what is the recipe to cook tandoori chicken ?

Answer 1

Tandoori Chicken
2 lb Chicken;drumsticks -- Breasts Or thighs
1/4 ts Cayenne pepper
1 ts Paprika
1/2 ts Garam masala
1 ea Ginger -- fresh 1/2" piece
1/2 ts Coriander seeds -- ground
4 ea Garlic cloves
1/2 ts Cumin seeds -- ground
1/2 c Yogurt -- plain
1 ds Lemon juice
Salt -- to taste

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
ground together Skin the chicken, wash & pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 4-6


TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY

Not only is the yogurt marinade an excellent
tenderizer, but it imparts a nice, mild tang as well.
Begin marinating the chicken one day in advance.
Marinade

2 cups plain yogurt
2 tablespoons ground coriander
2 tablespoons mild paprika
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon garlic powder
1 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
6 7- to 8-ounce skinless boneless chicken breast
halves

Chutney
3 cups chopped seeded tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice

For marinade:
Whisk yogurt and next 9 ingredients in large bowl to
blend. Add chicken and turn to coat. Cover and
refrigerate overnight.

For chutney:
Combine all ingredients in medium bowl. Season to
taste with salt and pepper. (Chutney can be made 1 day
ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Brush grill with
oil. Transfer marinade-coated chicken to barbecue
grill. Grill chicken until cooked through, about 7
minutes per side. Transfer chicken to cutting board.
Cut crosswise on diagonal into 1/2-inch-thick slices.
Transfer to platter. Serve with chutney.

Makes 6 main-course servings.


TANDOORI CHICKEN SANDWICHES
In India, chicken is one of the most popular foods cooked in the
tandoor, the ubiquitous clay oven. The secret to the bird's
distinctive taste and tender texture is a yogurt marinade enhanced
with spices. Here we pour one over chicken breasts, which are cooked
on a grill. The chicken is served on toasted bread spread with a
mayonnaise spiked with mint, cilantro and chili, flavors common in
Indian relishes. Try to find Indian beer such as Taj Mahal or
Kingfisher to go along with the meal. Offer fresh mangoes for
dessert.

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread


Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

For Sandwiches:
Arrange boneless chicken breasts in single layer in large glass
baking dish. Sprinkle with fresh lemon juice: season with salt. Mix
plain yogurt, chopped fresh ginger, chopped garlic, ground cumin,
ground coriander, cayenne pepper and turmeric in medium bowl. Pour
yogurt marinade over chicken breasts and turn to coat. Cover chicken
and refrigerate 3 to 8 hours.

Prepare barbecue (medium-high heat) or preheat broiler. Remove
chicken breasts from marinade (do not wipe clean). Grill or broil
chicken until just cooked through, about 5 minutes per side. Cool
slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let
stand at room temperature.)

Lightly toast (or grill) sourdough bread. Spread 1 side of each piece
of bread generously with Indian Spiced Mayonnaise. Slice chicken
breasts diagonally. Place slices of 1 breast atop each of 6 sourdough
bread slices. Top with remaining bread slices. Cut chicken sandwiches
in half. Serve sandwiches warm or at room temperature.

For Mayonnaise:
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño
chili and chopped onion in work bowl of processor. Process until very
finely chopped. Mix in cider vinegar. Add mayonnaise and process just
until combined. Season mayonnaise to taste with salt and pepper.
(Mayonnaise can be prepared 3 days ahead. Cover tightly and
refrigerate.) Makes about 1 scant cup.

Serves 6

Answer 2

AMazing Tandoori Chicken (serves 6)

Ingredients:
1 (3.5-lb.) fresh whole chicken, cut up
4 oz. sour cream (instead of yougurt)- keeps the chicken from getting all watery
1 tablespoon sliced peeled gingerroot
1 tablespoon lemon juice
1 tablespoon paprika
2 cloves garlic, peeled
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper


Directions:
With a sharp knife, make shallow cuts in chicken. Arrange chicken in a single layer in a 13x9x2-inch baking dish.

Combine sour cream, ginger, lemon juice, paprika, garlic, chili powder, cumin, salt and pepper in a food processor or blender. Process until smooth. Brush over chicken and marinate covered in the refrigerator for 4 hours.

Preheat the oven to 450°F.

Place chicken in the oven and cook for 10 minutes; reduce heat to 375°F and cook for 30 more minutes, or until done. Serve warm.

Answer 3

You need a tandoor (a very hot cylindrical clay oven) to cook authentic tandoori chicken, but here's a recipe for a cheat version!

Ingredients
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve

Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges.

Answer 4

Add 1/2 tandoori to 1/2 chicken. Cook in frying pan. Serves 1.

Answer 5

Tandoori Style Chicken:

½ day 8 hours prep
6-8 servings

6 tablespoons fresh lime juice
1/3 cup plain yogurt
1-2 jalapeno chiles or serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or skinless chicken thighs

1. Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
2. Cut slits across the meat of chicken and rub spice mixture all over chicken.
3. Marinate chicken in this mixture for 8 hours or overnight.
4. Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
5. Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).

Answer 6

You might get many recipes on different cooking sites but nevertheless here's one from me....

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.

Special tip from me - To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Answer 7

for professional results, try www.foodnetwork.com
I hope this helps