. In 2001 the traditional MOR Favourite and Housewives' Choice nearly died from Pancreatic Cancer and spent some time recuperating. The effect it had on him musically was effectively a re-birth. Although his previous records had some blues stylings, the records that followed after his illness were immersed in the blues with touches of Jazz. That's not to say however the music is bland or repetitive. Far from it. In fact in letting the blues fully into his music Rea has painted many dynamic and bright sonic pictures with the albums he's released since his rebirth. Listening to this particular album, extracts of which are at: https://www.youtube.com/playlist?list=PLFW4G6_Ddiy8MEGdlNS2ILkROv08TRrt2 , shows his music to be as hungry and vital as his more commercial offerings in the 1980s and 1990s. It also inspired me to feel positive about a forthcoming career re-birth of my own. 

So to the recipe then. The ingredients for this recipe are:

One Chilli, cut very finely and de-cored. 

Five Shallots, cut finely, topped and tailed.

Four Cloves of Garlic crushed. 

Two Tomatoes cubed. 

One teaspoon of Garam Masala.

One teaspoon of Cayenne Pepper.

One teaspoon of Paprika.

One teaspoon of Turmeric.

One teaspoon of Ground Ginger. 

One tablespoon of Fresh Coriander. 

The juice of half a lemon.

Three teaspoons of Sunflower Oil. 

Two Chicken Breasts

One cup of Low Fat Greek Yoghurt. 

The method goes like this:

1. Combine the spices, Tomatoes, Coriander, Oil, Lemon Juice, Garlic and Shallots in a frying pan and heat through for around five minutes. 

2. Turn off the heat, add the Yoghurt and stir thoroughly. 

3. Put the Chicken Breast into the mixture and coat them thoroughly in the mixture. If possible cut the Chicken Breasts to allow the mixture to meld into the flesh of the Chicken Breasts.

4. Put the Marinated Breasts and the rest of the mixture in a baking dish and cover with clingfilm to allow them to infuse for around 3-4 hours before cooking. 

5. Briefly pull the Chicken Breasts out of the dish and fry for two and a half minutes each side. 

6. Return the Breasts to the baking dish and allow them to cook in the oven with the rest of the marinade sauce for around forty minutes on Gas Mark Five. 

7. Serve with some Boiled Rice containing some Cardamom Pods. 

This dish proved that a Clay Oven isn't the only way to make a Tandoori Meal. My humble gas oven and a bit of pre-oven frying proved more than equal to cooking the chicken through and infusing all the various flavours to make a spicy and filling meal, which took my mind off the heavy rain and over to the many great curry houses I've visited during the years.