I made tandoori chicken but it is too spicy for my family. Is there a recipe for a sauce to "cool" it down.

Answer 1

About 3 table spoons orange juice and 3 squirts honey

Answer 2

I would suggest that try to serve it to y our family!! I know sometimes it is hard as they might not be use to spicy foods(which is actually good) but I don't want you to ruin your food and your hardwork by adding some gross stuff like orange juice on Tandoori Chicken!! I k now that doesn't help much!! But I guess there is no other way out.

Answer 3

Take four chicken breasts and score each one, cutting diagonally across breast quite deeply, but not through. Turn over, and repeat with the diagonal cuts; if the cuts are made so that the diagonals criss-cross each other, this way there is less chance of cutting all the way through. The cuts are to increase the surface area of the chicken, and help the flavours to coat as much of the breasts as possible.

In a bowl, combine a small tub of plain low-fat yoghurt, a couple teaspoons of tandoori masala (either bought or make your own), two fresh cloves of garlic (fine chopped) and half an inch of fresh root ginger (finely chopped). You may colour the chicken with food dye, use red, or orange, or red with yellow, its up to you. Add the colour to the yoghurt mix, which will look pink, but turns the characteristic red after cooking. Marinate in the fridge for about 24 hours.

To cook, turn your grill to very hot (I use level 5 out of 6 on an electric grill). Place some aluminium foil (not tin foil as chefs on TV mention!) over your grilling tray. Remove the chicken from the fridge, and place on the foil. Place under the grill, and watch very carefully. It will take about 5 to 8 minutes to cook, depending on the obvious, but just as the very edges start to turn brown/black, remove from the grill and sprinkle with a large pinch of chat masala. Grill again until the edges get a little burnt. Remove from the grill, turn the breasts over, and repeat.

The chicken breasts should be dark red, slightly burnt at the edges and dry. If you prefer a little moisture, add a little ghee/oil/butter. Save any juices to add to the sauce (see below).

Sauted ginger and tomato cream sauce
Cut some fresh root ginger (about 2.5cm) into rounds and cook in claified butter (ghee) until slightly crisp. Remove the crisp pieces and cool a little. Meanwhile, add 400g chopped tomatoes (tinned are fine for this as they are a little sweet) to the ghee, and cook for a couple minutes. Chop the crisp ginger into fine dice and add to the cooked tomatoes. Now add double cream (to taste, but at least 100g) then liquidise the sauce. Return to the pan (unless processed in the pan!) and add lime juice to taste. It should balance the cream. Add salt to taste. If liked, drizzle a swirl of cream to serve.

Answer 4

I don't have a recipe per se.

But if you want to mild down the spicy tandoori, use raita, which is a youghurt and mint based sauce.

Answer 5

Sweet potates, make like a pure and add some orange juice to it. It is not a sauce but it goes great with chicken.

Answer 6

Instead of a sauce, have you tried serving it over rice? The mixture of the rice and "spice" may cool it down enough to be palatable.

Answer 7

Maybe a little lemon juice would help.

Answer 8

I'd use a sweet potato puree or coconut cream ... very nice.

Answer 9

top it with some sour cream