What does tandoori chicken taste like?!
I never had that Indian dish before and would like to taste it, but would like to know what to expect (like how hot it might be and the flavor) before I do! Thanks!.Www@FoodAQ@Com
Answers:
The taste is actually quite mild!. Slight pepper and kashmiri chilli, often a little smoky from paprika!.
the best thing about it is it's texture, it is very soft and easy to eat!. When cooked on the bone it is fall off the bone tender!.Www@FoodAQ@Com
the best thing about it is it's texture, it is very soft and easy to eat!. When cooked on the bone it is fall off the bone tender!.Www@FoodAQ@Com
Tandoori Chicken is a semi-fried chicken!. The chicken is marinated in yogurt and seasoned with tandoori masala!. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations!.
Cayenne pepper, red chili powder, or other spices give it a red hue!. A higher amount of Turmeric produces an orange colour!. In some modern versions, both red and yellow food colourings are used!.
It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill!.
Here are a couple of recipes if you are interested - unless you were going out to eat and select this dish from a restaurant!.
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Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled!. Plan ahead!. This recipe needs to marinate at least 8 hours or overnight!.
Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Ingredients:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork!.
Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate!.
Place the chicken in a nonreactive large, shallow dish!.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt!.
Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times!.
Cover and refrigerate 8 hours or overnight!. (Do not marinate for longer than 2 days!.)
Remove the chicken from the refrigerator at least 30 minutes before cooking!.
The chicken may be grilled or roasted!. If using a charcoal grill, prepare a fire for direct-heat cooking!. Position the grill rack 5 inches from the fire!. Allow the coals to burn until white ash covers them and the heat is moderate!.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil!.
Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife!.
If roasting, preheat the oven to 450 degrees!. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife!.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon!.
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Here is a much easier recipe, but I've never made it, so I can't rate it for you!.
Ingredients (serves 4)
1 cup thick, plain yoghurt
1 garlic clove, crushed
2cm piece ginger, peeled, grated
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
6 chicken thigh fillets, trimmed
cooked rice and lemon wedges, to serve
Method
Combine yoghurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl!.
Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through!. Add chicken to yoghurt mixture and turn to coat well!.
Cover and refrigerate for at least 3 hours!.
Preheat oven to 425°!.
Grease and line a large baking dish!.
Place chicken in dish and roast for 30 minutes or until cooked through!.
Serve with rice and lemon!.
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Good luck, hope this info helps!.Www@FoodAQ@Com
Cayenne pepper, red chili powder, or other spices give it a red hue!. A higher amount of Turmeric produces an orange colour!. In some modern versions, both red and yellow food colourings are used!.
It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill!.
Here are a couple of recipes if you are interested - unless you were going out to eat and select this dish from a restaurant!.
xxxxxxxxxx
Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled!. Plan ahead!. This recipe needs to marinate at least 8 hours or overnight!.
Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Ingredients:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork!.
Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate!.
Place the chicken in a nonreactive large, shallow dish!.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt!.
Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times!.
Cover and refrigerate 8 hours or overnight!. (Do not marinate for longer than 2 days!.)
Remove the chicken from the refrigerator at least 30 minutes before cooking!.
The chicken may be grilled or roasted!. If using a charcoal grill, prepare a fire for direct-heat cooking!. Position the grill rack 5 inches from the fire!. Allow the coals to burn until white ash covers them and the heat is moderate!.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil!.
Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife!.
If roasting, preheat the oven to 450 degrees!. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife!.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon!.
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Here is a much easier recipe, but I've never made it, so I can't rate it for you!.
Ingredients (serves 4)
1 cup thick, plain yoghurt
1 garlic clove, crushed
2cm piece ginger, peeled, grated
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
6 chicken thigh fillets, trimmed
cooked rice and lemon wedges, to serve
Method
Combine yoghurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl!.
Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through!. Add chicken to yoghurt mixture and turn to coat well!.
Cover and refrigerate for at least 3 hours!.
Preheat oven to 425°!.
Grease and line a large baking dish!.
Place chicken in dish and roast for 30 minutes or until cooked through!.
Serve with rice and lemon!.
xxxxxxxxxxxxxx
Good luck, hope this info helps!.Www@FoodAQ@Com
it's too hard to explain, it is just a very unique flavor, and very good, Indian is one of my favorite cuisines!. in my opinion it is not spicy, but that is of course relative!. just go for it, it shouldn't really require this much analysis!.
here is a good Indian recipe I've made before, you should try it!.
http://allrecipes!.com/Recipe/Easy-Indian!.!.!.Www@FoodAQ@Com
here is a good Indian recipe I've made before, you should try it!.
http://allrecipes!.com/Recipe/Easy-Indian!.!.!.Www@FoodAQ@Com
hi! it is so good, it is a little bit spicey! the dye will turn the chicken bright orange but do not worry that is normal!. some other amazing indian dishes are pakoras, samosas, nan, and for desser gilabi! enjoy!Www@FoodAQ@Com
it tastes spicy and good you will love it http://ramyascuisine!.files!.wordpress!.com!.!.!. that is kinda what it looks like and how r u Www@FoodAQ@Com
yo momma's va jay jay!.
which = very very tastyWww@FoodAQ@Com
which = very very tastyWww@FoodAQ@Com