Andy has perfected (AND I MEAN PERFECTED) his tandoori chicken this winter.
It is utterly SUBLIME. The combination of spices so perfectly balanced. Using cardamom, black cardamom, ginger, garlic, Kashmiri chili, cumin seeds, coriander seeds, black peppercorns, turmeric, the spices are dry toasted off before it’s all ground down adding a touch of smoked paprika, salt, a squeeze of tomato kechup, a dollop of fromage blanc.
Smeared on chicken legs, baked then finished under the grill.
We serve this usually pretty simply, with salad, raita, chutney and we make a crispy flat bread because we like the texture. Lately Andy’s been doing a spiced potato pea salad which works a treat. Sometimes we flash it up and do an Indian spiced cabbage or fennel dish or some such. Possibly cauliflower. Sometimes Andy does his amazing dahl.
However it is served it’s always utterly completely compellingly scrummy.
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