Tandoori Chicken....

February 20, 2009
Last weekend... we were too busy with our 'Phantom'...
We had no plan what-so-ever for the next meal...then the thought of having Mussels seems all so appealing...... after all - the kids love mussels - garlic and chilli mussel....Yum!!
So off we went.. on the Sunday morning to Drovers Lane Fish Market with the intention to buy 3 kg of Mussels... what a disappointment! They had no Mussels.. and everything else was expensive, blue swimmer crabs for $19.99/kg..wow!!! what a rip-off!

We ended up with Tandoori Chicken serve with Coriander Rice and Vegetable for Sunday.

Tandoori chicken - you can marinate the chicken with premix tandoori paste (or Maggi mix back in M'sia). Best marinate overnight for the full flavour to develop. Check the weight of the chicken, to determine the time to roast the chicken in the oven.
The Coriander rice - thinly sliced some green onions. Saute with butter (more flavour, if ghee is used). Add 2teaspoon of cumin. Then.. add the sauted green onions into the rice cooker. Season with salt. Once rice is cooked, stir in the chopped coriander, about 1/2 cup.

Vegetable - use either cauliflower or cabbage or potato. Pound 1inch ginger with 2 cloves of garlic. Add 1 teaspoon of tumeric. Saute the pounded ingredients with 2 teaspoon of cumin until aromatic..... Add in curry leaves. Stir about 2 minutes. Add the vegetable of your choice. Don't forget to season with salt.

Tip: microwave cauli or potato to expedite cooking...