Have you a Recipe for Tandoori Chicken?!
ThanksWww@FoodAQ@Com
Answers:
Indian Tandoori Chicken --
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
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!.Www@FoodAQ@Com
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
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!.Www@FoodAQ@Com
Tandoori Chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1/2 tspn of chat masala
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
? tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
? tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken!. Make incisions with a sharp knife on breast and leg pieces!.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour!.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes!. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt!.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours!.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done!. Baste it with butter and cook for another four minutes!.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges!.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ?” cubes and proceed same as Tandoori chicken!.Www@FoodAQ@Com
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1/2 tspn of chat masala
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
? tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
? tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken!. Make incisions with a sharp knife on breast and leg pieces!.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour!.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes!. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt!.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours!.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done!. Baste it with butter and cook for another four minutes!.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges!.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ?” cubes and proceed same as Tandoori chicken!.Www@FoodAQ@Com
Tandoori Chicken Classical Old fashioned Recipe
In a Classical recipe chicken is marinated twice, Lime Marinate followed by Yogurt Marinate before cooking in the Tandoor
Ingredients
Lime Marinate
1!. Chicken Roaster: 1
2!. Salt: 1? teaspoons
3!. Lime juice: ? cup
4!. Saffron: 1 teaspoon
5!. Hot water: 1 Tablespoon
Yogurt Marinate
1!. Chopped onion: 1 cup
2!. Fresh ginger: 1"x1" chopped
3!. Garlic Cloves peeled chopped: 3
4!. Ground Cumin: 1? teaspoon
5!. Ground coriander seed: 1 teaspoon
6!. Garam Masala Standard Frying Punjab: 1? teaspoon
7!. Ground Nutmeg: ? teaspoon
8!. Ground Cayenne: ? teaspoon
9!. Degi Mirch: 2 teaspoon
May Substitute with Hungarian Paprika
10!. Ratan Jot: 2 teaspoon
Ratan Jot may be substituted with Red Food Color
11!. Peanut oil: 2 teaspoon
Substitute with any vegetable oil
12!. Dahi Yogurt: 1? cup
Cooking
1!. Melted Ghee: ? cup
Method
Step 1: Lime Marinate
1!. Prepare chicken!. Remove skin!. Discard skin, internal organs, neck, and wings!.
2!. Cut into 8 skinless pieces: 4 breast quarters, 2 thighs, 2 drumsticks
3!. With a sharp knife cut a deep cross on top and bottom sidfe of of each piece!.
4!. Steep saffron in water for 5 minutes!.
5!. Combine salt, saffron with water, lime juice!.
6!. Put Chicken pieces in a glass bowl!. Pour over the lime mixture!. Rub mixture into every piece!. Cover!. Let it rest for one hour at room temperature,
Step 2: Yogurt Marinate
1!. Combine all the ingredients in a food processor!. Process at continuous speed for 2 minutes to form a smooth creamy paste!. Transfer marinate to the glass bowl with chicken and Lime marinate!. Mix every thing well with a spatula!. Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
Step 3: Cooking
1!. Preheat oven to 425o F for about 30 minutes
2!. Remove chicken from marinate!. Discard Marinate
3!. Arrange chicken pieces in a single layer in a shallow baking pan
4!. Bake for 15 minutes!.
5!. Remove baking dish from the oven and baste chicken with Ghee!. Bake for 8 to 10 minutes!. Chicken breast will be done before the thighs and drumsticks!.Www@FoodAQ@Com
In a Classical recipe chicken is marinated twice, Lime Marinate followed by Yogurt Marinate before cooking in the Tandoor
Ingredients
Lime Marinate
1!. Chicken Roaster: 1
2!. Salt: 1? teaspoons
3!. Lime juice: ? cup
4!. Saffron: 1 teaspoon
5!. Hot water: 1 Tablespoon
Yogurt Marinate
1!. Chopped onion: 1 cup
2!. Fresh ginger: 1"x1" chopped
3!. Garlic Cloves peeled chopped: 3
4!. Ground Cumin: 1? teaspoon
5!. Ground coriander seed: 1 teaspoon
6!. Garam Masala Standard Frying Punjab: 1? teaspoon
7!. Ground Nutmeg: ? teaspoon
8!. Ground Cayenne: ? teaspoon
9!. Degi Mirch: 2 teaspoon
May Substitute with Hungarian Paprika
10!. Ratan Jot: 2 teaspoon
Ratan Jot may be substituted with Red Food Color
11!. Peanut oil: 2 teaspoon
Substitute with any vegetable oil
12!. Dahi Yogurt: 1? cup
Cooking
1!. Melted Ghee: ? cup
Method
Step 1: Lime Marinate
1!. Prepare chicken!. Remove skin!. Discard skin, internal organs, neck, and wings!.
2!. Cut into 8 skinless pieces: 4 breast quarters, 2 thighs, 2 drumsticks
3!. With a sharp knife cut a deep cross on top and bottom sidfe of of each piece!.
4!. Steep saffron in water for 5 minutes!.
5!. Combine salt, saffron with water, lime juice!.
6!. Put Chicken pieces in a glass bowl!. Pour over the lime mixture!. Rub mixture into every piece!. Cover!. Let it rest for one hour at room temperature,
Step 2: Yogurt Marinate
1!. Combine all the ingredients in a food processor!. Process at continuous speed for 2 minutes to form a smooth creamy paste!. Transfer marinate to the glass bowl with chicken and Lime marinate!. Mix every thing well with a spatula!. Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
Step 3: Cooking
1!. Preheat oven to 425o F for about 30 minutes
2!. Remove chicken from marinate!. Discard Marinate
3!. Arrange chicken pieces in a single layer in a shallow baking pan
4!. Bake for 15 minutes!.
5!. Remove baking dish from the oven and baste chicken with Ghee!. Bake for 8 to 10 minutes!. Chicken breast will be done before the thighs and drumsticks!.Www@FoodAQ@Com
1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
With a fork, prick holes in the chicken pieces!. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces!. Place the chicken in a baking dish!.
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste!. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended!. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients!. Pour the marinade over the chicken!. Turn to coat evenly, rubbing the marinade into the holes and slits!. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally!.
Remove the chicken from the marinade!. Place on the grill and cook for 8 to 10 minutes on the first side!. Turn, baste as needed, and cook on the second side for 8 to 10 minutes!. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes!. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes!.)Www@FoodAQ@Com
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
With a fork, prick holes in the chicken pieces!. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces!. Place the chicken in a baking dish!.
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste!. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended!. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients!. Pour the marinade over the chicken!. Turn to coat evenly, rubbing the marinade into the holes and slits!. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally!.
Remove the chicken from the marinade!. Place on the grill and cook for 8 to 10 minutes on the first side!. Turn, baste as needed, and cook on the second side for 8 to 10 minutes!. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes!. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes!.)Www@FoodAQ@Com
i have actually tried this meal and thought it was to dull in spice
one spice canceled out the other in 2 different sittings with to different cookers of the mealWww@FoodAQ@Com
one spice canceled out the other in 2 different sittings with to different cookers of the mealWww@FoodAQ@Com