Tandoori chicken with coriander chutney

Tandoori chicken is one of the famous  Indian dish. It's rich aroma, flavor and hot color make it famous.   Tandoori chicken is very easy to prepare and tastes delicious.Treat your family with this Tandoori Chicken and serve with fresh coriander chutney. 

Here i am describing the easy way to make delicious Tandoori chicken with coriander chutney

Ingredients

For the chicken

1.5kg whole chicken

1 tsp garam masala

4 tbsp natural unsweetened yoghurt

4 tbsp single cream

2 tbsp medium-hot paprika

1 tsp medium-hot ,red chilli powder

½ tsp turmeric

1 tsp ground cumin

2 tbsp lemon juice

2 tbsp vegetable oil

1 tbsp tomato purée

4 garlic cloves, crushed

2 tsp peeled and finely grated root ginger

1 tsp salt

For the coriander chutney

100g/4oz coriander leaves, roughly chopped

3 green finger chillies, roughly chopped

1 garlic clove, roughly chopped (optional)

1 tsp demerara sugar

1 tsp lemon juice

½ tsp salt

Preparation method

1. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.
3. Preheat the oven to 180C/350F/Gas 4.
4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
5. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
6. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Basque chicken pie

This wonderful traditional Basque Chicken Pie is great served either hot or cold.Some says it's a Spanish food.

Ingredients

4 boneless, skinless chicken thighs, cut into bite-sized pieces

2 tsp flaked sea salt

2 tsp smoked paprika

2 tbsp olive oil

freshly ground black pepper

2 medium onions, cut into 12 wedges

1 green pepper, halved, seeded and sliced

1 red pepper, halved, seeded and sliced

3-4 sprigs fresh thyme

2 bay leaves

150g/5½oz chorizo sausage, skinned and cut into thin slices

3 garlic cloves, crushed

4 large ripe tomatoes (each about 100g/4½oz), skinned and roughly chopped

2 tbsp flour

Pastry

1 tsp baking powder

1 medium egg yolk

225g/8oz plain flour, plus extra for dusting

75g/2¾oz unsalted butter, plus extra for greasing

4–5 tbsp cold water

1 egg, beaten, or full-fat milk, to glaze

½ tsp fine sea salt

How to Cook

1. Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside.
2. Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly.
3. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool.
4. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball.
5. Preheat the oven to 200C/400F/Gas 6.
6. Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze.
7. Bake for about 30 minutes or until the pastry is golden and the filling is hot.

Roast beef and Yorkshire pudding

Roast beef and  Yorkshire pudding, could be called the British Sunday dinner.I made it this weekend for my family.It takes 1 to 2 hour for cooking.

You will Need

1 x 2kg  beef sirloin roast
1⁄4 cup oil

salt and freshly ground pepper, to taste

Gravy

3 onions , finely sliced

2T butter, cubed

6 cloves garlic, smashed and peeled

2 cups red wine

For Yorkshire pudding

1 cup flour
1t salt
2 eggs
1 cup milk
1⁄2 cup beef drippings or oil

How to prepare

1. Preheat the oven to 240°C.
2. Season beef with salt and pepper.
3. Heat the oil in a roasting pan into which the meat will comfortably fit. Brown the meat on all sides, and set aside.
4. Add the onions and garlic, and fry until they just start to change colour.  Add the red wine and deglaze the pan.  Place the meat on top of onions, fat side up and place in the preheated oven.  Roast for 10 minutes, and then reduce the heat 170°C, and roast for a further 40 minutes.
5. Remove from the oven, transfer the meat to a cutting board, and allow to rest, covered with foil, while you make the Yorkshire pudding and gravy. Skim the fat off the cooking juices  into a bowl.

Yorkshire pudding

1. Increase oven temperature to 240°C.
2. Sift flour together with salt into a medium bowl. Make a well in center and add eggs. Whisk in milk. Mix until smooth. Set aside at room temperature for 1 hour.
3. Spoon 1⁄2t of fat into each cup of a nonstick muffin pan. Heat in oven for 15 minutes.
4. Remove pan from oven, divide the batter evenly between cup and bake until risen and brown, about 20 minutes.  Remove from oven and set aside.

Gravy

1. Strain the cooking juices into a clean saucepan. Cook, whisking, until thick, about 5 minutes. Remove from heat and whisk in the butter.  Serve immediately

Lemon drizzle cake

Lemon drizzle cake is a French teatime favorite. this is also my favorite.
You can substitute lemon with other fruits such as orange or grapefruit. you can make it 1 week in advance.

Ingredients

For the cake

5 free-range eggs

300g/11oz caster sugar

3 lemons, zest only

140ml/5fl oz double cream

1½ tbsp dark rum

½ tsp baking powder

80g/3oz unsalted butter, melted

240g/8½oz plain flour

1 pinch salt

For the apricot jam glaze

3 tbsp apricot jam, warmed in a small saucepan

For the lemon glaze

1 lemon, zest and juice

150g/5oz icing sugar

How to prepare

1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
3. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. 
4. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter. 
5. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean. 
6. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. 
7. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. 
8. For the lemon glaze, mix together the lemon juice, zest and icing sugar. 
9. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. 
10. Brush the lemon glaze all over the cake and leave for a few minutes to set. 
11. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. 
12. Remove the cake from the oven and leave to cool to room temperature before serving.