BURN FOR YOU
tandoori chicken with cheat’s garlic naan
SERVES 8
A fire pit comes as close as you can get at home to achieving the smoky goodness of a real tandoor oven. For this recipe, you need a grill and a hot-plate section over your fire. The longer the marinating time, the better the flavour. So, if you do have the chance, get this happening the day before.
8 chicken marylands
1 teaspoon saffron threads
½ cup (125ml) lemon juice
3 teaspoons sea salt
2 onions, chopped
1 cup (260g) plain yoghurt
2 tablespoons ghee
2 garlic cloves, chopped
1 tablespoon finely grated ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chilli powder Lemon wedges, to serve
CHEAT’S GARLIC NAAN
½ cup (125g) unsalted butter
1 tablespoon finely chopped garlic
8 naan breads
1 Cut several diagonal slashes into the skin side of each maryland and put onto a baking tray.
2 Soak the saffron threads in 2 tablespoons of hot water for approximately 10 minutes.
3 Combine the lemon juice, sea salt and saffron mixture in a small bowl and rub into the skin side of the chicken. Put the chicken in the fridge and leave for 1 hour.
4 Place the onions, yoghurt, ghee, garlic, ginger, cumin, coriander, turmeric and chilli powder in a food processor and blend to a paste. Rub this all over the chicken. Leave uncovered and return the chicken to the fridge for 6 hours or overnight. Remove 30 minutes before cooking.
Your fire pit is ready to cook on after about 2 hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5—10 cm above the
