My favourite cooking magazine was delicious. , I say was because I think I have beaten my magazine addiction!!!!!!!!!!!!!! I’ve found so many great recipes on the internet – things my new friends are making and recommending, that I don’t need magazines anymore. Which is great – more space on my bookshelves (room for another addiction? snrk) , but not great, in that it’s difficult to put post-it-notes on my lap-top (though I’m sure I’ll figure it out… eventually)
In the meantime, there are still recipes from delicious. (an award winning Australian magazine) that I want to try. This one has been post-it marked for a while now. I find I get stuck with a few favourite recipes and they tend to go into a high rotate, but I’m getting a bit tired of chicken thighs wrapped in bacon – I know *spoiled*, so I thought I’d try this one.
This is a Nigella Lawson recipe that was published in delicious. in July 2004. I changed it a little – to suit what I had – and because I don’t much like turmeric, I used less than in Nigella’s recipe.
Chicken Tikka (Nigella makes a hot red onion relish to go with it, which would be good, but I didn’t have most of the ingredients)
2 garlic cloves
5cm piece of fresh ginger – peeled
1 small red chilli – seeds removed
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
1/2 tsp garam masala
juice of 1 lemon
1/4 cup vegetable oil (I used light olive oil)
1 cup plain yoghurt.
Whizz the garlic, ginger and chilli together until finely chopped
Add the other ingredients and whizz to combine. Add some salt and pepper.
Pour over chicken pieces (I used chicken thighs – bone in/skin off), stir to coat in the marinade and leave in the fridge at least 4 hours (or overnight)
Bring the chook to room temperature.
Melt some butter in a pan, add chicken and cook over medium-low heat till done (you don’t want to cook it too high, because the yoghurt will burn). I baked mine in the oven, Nigella suggested using a frypan.
We had ours with salad leaves, avocado and some steamed rice, and we squeezed some extra lemon juice over the chicken.
This recipe is really, really good. It is gently spicy – not at all scary. Marinating the chicken in yoghurt makes the chicken very moist and tender.
I wish I’d made this years ago.
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