5 recipies 1 Tandoori ChickenGourmet | May 2007 http://www.epicurious.com/recipes/food/views/Tandoori-Chicken-238388 main ingredients Chicken, Yogurt cuisine Indian dietary considerations Low Carb, Healthy yield: Makes 6 servings active time: 15 min total time: 45 min Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking. subscribe to Gourmet Ingredients1 cup plain yogurt (not low-fat; preferably Greek-style) 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh cilantro 2 tablespoons vindaloo paste (preferably Patak's brand) 1 teaspoon salt 3/4 teaspoon black pepper 6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded Preparation Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer. Roast chicken until charred in some spots and cooked through, 25 to 30 minutes. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 2 Tandoori Chicken Recipe Add Step-by-Step Photos Falafel_fanatic / All my dishes http://www.grouprecipes.com/73414/tandoori-chicken.html A South Asian recipe for a barbecue style chicken. The tandoori spices are very delicious and great for festive events! :0) Prep:30m Cook:45m Servings:12 Ingredients •12 pieces of chicken, skin removed •3 small black cloves •5 red dried chilies •1/2 pint of natural yogurt •2 cloves ground crushed garlic •11/2 teaspoons chili powder •1/8 cup of butter •2 teaspoons salt •1/2 teaspoon powdered red food coloring •1 teaspoon ground ginger Directions 1.The cloves and dried chilies are to be roasted, ground and set aside. 2.Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed. 3.Place the chicken pieces in a dish and pour the yogurt over. 4.Leave to chicken to allow it to marinate for 30-60 minutes. 5.Smear a large piece of foil with butter. 6.Arrange the chicken on the foil with the marinated mixture and dot the butter on top. 7.Fold the foil around the chicken and seal and bake at 400 degrees F for about 45 minutes or until done. 8.Serve immediately on a bed of onions with lemon wedges and green chilies. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 3 TANDOORI CHICKEN http://www.cooks.com/rec/view/0,1718,152160-240192,00.html 10-12 drumsticks-thighs 1 med. onion, grated 1 inch ginger, grated 4-5 cloves garlic, crushed 1 tsp. coriander seeds 1 tsp. cumin seeds 1 1/2 tsp. salt Juice of 1 lemon 1 green Jalapeno (optional) 1 c. yogurt (plain) 3-4 tbsp. Patak's Tikka paste (or 2-3 tbsp. Rajah Tandoori powder) 1-2 tbsp. cooking oil Cilentro, fresh and chopped 1. Skin the chicken and poke each piece with a fork several times. Rub salt and lemon and set aside for 10 minutes. 2. Dry roast the coriander and cumin seeds on a skillet or in oven until they turn few shades darker. Grind to a fine powder. 3. Mix together all the ingredients (except cilentro) in yogurt and marinade the chicken in it overnight or for 8-10 hours (keep refrigerated). 4. Can place the pieces on a barbecue baking tray and bake at 375 degrees for 1 hour, basting with the marinade mixture frequently and turning sides after 1/2 hour. For best results cook on a outdoor grill. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< 4 Tandoori Chicken Recipe serves a crowd http://hubpages.com/hub/Tandoori-Chicken-Recipe-History Ingredients: •3 Small Chickens (under 2lbs.), quartered and skinned and wings discarded •1/3 Cup Lemon Juice For the Sauce: •4 large garlic cloves •2 tablespoon fresh ginger root, peeled and chopped •2 tablespoon paprika •2 teaspoon ground cumin •1 teaspoon ground cardamom •1 teaspoon red pepper Basting: •1/3 cup ghee (or oil) for basting Preparation Instructions: 1. Rub the chicken with the lemon juice and allow it to sit, refrigerated, for 1/2 hour. 2. While the chicken is sitting, combine all the marinade ingredients into a blender or food processor and blend them until they form a fine paste. 3. Rub the chicken with the marinade and allow it to sit, covered at room temperature, for at least four hours. 4. Prepare a charcoal grill with plenty of charcoal so that the coals are glowing and very hot. Make sure that you have a fire that is substantial enough to maintain a consistent temperature for up to 30 minutes. Set the grill racks 2-3 inches from the coals. 5. Place the chicken onto the grill racks and allow it to cook covered for 20 minutes on the first side. Baste the chicken often. Turn it and allow it to cook for about ten minutes on the second side or until it is done. Note that these times are suggestions--actual cooking time will depend on the grill temperature. 6. When the chicken is done, serve immediately on a bed of seasoned Basmati rice. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 5 Ingredients FOR THE TANDOORI CHICKEN http://www.bigoven.com/125043-Tandoori-Chicken-with-Pilau-Rice-recipe.html 900 g Skinless; boneless chicken breasts and 4 thigh fillets 3 tb Lemon juice 1/2 ts Turmeric powder 1 ts Salt 1 ts Cayenne pepper 1 1/2 ts Cumin seeds 4 ts Fennel seeds 1 1/2 ts Coriander seeds 3 Garlic cloves; crushed 15 g Fresh ginger; finely grated 1 tb Sweet paprika 75 g Greek-style natural yoghurt 1 tb Sunflower oil for basting FOR THE PILAU RICE 1 tb Sunflower oil 3 Cloves 3 Green cardamom pods 5 Cm cinnamon stick 1 Bay leaf 350 g Basmati rice 1/2 ts Salt 600 ml Boiling water FRESH TOMATO AND CORIANDER C 6 Tomatoes; chopped into small dice 1 sm Red onion; finely chopped 1 Clove garlic; finely chopped 1 Medium-hot red chilli; Finely chopped 2 tb Lime juice 3 tb Chopped fresh coriander Preparation 1 For the Tandoori Chicken: Toss the chicken pieces in a bowl with the lemon juice, salt and cayenne pepper and leave for 30 minutes. Grind the cumin, coriander and fennel seeds to a fine powder in a spice grinder. 2 Blend in a liquidiser with the other ingredients to a smooth paste. Stir this mixture into the chicken and leave to marinate for another 2-4 hours. 3 Heat the oven to 240c/475f/Gas 9. Lift the chicken out of the marinade and put onto a rack over a foil-lined roasting tin. Drizzle with oil and bake for 20 minutes until cooked through. 4 For the Rice: Heat the oil in a large pan. Add the whole spices and cook gently for a minute until they begin to smell aromatic. 5 Stir in the bay leaf, rice, salt and water, bring to the boil, cover and cook over a low heat for 10 minutes. 6 Remove the rice from the heat and leave for another five minutes. Mix together all the ingredients for the chutney and season to taste with salt. Serve the tandoori chicken with the rice and chutney.