Indian Cooking?!


Question: Hi, i am cooking for about 12 people this Wednesday although it is for them to taste more than have a meal. The youngest is 12 and the oldest is an adult. I'm 14 and I'm cooking, I am thinking of Tandoori Chicken because it doesn't look that difficult. I have found several recipes on the internet but none say how long it takes to cook. Has anyone got a good recipe they have used before and knows how long it will take?

BTW - some of the recipes say i have to leave it for 2-3 hours in the mixture. I have made marinate before and didn't leave it for as long as the recipe said and it still was fine. could i do this with the Tandoori too? Thanks everyone!

Oh and the reason i am cooking indian is because it is an Indian night and some of the people do not like curry so i can't cook curry.


Answers: Hi, i am cooking for about 12 people this Wednesday although it is for them to taste more than have a meal. The youngest is 12 and the oldest is an adult. I'm 14 and I'm cooking, I am thinking of Tandoori Chicken because it doesn't look that difficult. I have found several recipes on the internet but none say how long it takes to cook. Has anyone got a good recipe they have used before and knows how long it will take?

BTW - some of the recipes say i have to leave it for 2-3 hours in the mixture. I have made marinate before and didn't leave it for as long as the recipe said and it still was fine. could i do this with the Tandoori too? Thanks everyone!

Oh and the reason i am cooking indian is because it is an Indian night and some of the people do not like curry so i can't cook curry.

Tandoori Chicken

Lots of strong flavors, use your best judgment if you or your family members tend to avoid spicy foods. Cardamom is a strong spice and is relatively pricey, a substitution of 1 tsp curry powder is also good with this recipe.

Ingredients
1 cup Plain nonfat yogurt
1/2 cup Lemon juice
5 Garlic cloves, crushed
2 tbsp Paprika
2 tsp Ground cardamom
1 tsp Ground ginger
1 tsp Crushed hot red pepper flakes (for a milder flavor: 1/2 crushed red pepper flakes 1/2 chopped roasted red pepper)
6 Skinless, boneless chicken breasts

Preparation
Combine yogurt, lemon juice, garlic, paprika, cardamom, ginger and red pepper flakes in a blender.
Process until smooth.
Cut slashes in chicken and place in a shallow casserole dish.
Add half of the yogurt mixture, reserving the remainder.
Cover and chill for about 15 minutes.
Preheat oven to 400 degrees F.
Spray another shallow baking dish with cooking spray.
Remove and drain chicken.
Discard yogurt mixture in dish.
Place chicken in prepared dish.
Brush chicken with reserved yogurt.
Bake for 20 minutes or until juices run clear when meat is pierced.
Serve immediately.

Cook's Notes
**Leftovers are good in a casserole, chopped with rice and peas. Bake at 400 for 15 minutes.
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