A Riff On a Tikka

Just a diary/cooking post tonight. Pictured, the penultimate stage in the cooking of tonight's repast: Chicken Tikka Fairview. I chose to use this one rather than the pic of the finished article as frankly, it's more photogenic. Two chicken legs were coated in a tikka marinade of yoghurt and spices as is usual, but in the absence of a barbecue or tandoor(!) in the immediate vicinity, I opted to roast the meat in a hot oven and then grill it at the end. Rather than serve it as two whole legs, I decided I would cook it whilst making the sauce, simmer the sauce down with the whole legs for twenty minutes or so, then blitz the sauce,  take the meat off the bone, and add it to the resulting, rather smoother gravy. A touch of cream and lemon juice, simmer for a bit longer, then serve with pilau rice and poppadums. I have to say: not bad at all. Maybe four-and-a-half out of five on the taste-o-meter. The recipe for the gravy is mine [blog posts passim] - I think it was the leftover lamb thing with a few tweaks to suit the occasion. All I can say is that, at the end of the day, it's all just jazz...