Tonight Zay decided we went shopping. So, immediately after Maghrib, we headed towards KLCC (Kuala Lumpur City Centre, where the Twin Towers are) via the Ampang Ulu Kelang highway which leads directly into KLCC parking. Since my birthday is only a week away on a weekday and with Zay's unpredictable work schedule, tonight seemed to be the best time for a girls' night out. My husband had flown to Penang earlier in the evening on business and Afif has returned to College.
We ended up with Zay and Zaty buying me a birthday present as in the picture above. I will only reveal it on my birthday so you will have to wait to see what it is.
After leaving the shopping complex, we stopped at a neighbourhood Mamak bistro on the way home. Although it is within walking distance from our house, we seldom ate here.
However tonight's meal of garlic Nan bread and Tandoori Chicken proved to be very good. I used to crave for Nan and Tandoori when I was pregnant with my son Ikmal. At that time, good Tandoori can only be found in downtown Kuala Lumpur. Nowadays, Mamak restaurant franchises thrive everywhere. Maybe because they offer a large variety of foods for all tastes.
The Chicken we had was tender and not dry as in some places. The Nan too was just right. The sambal and curry however was a bit hot but everything was freshly prepared which gave it the oomph.
For those who cannot find an Indian restaurant when you are overseas, you can try making your own Tandoori.
I will transfer the recipe for Tandoori Chicken from my recipe book below:
Ingredients:
1 chicken
salt
a little turmeric
2 tsp vinegar
2 tsp pounded coriander seeds
2 tsp pounded cumin seeds
1 tbsp pounded onions
2 tsp pounded chillies
4 cloves garlic, pounded
2 tsp mustard seeds
1/2 cup yoghurt
1 tsp sugar
2 tsp tomato puree
1 tbsp ginger juice
few slices raw onion
2 tsp lime juice
Method:
Clean, wash and dry chicken, removing the skin and visible fat. Make cuts over breast and legs. Prick the chicken all over with a fork, then rub salt, turmeric and vinegar all over. Leave for 1 hour. Combine pounded ingredients together with the remaining ingredients except lime juice.Apply the paste over the chicken and marinate for at least 6 hours.
Grease a baking tray with butter or ghee and bake the chicken for about 1 hour in a moderately hot oven (200 deg C or Gas Mark 6). Turn it over several times during baking, adding the remaining paste and greasing with butter so that the chicken does not dry up.
When chicken is cooked (the meat doesn't stick when pricked with a sharp knife ), remove it from the oven and sprinkle lime juice over it. Serve with salad.
Nowadays, you can buy Nan bread at the supermarket. To add garlic flavour, simply add butter mixed with pounded garlic and heat the Nan bread in an oven for a few minutes.
You may find that the Tandoori prepared at home may not be as red as the ones found in the Mamak restaurants. This is because the Mamak adds red coloring to the Tandoori paste. If you do not have the time to prepare your own Tandoori spice mix, using Maggi Chicken Tandoori mix is a great help. I have tried this a few times and it turns out well each time.
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