Does anyone know a good recipe for tandoori chicken?

Answer 1

Tandoori Spicy chicken

Ingredients
1 x 1kg spring chicken, whole
2 tbsp lemon juice
1 tbsp ginger garlic paste
1 tsp Salt
1 tsp red chilli powder
oil and melted Butter, to baste

For the marinade
250g thick Yogurt
1 tsp garam masala
100ml vegetable oil
1/2 tsp ground cinnamon
1/2 tsp red chilli powder
1 tsp Salt
1 pinch red food colouring

To serve
1 1/2 tsp lime juice
1 tsp chaat masala

For the salad
50g fresh coconut slivers
1 bunch coriander sprigs
1 red onion, sliced
100g beetroot leaves
1 head Frisee lettuce

For the dressing
1 tsp cumin seeds
2 limes, juice only
2 tbsp Olive oil
pinch red chilli powder
pinch Salt
pinch Sugar
pinch chopped fresh Ginger

Method
1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.

2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder . Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.

3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.

4. Preheat the oven to 200C/gas 6.

5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.

6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.

7. For the salad and dressing, mix all the salad ingredients together in a bowl.

8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.

9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.

Answer 2

Grilled Tandoori Chicken

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

With a fork, ***** holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

Answer 3

heres a recipe that iv tried myself and find quite tasty!


1 1/2 kg/ 3 1/2lb whole chickens
4 tablespoons natural unsweetened yoghurt
1 teaspoon garam masala
4 tablespoons single cream
2 tablespoons medium-hot paprika
1 teaspoon medium-hot chili powder
1 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon tomato puree
4 garlic cloves, crushed
2 teaspoons peeled and finely grated gingerroot




1. ***** the chicken all over and make a few slits about 2cm/¾in long on the skin.
2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
3. Cover and refrigerate for eight hours or overnight.
4. Preheat the oven to 180C/350F/Gas 4.
5. Place the chicken in a roasting tin and cover with foil.
6. Roast in the centre of the oven for one hour and 30 minutes.
7. Halfway through cooking, baste with a little of the marinade.
8. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
9. Carve and serve either hot or cold.
My tips -.
*** Have not included time taken to marinate as it is best to leave it overnight***.
***I roasted my chicken in the oven for 40 mins and once when done,i put it under the grill/broiler and roasted it.***.



enjoy!