Did you check out the mango mint chutney? Please do. And then lets talk about tandoori chicken. Or lets first talk about Journey Kitchen (that rhythm's right?)
I knew that the blog anniversary was up this month, but like it always happens I'm not really a person for dates, I can't surprise somebody on their birthday, I can't feel very excited about my own birthday and I can't plan and make my blog anniversary special. But hey! its never too late. Here I'm, turned my laptop deep into the desk, with many windows open, and fingers on alt, tab. Does my about page say I'm dedicated employee?
I don't know where to start in terms of how much I have learned this last year. My husband had been telling me to start posting recipes for months and he even made me a blog once. To his despair, I never really wrote a word. As you may make out, I'm not really good with words, blog often felt more like a task and I was not willing to add to my "to do list" in life. Until one fine day M's friend showed up on an odd time really hungry. I fixed him this quick Indian style chaat and he insisted I pass the recipe to his wife back in India. And because I couldn't go through one more page of strategic management and we were hungry, I made the recipe again next day and posted it. And that had been my approach until few months ago. In the process I started enjoying the whole experience of blogging. I was always a food person. One who loved eating and now the one who loves cooking meals for my little family. While, I still enjoy talking about food to "real friends", I love the fact that I have found people as passionate about food and who don't mind my jumping onto food talks all the time! Yes, the friends I have made here, are the best thing about blogging.
Then, of course there are other things. One often makes recipes that have been passed on to you through friends and family. Many a times if not always I google the recipe I have been making for ages, to see if there are other recipes or cookbooks that claim it to be there's. Generally speaking Indian recipe are so generic I don't really think one can claim it. But! But! When you come across a recipe whether or not its author's invention, there is nothing wrong in giving credit. Blogging is like a mini community and one can only make friends here, if you did it right.
And food photography! Can I just go ahead put more exclamation marks!!!! At first to be honest, I found it quiet painful. Taking pictures. Firstly because I was horrible at it . And secondly, I never knew more about it than to clicking the click button (that too if M would show me where it is!). Blogging has created a whole new level of appreciation for photography. I look forward to trying new things, new props and different lighting situations now. I have not got any better at it yet but I love that I love it now, if you know what I mean.
A good coincidence comes in a way of gift to my readers today. The highest searched keywords on the blog seems to be "tandoori chicken" and fortunately thats what I have for you! I have already posted steamed tandoori chicken so if you wanted to try using tandoori spice differently with steamed vegetables you will love it too.
The key is marinating overnight. I'm not going to say a few hours or half an hour will taste any bad but the tandoori chicken tastes best when the flavors are allowed to penetrate into the meat. It really works well for a busy lifestyle. A quick marinate at night, makes for a delicious meal next day. All you have to do is grill or bake them in the oven. Here is how its made:
Serves : 2-3
1 kg chicken legs (6 whole legs)
1/4 cup yogurt ( I make my own, recipe here)
2 tbsp tandoori masala ( make your own, its really worth it)
1 tbsp ginger garlic paste/ 3 cloves garlic and an inch of ginger
1-2 green chillies (chopped to paste) (optional)
1 tbsp lime/lemon juice*
Salt to taste
* The yogurt helps to keep the chicken moist while it cooks apart from helping the flavors to marry and the citrus helps to penetrate the flavors into the meat. At least thats what I'm believing.
Preheat the oven to 180 C.
Wash and pat dry the chicken. Make 2-3 diagonal slits. Mix all the ingredients for marination and marinate the chicken preferably overnight.
Bake for 35-40 minutes, flipping the chicken once at 20 minutes.
Serve with sliced red onions, mango mint chutney or yogurt based mint chutney with a wedge of lime.