It’s Week Three of Ewan’s Professional Chef’s Diploma and although he’s enjoying it immensely he’s complaining he’s still not cooked anything. They’re being hauled through all the healthy and food safety/admin/drugs talks, and he’s champing at the bit to get chopping with those super-sharp knives now in his possession.
When I was at a wedding on Saturday (exquisitely perfect food – caterers called Last Supper – see canapé example and amazing cake baked by Fiona Cairns – yes THAT cakemaker) he decided to cook lunch for three of his girl pals: Atul Kochhar’s tandoori chicken (slightly adapted), spicy sweet potato and his special naan bread (recipe for which I must get off him and pass on). When I returned in the evening, the curry smell was still very pronounced (a good thing I would say). Here’s what he did.
EWAN’S EASY TANDOORI CHICKEN
1 medium chicken, or four breasts (bone in)
For the marinade:
200ml plain yogurt
1 tsp each chopped ginger and garlic
½ tsp chilli powder
1 tsp ground coriander
¼ tsp ground cinnamon
½ tsp garam masala
2 tsp lemon juice
1 tbsp gram flour
1 tsp turmeric
1 tsp vegetable oil
50g melted butter, for basting
- Chop the chicken into four pieces. Ewan says look on YouTube for instructions on how to divide up if you’re not sure. Make deep cuts into the flesh.
- Whisk the yogurt and marinade ingredients in a bowl and rub over the chicken until completely coated, then cover and chill for 3-4 hours. Preheat the oven to 200C/400F/mark 6.
- Place the chicken on to a rack above a roasting tray and cook in the oven for 15-20 minutes. Preheat the grill to high.
- Take chicken from the oven and rest a few minutes. Baste with the butter and grill for 5 minutes, or until the chicken is completely cooked through. Delish!!
Ewie and I went to see Tinker, Tailor last night and because neither of us had read the book or knew the story, we left the cinema both feeling a tad bewildered. Next on our movie list is We Need To Talk About Kevin. Somehow think that will have a slightly different effect…