Tandoori chicken is a noble dish and this preparation has a variation which instead of relying on the pungency of fenugreek uses aromatic sandalwood and rosewater. Sandalwood and rosewater brings a subtle note to a dish.
- Boneless chicken breasts- 2 skinless
- Oil - 3 tbsp
- Cumin seeds - 1/2 tsp
- Gram flour (Besan) - 25 gms
- Rose water - 1/2 tsp
- Kewra water - 1/2 tsp
For the first marination :
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Lemon juice - 1/2
For the second marination :
- Yoghurt - 5 tbsp
- Cream - 2 tbsp
- Cardamom powder & nut meg powder - 1 tsp
- Ground sand wood - 1 tsp
- Saffron strands - 1/4 tsp ( dissolved in 2 tbsp of warm milk for 5 mins)
1. Mix together all the ingredients for the first marination and rub them over the chicken breast. Set aside for 30 mins.
2. Mix together all the ingredients for the second marination and add the chicken and leave to marinate for 15 mins.
3. Heat oil in the frying pan, add the cumin seeds. Gradually, add the gram flour, stirring over a low heat to prevent lumps forming. When the flour has turned golden, raise the heat. Add the chicken breasts and cook for 5 mins, until the flour has formed a coating. Sprinkle the chicken with the rose water and kewra water, transfer to a baking tray and leave to cool.
4. Cook the cooled chicken breast in an oven preheated to 200C for 10 - 12 mins.
Serve with cucumber yoghurt.