Tandoori mini chicken and onion bhajis.

16 Jan







A dinner cooked by both of us as I nipped out for yoga. Mr M got started on the marinade. He took the poussin (as the Indian cook book suggested a 600g chicken and neither super market or the farm shop stock something so tiny) and slashed it, then covered it with lemon juice, chilli powder and salt.

I got home and read step two of the instructions and realised that some of the marinade was missing. Oops. I added the cream, yogurt, garam masala, cumin and saffron.

Whilst the marinade was doing its work, Mr M made the bhaji batter. Gram flour, plain flour, asofetida, chilli, yogurt and water.

The poussin cooked for 45 minutes.  When it was nearly done, I heated oil til nearly smoking. Then we dipped onions into the batter, and fried til golden.

So assessment, 8 out of 10. Bhajis could have been crisper, Mr M , reckons it was the lack of rice flour.  A small excess of chilli in the Tandoori marinade, meant a face sweat… a bit of raita and some rice wrapped up a nice meal.


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