Every time we visit Cowie's parents is another excuse/opportunity to experiment with Cassius, our clay oven. It has excelled at cooking pizza and roast lamb so we thought we'd see how it coped with tandoori chicken.
We took inspiration from Madhur Jaffrey's recipe and just added more fire. The basic idea is to create a marinade from greek yoghurt, lime, garam masala, chilli, ginger, garlic and coriander. You blitz this together, add some salt and allow the marinade to tenderise the meat and penetrate the flesh with the Indian flavours. About 3 hours will do the trick, but over night is ever better.
Given that we were catering for 10 we needed 3 chickens so we had to par-cook the legs and wings in the aga and blasted the breasts in the Cassius when he was at full heat. We've not been able to measure the temperature yet, but it is way hotter than any oven I've ever used.
The breasts cooked in about 15-20 minutes. They emerged with a charred, spicy crust and dripping with moisture inside. It's a great technique. It wasn't a bad result given that it was our first attempt. Next time I'm going to add more chilli to the marinade and make some naans.
What shall we cook in Cassius next?
Brussel Sprout Slaw with Walnuts
15 hours ago