John Myers
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Tandoori Chicken with Aloo Gobi (Indian Cauliflower)
The perfect tandoori chicken with aloo gobi (indian cauliflower) recipe with a picture and simple step-by-step instructions.
Chicken:
- 3 Chicken breast fillets approx. 550 g
- 2 Garlic cloves
- 1 thumb-sized piece. Ginger
- 250 ml Yogurt 1.5%
- 1 tbsp Lemon juice
- 1 pinch Sugar
- 1,5 tbsp Tandoori paste ready or (for spice production see end of ingredients)
- Pepper salt
- Butter f.d. Form and for covering
Cauliflower:
- 250 g Cauliflower
- 1 medium sized Potato, peeled
- 1 tbsp Sunflower oil
- 1 go. tsp Garlic, finely chopped
- 1 go. tsp Ginger, finely grated
- 0,5 tsp Turmeric
- 0,25 tsp Hot pink paprika powder
- 0,5 tsp Ground cumin
- 0,25 tsp Garam Masala ready (spice production see end of ingredients)
- Salt
- 0,5 tsp Coriander freshly finely chopped
Tandoori spice mix f.d. small supply:
- 1 Chilli, dried, ground
- 3 tsp Ground coriander seeds
- 1 tsp Ground cumin seeds
- 1 tsp Turmeric
- 3 Ground cloves
- 0,5 tsp Ground cinnamon
- 2 tsp Paprika powder, hot pink
- 1 Cardamom pod, the inner seed ground
Garam Masala f.d. small supply:
- 1 tbsp Ground cumin
- 1,5 tbsp Ground coriander seeds
- 1,5 tbsp Ground cardamom
- 1,5 tbsp Ground pepper
- 1 tsp Ground cinnamon
- 0,5 tsp Ground cloves
- 0,5 tsp Ground nutmeg
Chicken:
- Rinse the fillets with cold water, pat dry, remove any fine skins and fat. Cut each into 3-4 large pieces.
- Skin the garlic cloves, peel the ginger and chop both very finely. If you are making the spice mix yourself, grind the ingredients in a fine mortar.
- Mix the yogurt, lemon juice and sugar in a larger bowl. Add garlic, ginger and tandoori paste or spice mixture (amount as for the paste) and mix everything well. Place the meat pieces in it, stir everything well so that the meat is well covered, close the bowl tightly and let the chicken marinate in it for at least 6 – 8 hours. If you set it up in the morning, it can be prepared in the evening.
Preparation Chicken:
- Preheat the oven to 200 °. Butter a baking dish well. Place the pieces of meat from the marinade in the dish, season with pepper and salt. Then pour the marinade over the meat and spread a few small flakes of butter on top. Put the tin in the middle of the oven. Cooking time 20 min.
Cauliflower:
- Cut the peeled potato into approx. 1 cm cubes, keep them ready in cold water. Cut the cauliflower into small florets, have them ready. Skin the garlic, finely chop. Peel the ginger, grate finely. Finely chop the coriander.
- In a pan, sauté the garlic and ginger in the oil. Drain the potatoes, drain them gently and add. Season with all the spices except the chopped coriander, turn the heat down to medium level, put a lid on the pan and let the potatoes simmer gently for approx. 5 – 6 minutes. Turn around every now and then.
- Then add the cauliflower florets, coriander and 2 tablespoons of water, mix everything together well, put the lid on the pan, turn the heat down to low and cook for another 10 minutes. Stir again in between.
- With good preparation, the cauliflower can be done during the cooking time of the chicken. There was also jasmine rice and the “beloved” bhatura (Indian balloon bread). ……… enjoy your meal and …………. “namaste”
A word about the spice mixes:
- I used ready-made tandoori paste because I had it in stock. When producing the above two spice mixtures in-house, you can use the individual components either in powder form or as seeds. However, seeds must be ground in a mortar. The ingredient quantities are intended for a supply.
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