how to make chicken tandoori?

Answer 1

Tandoori Chicken

Serves 4
Preperation Time 30 minutes
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 Kebabs with Cauliflower and Red Peppers


Ingredients & Directions

1 c Yogurt, plain

1/4 c Cilantro, fresh; chopped

2 tb Lemon juice

1 tb Ginger, fresh; grated

1 lg Garlic clove; minced

2 ts Paprika

1 ts Curry powder

1/2 ts Cumin, ground

1/2 ts Coriander, ground

1/4 ts Cayenne pepper

1 lb Chicken breast, skin/boned,

-well trimmed, cut in 1" -cubes
1 lb Cauliflower, cut into

-florets
2 md Pepper, red bell; cut into

-1" pieces
8 Bamboo skewers, soaked in

-water 30 minutes

Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt mixture into small bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add cauliflower to 1/4 c yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers. Prepare barbecue (medium heat). Grill until chicken is cooked through, about 7 minutes per side.


Tandoori Chicken - Tandoori Murgh

Ingredients & Directions

2 Inch fresh ginger root,

- peeled and grated
4 Garlic cloves, peel/grated

1 ts Cumin seed

1/2 ts Cayenne pepper

1/4 ts Salt

1 c Plain yogurt

4 lb Chicken, in serving pieces

2 tb Veg. oil

1/2 ts Turmeric


Preparation and cooking time: 2 hours for overnight marinating, plus about 1 hour

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

Put the chicken pieces in a foil-lined baking pan, pour over the yogurt mixture, and use your hands to coat the meat completely. 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 bake for about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan. Serve with hot pita bread and lentil dal.


Tandoori Chicken - My Version

Ingredients & Directions

1 md Onion, corsely chopped

6 Cloves garlic, chopped

1 sl Ginger root,1"x2",peel&chopd

3 tb Lemon juice

8 oz Plain yogurt

1 tb Ground coriander

1 tb Ground turmeric

1 ts Garam Marsala

1/4 ts Ground mace

1/4 ts Ground nutmeg

1/4 ts Ground cloves

1/4 ts Ground cinnamon

4 tb Olive oil

2 ts Salt

1/4 ts Freshly ground black pepper

1/2 ts Cayenne Pepper (optional)

6 Chicken legs

3 Chicken breasts, halved


----------------------------------GARNISH----------------------------------
1 md Sliced onion

2 Lemons


Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenn. Mix thouroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make
2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5

jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1 1/2 hours before serving, light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.


Quick Tandoori-Style Chicken

Ingredients
Amount Ingredient Preparation
8 each chicken thighs, skinless, boneless
2 tablespoons butter
1 tablespoon oil cooking
1/4 cup onion minced
5 each garlic cloves, minced
1 each ginger 1/2 inch piece, grated
1 1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper cayenne
1/4 teaspoon pepper black
1/2 cup wine white
1 cup yogurt, plain low-fat, plain
1 tablespoon flour
1/4 cup lime juice
3 tablespoons cilantro chopped

Directions
In a small dish, mix together onion, garlic, ginger, coriander, cumin, curry powder, salt, cayenne pepper and black pepper; set aside.

Place the butter and oil in a saute pan, and heat over medium heat until butter melts. Add chicken and cook for about 5 minutes. Turn the chicken; add spice mixture and cook for about 5 minutes more or until the onion is slightly brown. Add wine; cover and cook for about 10 minutes or until the chicken is fork tender.

Meanwhile, in a small bowl, mix together the yogurt and the flour; blend in the lime juice; set aside.

Remove the chicken to a warm serving dish. To pan drippings, add yogurt mixture; cook, stirring, until mixture is warm, but do not boil. Pour sauce over chicken. Garnish with cilantro.

Serve with rice or barley pilaf.


Tandoori Chicken II

INGREDIENTS:
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves

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DIRECTIONS:
Preheat grill for high heat.
In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

Answer 2

Tandoori Chicken Recipe courtesy Tamarind Restaurant



Recipe Summary
Difficulty: Expert
Prep Time: 30 minutes
Inactive Prep Time: 4 hours 15 minutes
Cook Time: 50 minutes
Yield: 4 servings
User Rating:




2 (2 1/2-pound) whole chickens
Spice Rub:
1/2 teaspoon kosher salt
1 teaspoon red chili powder
4 tablespoons fresh lemon juice

Tandoori Sauce:
6 tablespoons plain yogurt
7 tablespoons heavy cream
2 1/2 tablespoons ginger paste
2 1/2 tablespoons garlic paste
1 teaspoon ground cumin
1/2 teaspoon garam masala powder*
1 teaspoon saffron

For garnish:
1/2 pound mixed salad greens
1 lemon, cut into 4 wedges
1 small onion, sliced

4 tablespoons melted butter, for basting

*Garam Masala can be found at specialty Indian markets.



To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.

To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.

Preheat an oven or charcoal grill to 350 degrees F.

To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.

Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.

If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.

To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.




Episode#: AD1D08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 3

Ingredients:

Chicken (whole) 1 ( about 1-1/2 Kg)
Red chilli powder 1 tsp.
Garam Masala Powder 1 tsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli paste 1 tsp.
Yogurt (curd) 1/2 cup
Lemon juice 2 tbsp.
Salt to taste
Vegetable oil (for basting)

Method:

1. Thoroughly clean the chicken. Prick it with knife or fork all over and make slits diagonally.
2. Apply a mixture of red chilli powder, salt and lemon juice all over the body and marinate it for 30-45 minutes.
3. Churn the yogurt and add ginger, garlic and green chilli paste, garam masala and mix well.
4. Pour this yogurt mixture over the chicken and toss so that it gets coated well all through, with the paste. Force some mixture in the slits. Marinate it for 6-7 hours.
5. Brush the chicken with little oil. Then put it in a grill and cook for about 20 minutes (almost cooked). Finally bast the chicken with oil and again roast it until fully cooked.

Serve hot

Answer 4

You can make Tandoori chicken using the following tools: http://www.puritandoors.co.uk

Answer 5

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.

Answer 6

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.

Answer 7

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Answer 8

"Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin."
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:45 MinutesReady In:8 Hours 55 MinutesServings:8 (change)

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INGREDIENTS:
2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

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DIRECTIONS:
In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
Preheat an outdoor grill for direct medium heat.
Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Answer 9

Unless you own a Tandor, it's gonna be a bit difficult!

Answer 10

take a big piece of $hit from ur dog, and eat it

Answer 11

check the website....
http://www.indiaexpress.com/cooking/tandoori_chicken.html