Topic: Lasan chicken tandoori (from the F-Word)

[pforkes]

Having watched the finale of Gordon Ramsay's F-Word, last week, I decided I'd give Lasan's chicken tandoori a shot.  22 out of 25 diners said they would pay for it.

I'm not doing the salad that it came with, and I am only doing chicken thighs.  Also, I am being brave and instead of doing just 4 chicken thighs, I'm doing 15, so I have quadrupled all if the quantities of ingredients, given below.

I scoured Las Vegas looking for mustard oil, and would you believe that if I had gone to my source for ALL things Indian (The New India Market supermarket) then I would have saved myself a trip all over Las Vegas.

I have photos of the chicken drumsticks, at the start of the overnight marinating.  It looks (and smells) good.

Part two will be posted tomorrow and photos will follow.

Lasan's with tandoori style masala
4 chicken supremes, skinned and scored
4 chicken drumsticks, skinned and scored

1st stage Tandoori marinade:
1 tsp salt
1/2 tsp garlic puree
1/2 tsp ginger puree
1 lime juice

2nd stage Tandoori marinade
3 tbsp Greek yoghurt
2 green chilies, finely chopped
1-inch piece of ginger, peeled and finely chopped
1 handful chopped coriander
1 tsp black salt
3/4 tbsp ground cumin
1 tsp garam masala
1 tbsp tandoori masala
1/2 tsp ground fennel seeds
1 pinch white pepper
50ml mustard oil


Directions
Trim the thin end of the drumstick by cutting the sinew, scraping the meat halfway down the bone towards the thick end of the drumstick.
Blanch the chicken in simmering water infused with turmeric, salt and mild red chili powder for 3-5 minutes and remove using a slotted spoon and let the meat cool down.

To then marinate the chicken, dry the pieces and sprinkle with salt. Rub with garlic and ginger paste and a squeeze of lime and leave to marinade for 30 minutes.

Add 3 tablespoons of yoghurt into a large bowl, add all the 2nd stage tandoori spice ingredients and massage into the chicken, then leave to marinade overnight.

To cook
Heat a frying pan with a small amount of oil then place the marinated drumstick in to seal for 1 minute on each side followed by the scored chicken breasts and again cook for a minute on each side. Place the browned chicken pieces in the pre-heated oven and roast for 6-8 minutes, turn the chicken pieces now and again to ensure they cook evenly.

[pforkes]

Here is the photo of the chicken with tandoori masala, before being marinated overnight:

[joshallen2k]

pforkes.. and the result??

Some serious tandoori going on there...

[pforkes]

I will know the result tomorrow...right now it is marinating overnight.

Tomorrow it will be cooked...and eaten.

I will be able to tell you in 24 hours, but so far it looks and smell good.

[PaulP]

That does look good! It can be a pain getting the skin off the chicken legs, I find when making tandoori chicken.

[pforkes]

How I do it might sound weird, but it works.

First, cut the skin from around the thin end of the thigh.
Pull it back as far as I can (by hand).  Then I use a pair of wide pliers, grip the loose skin and pull it off - usually in one piece and in one go.

[PaulP]

Hi Pforkes,

No it doesn't sound weird. I usually have to use kitchen roll to allow me to grip the skin as it gets really slippy after handling the chicken. I'll bear that in mind next time I skin some chicken legs, thanks.

[JerryM]

pforkes,

real good post - i have it in my mind to make this. i'm even thinking of a trip to brum depending on how my efforts turn out.

mustard oil is something i've not tried before and will need to purchase too.

looking fwd to your verdict.

[976bar]

Can I ask the reason for blanching the chicken before marinating? Doesn't this seal the meet which would make it more difficult for the marinade to penetrate?

[pforkes]

The blanching with turmeric in the water adds a yellow tinge to the chicken (which looks good).  Maybe it is also partially cooking it and I am guessing the chili will give it a slight kick.

I should be able to tell you in a few hours when I cook it and try it.