I have a couple of questions on Tandoori Chicken. Can you help?!
I have a couple of questions on Tandoori Chicken. Can you help?
I've found many recipes for Tandoori Chicken, but they very so much in ingredients. One will call for saffron, the other won't, one will call for food coloring, the other won't. Then there's ghee. Do you use it, or not? Skin on or off? White or dark meat? One recipe even called for honey. Do you know of any sites that have authentic recipes, not just recipes from people submitting their own? Thanks!
Additional Details3 weeks ago
They vary, not very. Sorry
Answers:
3 weeks ago
They vary, not very. Sorry
One will call for saffron, the other won't,
Use saffron to increase the richness in taste smell as well as color. But remember a little will go a long way. And the best way to use it is, warm 2-3tbs of milk and add few threads of saffron in it for abt 4-5 mints and then add it to chicken in the end.
one will call for food coloring, the other won't.
It is optional, personally i dont use it unless i'm cooking for a party to make it look more appealing.
Then there's ghee. Do you use it, or not?
Ghee is basically clarified butter and it definitely improves the taste of the dish, but you can also go with butter and little olive oil, because if u use butter only, it will burn.
Skin on or off?
It is entirely your call, it can be made both ways as any other chicken dish.
White or dark meat?
Again it is your call. If you are diet concious go with the leaner part of chicken as you would do in any other chicken dish. Ofcourse not so leaner part always tastes better. ;)
One recipe even called for honey.
Never heard of it.
Ingredients
1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
1 8-oz. carton plain yogurt
4 tsp. lemon juice
1-1/2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper
1 clove garlic, minced
Chutney
Cilantro leaves (optional)
Directions
1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
3. Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.
This one seems simple if you can find the spice mix it calls for
TANDOORI CHICKEN
3 tbsp. Tandoori mix ("Sharwood's India" is available at most English grocery stores)
3 tbsp. plain yogurt
3 tbsp. vinegar
3 tbsp. lemon juice
3 tbsp. oil
4 chicken breasts, skin removed
Blend first 5 ingredients into marinade. Remove all skin from chicken and make several deep cuts into the meat. Coat the chicken, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave at least 2 to 3 hours, preferably overnight.
Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. (Makes a unique tasting chicken salad.)
Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.
Although most people think of Indian food as very spicy, Tandoori is fairly mild - everyone we have served this to is always pleasantly surprised.
And here is another version:
CHICKEN TANDOORI I
1 c. yogurt
2 c. tikka tandoori paste (you can get one from Indian grocery store)
Fresh tomatoes
Onions & coriander leaves
2 lbs. chicken pieces
Mix the tandoori paste and yogurt well. Marinate the chicken pieces well for about 4 to 6 hours. Preheat oven to 350 degrees. Place the chicken pieces along with the marinate into a baking pan and bake for about 45 minutes to 1 hour, or until chicken is done. Keep turning the chicken pieces a few times while baking. Garnish with slices of tomatoes, onion rings and coriander leaves. Serve with rice pilaf.
There are so many different versions, I think the best thing to do would be to just mix and match to what suits you the best. Nothing says you have to stick to the original version of any recipe, so just have fun with it and see what you can come up wtih. Good luck!!
check out this link and clarify all ur doubts about the recipe
http://food.sify.com/keyword_recipe_sear...