What is in Tandori Chicken?

Answer 1

here's a recipe...

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.

Answer 2

Tandoori Chicken is an exotic barbecued dish from the province of Awadh in Ancient India which is cooked on skewers in a clay oven. Here is what all goes in making a perfect tandoori chicken

Boneless or Boned Chicken,
Ginger and Garlic (Chopped)
Green Chillies (Chopped)
Red Pepper (Poweder)
Salt and Pepper
Yoghurt (to marinate the chicken)
Onions, Capsicum and any other seasonal vegetables for imparting flavor

Here is how you cook it

Marinate the chicken into the paste of yougurt, ginger garlic pase, red pepper salt and pepper. There are many other ingredients that you can also put into the marinade. Marinade it for at least 2-3 hours in fridge.

Once done, take out the pieces, cut the onions, capsicum into large cubes and start skewring them (Onion-Chicken-Capsicum-Tomato) or any other combination.

Once all is done, (If you dont have a clay oven), in a traditional oven/griller barbecue them for 20-25 min till they are cooked. Also apply some fat/butter in between to make it shine and get some flavor.

Once cooked, spray fresh lemon juice on it and have it with roundels of freshly cut onion.

Answer 3

Tandoor is cylindrical clay oven native to India. This oven is of ancient origin and can be retraced back several thousand years. The Tandoor comes in a variety of sizes.

The Tandoor is fully buried in sand for insulation. Charcoal is used in the Tandoor. A temperature of 800º (degrees) is maintained inside the Tandoor.

Every Indian bread served here is baked in the upper section of the Tandoor. This is done skillfully by slapping the dough against the oven's instantly hot, curved walls. The meats are pre-treated with yogurt and a special blend of spices for a period of 24 hours. Then they are cooked in their own juices over a bed of hot charcoal inside the oven.

TANDOORI CHICKEN

2 inch piece fresh ginger root, peeled, grated
4 Cloves garlic, peeled, minced
1 tsp Cumin seeds
1/2 tsp Cayenne pepper
1/4 tsp Salt
1 cup Plain yogurt
4 lbs chicken , in serving pieces
2 tbsp Vegegatlbe oil
1/2 tspTurmeric


1. Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt.

2. Put the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture, and use your hands to coat the meat completely.

3. Leave the chicken to marinate for at least 2 hours, or preferably overnight. Heat the oven to 350 F. Dribble the oil over the chicken in the baking pan,and sprinkle the chicken with turmeric. Place the pan in the oven and bakefor about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan. Serve with hot bread.

I prefer tandoori chicken on the grill, this method may also be used for fish, shrimp, veggies...

Answer 4

Tandoori Chicken:
http://en.wikipedia.org/wiki/Tandoori_chicken

Answer 5

The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot. Cayenne, red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange color.

http://en.wikipedia.org/wiki/Tandoori_Chicken

Answer 6

It's chicken seasoned in a marinade made of:

1/3 cup plain yogurt
-1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground roasted cumin seeds
- 1/2 level tsp. ground cardamom
- 1 tsp. garam masala
- 1 tsp. chili powder
1 tsp. salt
- 1\2 teaspoon tandoori coloring,

Answer 7

Indian Spicy Chicken - yummy!!!

Answer 8

AN INDIAN DISH THAT IS SPICY AND THE COLOR OF ORANGE

Answer 9

yeah, but how does it taste on a pizza?