Today, our kid’s school organized a talk given by their school nurse about the onset of puberty for Year 5 students and Sofea was so excited to tell us about what she has learned today. She described to everyone all the pictures that the nurse showed them.. she said ” The nurse showed us pictures of naked girls from Jessy’s age up to Kak Long’s age and I can see all the hairs…. he he he…. and she told us that the period is painful and normally there will be sign before you get your period like your breast become bigger!” Nurin was screaming asking her to stop describing it. I’m so glad that the school has done the difficult part for me… I know how difficult it is to explain all these things to your kids especially if your kid is Sofea… she has lots of questions! Phew! What a relief.
Enough about that…. lets talk about Tandoori chicken. Tandoori chicken is one of the most popular dishes on an Indian menu. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. Last weekend we had dinner at Mughal Mahal Restaurant and my daughter asked me whether I know how to make tandoori chicken. My other half immediately said “Of course she knows. She used to make them all the time!” Well… it has been years since the last time I made one…. I guess sometimes you kinda forget some of the dishes that you used to prepare. So, today I decided to recreate my tandoori chicken just to see if it is still in me ha ha ha. It turn out OK but next time may be I need to add some red coloring or saffron to make it more appealing to the eyes. Let’s see the ingredient.
- 10 pieces of chicken
- 1/2 ” ginger
- 2 cloves of garlic
- 2 tbsp of garam masala
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp cumin seed
- 1 cup plain yogurt
- 1 tsp lemon juice
- salt to taste
- Wash the chicken pieces. Let the water drain and place them on a large plate. Create 2 slits on each side of the chicken to help the marinade penetrate into the chicken.
- In a blender add yogurt, garam masala, ginger, garlic, salt, paprika, cayenne pepper, cumin seed, lemon juice and grind it to a smooth paste. Taste and adjust the salt to your taste.
- Pour the marinade in a large bowl or a freezer bag. Add one chicken piece at a time and massage the paste into the slits and on both sides and leave it in the bowl/bag. Repeat. Now close the bowl or zip the freezer bag. Give a nice shake and keep them in the refrigerator for at least 3 hours or overnight.
- Preheat your oven to 260C . Line your cookie pan with aluminum foil generously. Take the marinated chicken out of your refrigerator, remove one piece and shake it up. Let the marinade drip completely. Place it on the cookie pan. Repeat the same with other chicken pieces.
- Carefully place the cookie pan into the center rack of the oven. Set the timer for 20 minutes. Let it cook. Open the oven and pull the cookie pan out. Drain any excess liquid in the cookie pan. Baste it with marinade using a brush or a spoon and put it back in the oven for 15 minutes or until the chicken cooked.