how to roast tandoori chicken in oven?

Question

How do you use a conventional oven to roast tandoori chic?Temp set at what?What kind of heating elements used?Top and bottom ? How to get a dry tandoori yet juicy?

Answer 1

Preheat the oven to 400 degrees F. Arrange the chicken, breasts down, on a shallow roasting pan. Always line the pan with a heavy foil to collect the drippings, so that cleaning becomes easy.Bake in the oven for 20 minutes. Remove. Baste the chicken with the melted butter and the marinade drippings that have accumulated in the pan.

Reduce the heat to 350 degrees F and continue roasting the chicken for another 40 minutes. Remove the chicken and baste with butter.

If possible this last part shoud be done in an open grill to give it a better flavor but if you dont have an open grill , set your oven to the grill mode (top element only door kept open) for 10 mts or till golden brown.

You can even serve it without the grilling.

Answer 2

Oven Tandoori Chicken

Answer 3

1

Answer 4

Tandoori Chicken

Ingredients

2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces. You can also use a whole chicken (after cleaning and removal of skin and fat) for a fancy presentation. If bones are present that is OK, remove fat as much as possible.
2 Tablespoon Sambal Olek Chilli Paste (Oriental store)
3 Tablespoon Patak Tandoori Paste (Indian store)
2 Tablespoon Patak Vindaloo Paste (Indian store)
2 Tablespoon Patak Curry Paste (Indian store)
3 Tablespoon Red Chilli Powder or Cayenne Pepper (Indian store)
4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
Salt to taste

Method:


Prepare the chicken by removing the skin and trimming all of the fat.
Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.
Put all 3 Patak Pastes, Sambal Olek Chilli Paste, Chilli powder and salt in a bowl.
Mix all of the above to a paste.
Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.
Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency.
Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.
To Cook


Heat the oven to 450F.
Prepare a pan for the oven by lining with aluminium foil.
Place chicken pieces on the pan and dribble half of the marinade on the pieces.
Put the pan in the oven for 15 minutes - uncovered - middle or top rack.
Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces
Put the pan in the oven for another 15-20 minutes - check to see not to overcook.
Remove pan and serve while hot.
Garnish with sliced half-rings of onions, green chilli slices (jalapeno) and lemon wedges.

Answer 5

try this :-)

1/2 c Fresh lime juice
4 ts Ground cayenne pepper
1 tb Ground paprika
1 sm Onion, chopped
5 Cloves garlic
1 tb Peeled, chopped ginger root
2 ts Coriander seeds, crushed
1 ts Cumin seeds
1/2 ts Turmeric
1 c Nonfat yogurt
3 lb Chicken, skinned and trimmed
-of fat

This famed chicken "barbecue" from northern India is traditionally
prepared in a tandoor, an underground jar-shaped clay oven that
believed to have originated in Persia. The oven can be heated to very
high temperatures, which sears the chicken and seals in the juices.
Equally delicious results can be obtained in a conventional oven or
on a covered grill. The yogurt marinade keeps the chicken from drying
out.

Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger,
coriander, cumin and turmeric in a blender or food processor and
blend for several minutes, or until the mixture forms a smooth paste.
Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime
juice and yogurt.

Place chicken in a shallow non aluminum dish. Make deep gashes in the
flesh and stuff with the yogurt mixture. Rub the rest of the yogurt
mixture over the chicken, cover and marinate for 8 to 24 hours in the
refrigerator.

Preheat oven to 350 degrees F. Place the chicken on a lightly oiled
rack over a roasting pan. Reserve any marinade that doesn't cling to
the bird for basting. Bake the chicken, basting occasionally, for 1
hour, or until the juices run clear when the bird is pierced with a
fork.

Alternatively, to grill the chicken, prepare a charcoal fire. When the
coals are hot, push them to the outsides of the grill. Place a drip
pan in the center and bank the coals around it. Place a lightly oiled
cooking rack on top. Set the chicken on the rack over the drip pan.
Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear
when the bird is pierced With a fork. Watch the coals and the chicken
closely and add more coals as necessary, taking care the chicken does
not overcooks

Answer 6

roast tandoori chicken oven

Answer 7

temperature at 200 for 30 mins the continue to 180 for another 10-15 min depending on the size of the chicken in a preheated oven in the centre of the oven.
slits the legs and breast to marinate the chicken for at least 6hrs or over night in fridge.
the chicken to be cut from the back of neck to the tail of the chicken ,open slightly so that excess juice of the chicken will drop on the tray below ,the skin will be crispy and yet juice

Answer 8

this is one of the very imp thing wat we not using in india ,coz basically ppl use tandoor but in cooking in oven u not get same taste as tandoor but u can...simple mariante the chicken 24hr before tahn set the oven 200c for 18min .place the chicken in sheet trays put in oven and start but always remember u have to do basting with butter when chicken half cooked ....incress the temp. after 12min for 230c for good clour.after cook dnt open the oven for atleat 5min avoid overcooking.

thats the way to cook the tandoori chicken in oven

abhishek

Answer 9

To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
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Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
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