Thursday, 16 May 2013

Masala-Marinated Chicken with Minted Yoghurt Sauce

Next up in The Hairy Dieters cookbook is this Indian delicacy.

This was possibly the dish that required the most preparation out of all of the meals I’ve cooked. It comprises of 18 separate ingredients- most of them spices- and a good 12 hours of preparatory time. Forewarning- make sure your knives are sharp for this one. I didn’t.

That’s the first mistake I made, followed by not buying a garlic crusher. The next mistake was to not read through the instructions from beginning to end before starting the recipe. I didn’t realise exactly how long it would take to make. After making the marinade, I fridged it for 12 hours. The next morning at 8am I carried on making the dish (realising I didn’t have an appropriate baking rack either. The grill mesh had to do).

Once the steps had been taken, it wasn’t that difficult. I just followed the instructions. Ripping out the chicken’s spinal cord a la Predator took a bit of elbow grease, but essentially, the time and effort I spent preparing it was worth it. Just.

I took it to a Jacob’s join in work, having not actually tasted the dish at all. It went down a treat! I even got marriage proposals from the (somewhat older) ladies in work. It was hella spicy though. I’ve even had people asking me for the recipe! But of course, by the time I’d brought it in I’d forgotten what the recipe was called.

So. I’ve cooked for myself. I’ve cooked for my family. I’ve cooked for work. Plan for the next month: to cook for friends, and cook for a woman…

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