Can anyone please give me a Recipe for an outstanding Indian-Tandoori Chicken Dish?

Answer 1

* 1.5 tablespoons cumin seeds
* 1.5 tablespoons black peppercorns
* Seeds from 3 black cardamom pods
* Seeds from 1 tablespoon green cardamom pods
* 1-teaspoon cloves
* 3 fresh hot green chillies, seeded and coarsely chopped
* 2 garlic cloves, peeled and coarsely chopped
* 1.5 inch piece of fresh root ginger, peeled and coarsely chopped
* 1.5 teaspoons salt
* 1-tablespoon mild chilli powder or paprika
* 2 tablespoons double cream
* 4 tablespoons sunflower oil
* 2.5 pound of skinned chicken pieces
* 3 tablespoons ghee or melted unsalted butter
* 1-2 tablespoons chaat masala (see below)
* 4 lime wedges

Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder.
In a food processor combine the chillies, garlic cloves, root ginger, salt, chilli powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade.. Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes. Refrigerate overnight or up to 48 hours.
Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter.
Place the chicken in the top third of an oven pre-heated to its maximum temperature. Breast pieces will take 10-12 minutes to cook, legs and thighs 15-20 minutes.
Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and limejuice and serve immediately.

Answer 2

Depending on the community you live in, you should be able to find an Indian Grocery Store that sells many spices, lentils, rice, etc. Look it up in your local yellow pages.

Once you find the Indian Grocery and go there, you will find several different brands of a spice mix for Tandoori Chicken or Chicken Tikka. Laziza and Shan are popular brand names.

Follow the instructions on the box, but do not put the whole packet of spices unless you are very very brave. I use just half a packet. Other ingredients you will need are garlic and ginger pastes (which you can also buy at the Indian Grocery), Yogurt, Lime or Lemon Juice and Ghee (I use regular oil to replace the Ghee).

Once you mix up the marinade and add the chicken (either leg quarters or drumsticks... you can also use bone in breast), you should marinade for several hours or overnight if possible. Also make a few cuts into the chicken so the marinade gets all the way in the chicken.

We usually BBQ the chicken, but you could probably bake it too.

Answer 3

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

Directions

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

Answer 4

Cross Indexed Chicken, Indian
(Serves 4)
TANDOORI in INDIAN stands for an earthern oven which is sort
of cylindrical and uses coal as the fuel.
This recipe will need a bar-b-que grill as a substitute. It
can be also cooked in a gas or electric oven, but it will lose
most of its flavour. Also, the chicken has to be marinaded for
atleast 6 hours, ideally 12 hours overnight.


You will need the following:
1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder } MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder (available at any/all Indian grocery
stores)
You can prepare #8 at home by dry grinding to a powder the following:
(20 black pepper corns 0r equivalnet black pepper powder, 5 cloves,
1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay
leaves plus some more stuff I dont know, although this should be
fine )
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL SPICES FROM NOS.
3-8.
Method:
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.

The marinade : Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.

When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in color or darker if you
prefer it well done.

Slice finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavor , if you wish.

Good luck and I hope you enjoy this recipe, a favourite of the Moghul
emperors of INDIA!

Answer 5

Ingredients:
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Directions:
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

3. Preheat an outdoor grill for medium high heat, and lightly oil grate.

4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Notes:

Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.

This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).

Answer 6

INGREDIENTS 2 pounds chicken, cut into pieces 1 teaspoon salt 1 lemon, juiced 1 1/4 cups plain yogurt 1/2 onion, finely chopped 1 clove garlic, minced 1 teaspoon grated fresh ginger root 2 teaspoons garam masala 1 teaspoon cayenne pepper 1 teaspoon yellow food coloring 1 teaspoon red food coloring 2 teaspoons finely chopped cilantro 1 lemon, cut into wedges DIRECTIONS Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Answer 7

With all the great cooks around i dont have to write. every body is pouring their hearts out, just reading what other have written I dont want to say anything i am just going to have a tandoori right now, my mouth is watering. and thanks 'best answer' for suggestion

Answer 8

Recipe for Tandoori Chicken

This recipe serves 4:

8 pieces chicken (thighs or half breasts)
1 8 oz carton plain yogurt
1 tsp garam masala
1 tsp ginger pulp
1 tsp garlic pulp
1 1/2 tsp chili powder
1/4 tsp turmeric
1 tsp ground corriander
1 Tbsp lemon juice
1 tsp salt
2 Tbsp corn oil



Skin, rinse and pat dry the chicken, Make 2 slits into the flesh of each
piece, place in a dish and set aside. Mix together the yogurt, garam
masala, ginger, garlic, chili powder, turmeric, ground corriander, lemon
juice, salt, and oil and mix so that all the ingredients are well mixed.
Cover the chicken with the spice mixture and leave to marinate for at
least 3 hours. Preheat the oven the 475 degrees and then bake for 45
minutes to 1 hour. Remove from oven and garnish with salad, limes, and
tomatoes.


OR

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.

OR

3 tbsp. Tandoori mix ("Sharwood's India" is available at most English grocery stores)
3 tbsp. plain yogurt
3 tbsp. vinegar
3 tbsp. lemon juice
3 tbsp. oil
4 chicken breasts, skin removed

Blend first 5 ingredients into marinade. Remove all skin from chicken and make several deep cuts into the meat. Coat the chicken, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave at least 2 to 3 hours, preferably overnight.
Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. (Makes a unique tasting chicken salad.)

Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.

Although most people think of Indian food as very spicy, Tandoori is fairly mild - everyone we have served this to is always pleasantly surprised.

OR

1 c. yogurt
2 c. tikka tandoori paste (you can get one from Indian grocery store)
Fresh tomatoes
Onions & coriander leaves
2 lbs. chicken pieces

Mix the tandoori paste and yogurt well. Marinate the chicken pieces well for about 4 to 6 hours. Preheat oven to 350 degrees. Place the chicken pieces along with the marinate into a baking pan and bake for about 45 minutes to 1 hour, or until chicken is done. Keep turning the chicken pieces a few times while baking. Garnish with slices of tomatoes, onion rings and coriander leaves. Serve with rice pilaf.

I'll post more

A.Nonymous

Answer 9

search for Tandoori Dishes , on yahoo and u will find hundreds of them for all types of food, veg and none veg

Answer 10

Here is a good recipe

http://www.best-indian-recipes.com/bestindianrecipes/View_Best_Indian_Recipes.aspx?ID=8