French Influence Tandoori Chicken Naga

Name: French Influence Tandoori Chicken Naga
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 7
Cuisine: Indian
Ingredients: ½ kilo Chicken Nibblets; Tandoori Paste/Powder; Lemon Juice (fresh); ½ tsp Mixed Peppercorns; 1 tsp Poppy Seeds; 1 tsp Provençal Herbs; 6 Whole Cardamom Pods; 1 Chicken Stock Cube; ½ tsp Turmeric; ½ tsp Mixed Spice; 3 Cloves; 2 tsp Sesame Seeds; Small Handful Curry Leaves; 4 tsp Punchpooran (Whole Mixed Spice – Jeera. Fennel. Fenugreek. Black Mustard. Klowunji); 1 tsp Salt; 2 tsp Cumin; 5 Thinly Sliced Medium Onions; ½ Lemon Zested; Large Piece Ginger Finely Diced; ½ Bulb Garlic Chopped; 1 Handful Fresh Chopped Herbs; ½ Bunch Fresh Chopped Coriander; To Taste Chopped Fresh Chillis inc. Nagas; 1 Stick Cinnamon; 3 Bay Leaves; 1 Tin Coconut Cream; ½ Pack Solid Coconut Cream; 1 Tin Chopped Tomatoes; ½ Pint chicken stock; ½ juice of lemon

Over a year ago 7,113 views

Prep: 55 mins

Cook: 60 mins

Serves: 7

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Ingredients

½ kilo Chicken Nibblets
Tandoori Paste/Powder
Lemon Juice (fresh)
½ tsp Mixed Peppercorns
1 tsp Poppy Seeds
1 tsp Provençal Herbs
6 Whole Cardamom Pods
1 Chicken Stock Cube
½ tsp Turmeric
½ tsp Mixed Spice
3 Cloves
2 tsp Sesame Seeds
Small Handful Curry Leaves
4 tsp Punchpooran (Whole Mixed Spice – Jeera. Fennel. Fenugreek. Black Mustard. Klowunji)
1 tsp Salt
2 tsp Cumin
5 Thinly Sliced Medium Onions
½ Lemon Zested
Large Piece Ginger Finely Diced
½ Bulb Garlic Chopped
1 Handful Fresh Chopped Herbs
½ Bunch Fresh Chopped Coriander
To Taste Chopped Fresh Chillis inc. Nagas
1 Stick Cinnamon
3 Bay Leaves
1 Tin Coconut Cream
½ Pack Solid Coconut Cream
1 Tin Chopped Tomatoes
½ Pint chicken stock
½ juice of lemon
½ juice of 1 lime
¼ Bunch fresh coriander chopped
½ Cauliflower Florets small

Accompaniment

Method

1
Marinade Chicken Nibblets (eg. Drumsticks, with bones) in tandoori paste and lemon juice overnight.

Dry roast dry spices for a few mins then roughly grind. Fry fresh ingredients (preferably in ghee) and add ground spices and whole flavours.

Once fresh ingredients are mixed, add liquid, boil and simmer while preparing meat & veg.

Once curry is boiled and simmered and starting to reduce (about 20 mins) remove from heat. At this point skewer the marinated chicken and cook in a tandoor (or on a very hot griddle) until slightly burnt around the edges but still pink inside. Blend the curry sauce in two batches and add the tandoori chicken, chopped coriander and cauliflower.

Cook for as long as possible until cauliflower tender, meat cooked through and sauce reduced to desired consistency. To serve, spoon onto freshly cooked Basmati rice, sprinkle with chopped coriander and accompany with paratha and mild lime pickle.

Chef's Tips

You don't have to use all the ingredients specified of course, this is what I had and it turned out really well. I grow my own little nagas but you can just use whatever chillies you like.