Indian chicken tikka/tandori marinade?!
hi any ideas in a deceant indian chicken marinade!.!?!?Www@FoodAQ@Com
Answers:
INGREDIENTS
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
READ REVIEWS (58)
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise!. Place in a shallow dish!. sprinkle both sides of chicken with salt and lemon juice!. Set aside 20 minutes!.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper!. Mix until smooth!. Stir in yellow and red food coloring!. Spread yogurt mixture over chicken!. Cover, and refrigerate for 6 to 24 hours (the longer the better)!.
Preheat an outdoor grill for medium high heat, and lightly oil grate!.
Cook chicken on grill until no longer pink and juices run clear!. Garnish with cilantro and lemon wedges!.
Notes
Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets!. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander!.
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done)!.
enjoyWww@FoodAQ@Com
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
READ REVIEWS (58)
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise!. Place in a shallow dish!. sprinkle both sides of chicken with salt and lemon juice!. Set aside 20 minutes!.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper!. Mix until smooth!. Stir in yellow and red food coloring!. Spread yogurt mixture over chicken!. Cover, and refrigerate for 6 to 24 hours (the longer the better)!.
Preheat an outdoor grill for medium high heat, and lightly oil grate!.
Cook chicken on grill until no longer pink and juices run clear!. Garnish with cilantro and lemon wedges!.
Notes
Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets!. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander!.
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done)!.
enjoyWww@FoodAQ@Com
Well if you can't actually find tandoori or tikka powder or sauce, then just add the yogurt to a good Madras mix!. You can adjust to your own taste, personally I like a little more ginger, lemon and garlic!. Please DON'T add food coloring, its really bad for you!. If you want a redder color, add paprika instead!.
When you cook it, try to have the grill turned up as high as possible!. (The heat inside a real tandoor would melt titantium!) Most good tandoori chicken comes a little blackened so don't be afraid of that, just sear it with really high temperature for most authentic result!.!.!.)Www@FoodAQ@Com
When you cook it, try to have the grill turned up as high as possible!. (The heat inside a real tandoor would melt titantium!) Most good tandoori chicken comes a little blackened so don't be afraid of that, just sear it with really high temperature for most authentic result!.!.!.)Www@FoodAQ@Com
one that works really well and used by many Indian restaurant is patak's tandoori paste for about 2lb of chicken breast use up to 3 table spoon of paste and mix it with about 250g of plain live yogurt and mix it with your chicken ( cut the chicken in 2 inch x 2 inch pieces leave in the fridge for 24 hrs for best result , you can buy the paste in any Indian shops or all the big supermarkets stocks it now you want patak's tandoori pasteWww@FoodAQ@Com
I am a huge fan of the pastes available in Asian/Indian grocers, then add some of your own extras, like extra garlic, extra ginger, curry leaves and lime/lemon!. Its so easy, tasty and unless Jamie Oliver's coming who's gonna know! Don't use Chicken Breasts too dry, try the thighs, and skin everything before marinating, lemon wedges and chopped cilantro to serve!.Www@FoodAQ@Com