How to make/cook tandoori chicken?

Answer 1

INGREDIENTS:
1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar

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DIRECTIONS:
Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Answer 2

TANDOORI CHICKEN - No1 Serves 4

3lb chicken
3 tablespoons lemon or lime juice
1 teaspoon salt

MARINADE

6fl oz natural yoghurt
2 tablespoons mustard oil
6 cloves garlic
1 teaspoon of salt

MARINADE SPICES

1 1/2 teaspoons of paprika
1 1/2 teaspoons of ground coriander
1 1/2 teaspoons of ground cumin
1 teaspoon of ground ginger
1/4 teaspoon of orange colouring powder

1 Skin the chicken, then quarter it and slash the flesh with short gashes. Rub in the lime or lemon juice and the salt. Leave for half an hour or so.
2 Meanwhile mix all the marinade ingredients, including the spices, either in a blender or by hand. Rub it thoroughly into the chicken, and leave to stand in a bowl overnight in the fridge.
3 The next day place chickens onto the skewers and shake off any excess marinade. Place into the tandoor about 4 inches above the hot coals. Check on the chickens once or twice during cooking basting with more marinade as required.
4 Serve on a bed of lettuce and onion rings with a wedge of lemon, naan bread and chutney.


TANDOORI CHICKEN - No2 Serves 4

4 cm piece of ginger root
1 clove of garlic
2 onions, sliced into rings
300 ml natural yoghurt
1 medium chicken skinned and cut into portions
2 cinnamon sticks
1 bay leaf
10 cloves
8 black peppercorns
3 cardamoms, peeled and crushed
150 ml lemon juice
10 ml chilli powder
5 ml cumin seeds
salt
50g ghee
5 ml garam masala
1 lemon sliced


METHOD

1 Grind together the ginger, garlic, 1 onion and the yoghurt.
2 Spread the mixture all over the chicken pieces and leave to marinate for 5 hours.
3 Grind together the cinnamon, bay leaf, cloves, peppercorns and cardamoms. Mix with the lemon juice, chilli powder and cumin seeds. Make slashes with a sharp knife on the chicken pieces and smear them with the mixture. Sprinkle with salt and leave to stand for 1 hour.
4 Thread the chicken pieces on to skewers, brush them with melted butter or ghee and place into the tandoor turning frequently basting as required.
5 Serve with garam masala and garnished with the lemon slices and remaining onion rings.