Tandoori Chicken

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

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.

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Tandoori Chicken Recipe

4 boneless skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cardamom
1/2 teaspoon chili powder
3/4 cup low-fat yogurt

Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).

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Amritsari Tandoori Chicken Recipe

1 1/2 tablespoon cumin seeds
1 1/2 tablespoon black peppercorns
3 black cardamom pods, seeds only
1 tablespoon green cardamom pod seeds
1 teaspoon whole cloves
3 fresh hot green chillies, seeded and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1 1/2 inch piece of fresh root ginger, peeled and coarsely chopped
1 1/2 teaspoon salt
1 tablespoon mild chilli powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2 1/4 pounds of skinned chicken pieces
3 tablespoons ghee or melted unsalted butter

Chaat Masala
4 teaspoons lightly roasted and ground cumin seeds.
1 1/2 tablespoon amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
3/4 teaspoon finely ground black salt
1 teaspoon salt
***
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.

Chaat Masala: Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.

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Indian Tandoori Chicken - All Recipes - Barbeque
site: barbeque.allrecipes.com/az/indintndrichickn.asp

Grilled Tandoori Chicken Recipe
site: www.recipezaar.com/66764
Whole Tandoori Chicken Recipe.

Whole Tandoori Chicken Recipe
site: www.recipezaar.com/124380
Tandoori Chicken, Mughlai recipes, Starters cooking.

Tandoori Chicken Recipe : Starters : Mughlai Cooking : IndiaExpress.Com
site: www.indiaexpress.com/cooking/tandoori_chicken.html
Tandoori chicken. From Wikipedia, the free encyclopedia. Tandoori chicken is a popular dish in Punjabi cuisine.