how do you make TANDOORI CHICKEN? (yumm!)?

Answer 1

Short Answer!!!

You need a Tandoori Oven!!!

Answer 2

"tandoori chicken kebabs"

preparation time:
10 minutes + 5 hours of marinating
cooking time: 10 minutes
serves 4-6

ingredients:
500g skinless chicken breast
1/2 cup plain yoghurt
1/2 teaspoon mashed garlic
1 tablespoon tandoori or vindaloo paste
2 tablespoons melted ghee
2 small limes
1 1/2 teaspoons garam masala

procedure:
1) cut the chicken into 3-cm cubes and thread onto oiled skewers, three or four pieces to the skewer. arrange side by side in a flat dish.
2) make a paste with the yoghurt, garlic and tandoori or vindaloo paste. mix thoroughly and spread evenly over the chicken. cover with plastic wrap and leave for 4-5 hours, turning several times.
3) line a grill tray with aluminium foil and brush with ghee. cook the kebabs until the surface is flecked with brown and the chicken tender, about 4 minutes on each side. bursh on melted ghee when kebabs are half cooked to keep the meat moist.
4) arrange on plates with a little mould of white rice, several small wedges of lime, and sprinkle on garam masala.

note:
shop-bought tandoori and vindaloo pastes can be kept, tightly closed, in the refrgerator for several months.

... hope this helps.

Answer 3

I personally prefer to make my own Tandori spice mix without the artificial colours and flavours the store bought varieties often contain. Try for example this recipe:

1 kg. chicken pieces, skin removed, washed and drained
3-4 cloves garlic, peeled
1 inch piece or 1 tbs. grated ginger, peeled
2 tsp. cardamom seeds or powder*
4-5 cloves*
2 bay leaves*
1 1/2 tsp. ground black peppers*
1 tsp. cinnamon powder*
*These five whole spices can be substituted with 2 heaped tsp. of Garam Masala
Flesh of 1 lime or lemon, rind and pips removed
3-6 green chillies (less or more as desired), stalk removed
1/2 bunch fresh coriander leaves
A few strands of saffron (optional)
2 tbs. cooking oil
Salt to taste
1 tsp. paprika powder for colour
A small carton (150 ml.) of thick yoghurt or coconut milk

Instructions
1. Prick each chicken piece a few times with a fork. This helps to absorb flavours.
2. Place ginger, garlic, cardamoms*, cloves*, bay leaf*, cinnamon powder*, black pepper*, peeled lemon, green chillies, coriander, saffron, cooking oil and salt in a liquidizer and blitz for a few seconds, to make a smooth paste.
3. Add yoghurt* or coconut milk and blitz again for a few more seconds, to mix everything well.
4. Adjust salt and spices, which should taste extra strong at this stage, as they will be added to 1 kg. of chicken.
5. Mix with chicken pieces, place in an airtight box and leave overnight or longer in the fridge.
6. Heat oven to 240º C or 475º F (tandoor is supposed to be very hot).
7. Line a baking tray with aluminium foil (this saves washing up).
8. Place chicken pieces on the tray and bake in the centre of a hot oven, until nicely browned and dry. The chicken should look crispy and charred in places, as if you have cooked it on a BBQ. You will need to turn the pieces over half way through cooking. You may need to drain off the excess liquid from the cooking tray so that the end result is not soggy. Save the drained liquid in a gravy pot and serve with the dish. Time varies in different oven but it usually takes around 30 minutes in a preheated oven. Chicken is ready when the meat begins to ‘come off’ the bones.
9. Serve hot with other curries, Dals and Nan or simply as a starter. Mint Sauce in Yoghurt also goes well with it. You can also serve it with a salad.

I got this from Mamta's kitchen, a brilliant source for all kinds of Indian recipes. Check it out for 2 more varieties of tandori chicken and all sorts of accompaniments for your dinner.
http://www.mamtaskitchen.com/index.php

Answer 4

Tandoori Chicken




Serves 4

Preperation Time 30 minutes

Contents
Chicken

Ingredients
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
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ 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 ½” cubes and proceed same as Tandoori chicken.







**************************
Tandoori Chicken recipe
ingredients
4 chicken portions
1 teaspoon salt
juice of 1 lemon
1 inch (2.5 cm) piece fresh root ginger or 1/2 teaspoon ground ginger
2 cloves garlic
a few fresh mint leaves
2/3 cup (150 ml) 1/4 pint natural yoghurt
1/2 teaspoon chilli powder
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 teaspoon garam masala
1/4 teaspoon red food colouring (optional)



method
1. Skin the chicken and prick all over with a fork, or make small cuts with a sharp knife. Put in a dish and sprinkle with salt and lemon juice.

2. Peel the root ginger and garlic and crush. Chop the mint leaves and add to the ginger and garlic.

3. Mix in all the remaining ingredients and pour over the chicken. Cover and leave to marinate overnight.

4. Remove the rack from the grill pan. Lay chicken in pan and cook under a hot grill for about 5 minutes on each side.

5. Reduce the heat and cook for a further 10 minutes on each side.

6. Serve on a bed of finely shredded lettuce and finely sliced onion with lemon wedges to garnish.


serving amount
serves 4

Answer 5

they sell spices in the indian stores.
so it is real simple.
just marinate those in the spices and then grill them..