the chicken with the red crust....?

Question

what is it called? i think it might be indian...

Answer 1

It has been called many things. But Tandoori Chicken is what you want to call it, if you want the restaurant to understand you want chicken with a red coating.

Yes, it is an Indian Dish.

Answer 2

If it's Indian Cusine, I think you might be looking for Tandoori Chicken: The chicken is marinated in a THICK yogurt based curry and turns bright red / pink when baked. The spices in the curry give it the red color.

Chicken Tikka is very similar to Tandoori chicken... the marinade is a sauce rather than a "crust". (links below)

I make a roasted chicken that has a heavy paprika and cayanne pepper rub... those little critters are also red.

Answer 3

It's called Tandoori Chicken. Try this......

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, prick 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 4

tandoori chicken, chicken tikka usually isn't red

I usually get a tandoori spice mixture from an indian grocer, mix it with 1 or 2 cups yoghurt, lemon juice and garlic ginger and marinate the chicken overnight (make some gashes about 1/2 in deep in the chicken)

then I grill it over a very hot charcoal grill basting it with some ghee (clarified butter), this always makes very good tandoori chicken, serve with basmati rice and a salad

Answer 5

Chicken Tikka

Answer 6

Tandoori Chicken , it is marinated in spices. yougart and lemon juice, then cooked in a Tandoor oven, made of clay, sort of like a barbeque, but the chicken is put on long skewers, and the rests over the coals, they use real charcoal, then it is cut and served sometimes on a sizzling platter with onions, coriander and lime sections.

But the first answer was correct, they use Tandoori chicken to make Tikka, it is a sauce with garlic, onions, yougart and cream similar to Butter chicken, with out the cashew nut paste.

Answer 7

TANDOORI MUNG (Mung =Chicken)
1 tsp. saffron threads (makes chicken red on the outside)
3 tbsp. boiling water
2 chickens, 2 1/2 to 3 lbs. each
1/2 c. fresh lemon juice
4 tsp. salt
2 tsp. coriander seeds
1 tsp. cumin seeds
1 inch piece fresh ginger root scraped and coarsely chopped
2 medium sized garlic cloves, coarsely chopped
1 c. unflavored yogurt
1/2 tsp. red food coloring
1/4 tsp. ground hot red pepper
1 tbsp. ghee

Drop saffron threads into small cup, pour in the boiling water, and soak for 5 minutes. Meanwhile pat the chickens completely dry inside and out with paper towels and truss the birds securely. With a small sharp knife, cut 2 slits about 1/2 inch deep and 1 inch long in both thighs and breasts of each bird. Mix the lemon juice with the salt and rub them over the chickens, pressing the mixture deeply in the slits. Place the chickens in a large deep casserole, pour the saffron and its soaking water over them. Let them marinate at room temperature for about 30 minutes.
Sprinkle the coriander and cumin seeds into a small ungreased skillet and shaking the pan constantly, toast them over moderate heat for a minutes or so. Then drop the seeds into the jar of an electric blender, add the ginger, garlic and 2 tablespoons of yogurt, blend at high speed until mixture reduced to smooth paste. With a rubber spatula, scrape the paste into a mixing bowl. Stir in all of the remaining yogurt, the food colorings and the red hot pepper. Spread the yogurt masala evenly over the chicken, cover the casserole with a lid or foil, and marinate for 12 hours or overnight at room temperature, or at least 24 hours in the refrigerator.

Preheat the oven to 400 degrees. Arrange the chickens side by side on a rack in a shallow roasting pan large enough to hold them comfortably. Pour any liquid that has accumulated in the casserole over the chickens and coat each one with 1 tablespoon ghee. Roast uncovered in the middle oven to 15 minutes, then reduce heat to 350 degrees, and continue roasting the birds undisturbed for 1 hour or more. To test each chicken for doneness, pierce the thigh with the point of a small, sharp knife. The juice that runs out should be pale yellow, if still tinged with pink roast the chicken for another 5 to 10 minutes.

Remove the birds from the oven, cut away the trussing strings, and let the chickens rest for 5 minutes or so for easier carving. Just before serving, cut each chicken into 6 to 8 serving pieces and arrange them attractively on top of a platter of salad or place the whole birds in the center of a large heated platter an garnish with onions, tomatoes and lemon wedges.
Serves 6-8.

Answer 8

Tandoori chicken or chicken tikka. Tandoori has bones and tikka is boneless.