Skip to main content

Tandoori-Style Chicken


Well, I shorted this recipe a bit and am really glad it worked out well. I mixed together all the ingredients for the marinade with a little food coloring, and then tossed in the chicken pieces. Left the chicken in the fridge overnight. Next day, I cooked them in my BBQ grill with indirect heat for 20 minutes. Then, just continued to grilled the chicken with direct heat until they were lightly crispy outside; but, still moist enough inside.


Recipe adapted from Madhur Jaffrey's Indian Cooking

Tandoori-Style Chicken

Ingredients

1.25 kg (2 1/2 lb) Chicken Pieces, skinned
1 tsp Salt
1 Juicy Lemon
450 ml (15 fl oz) Natural Yogurt
1/2 Medium Sized Onion, peeled and quartered
1 Clove Garlic, peeled
2 cm (3/4 inch) Cube Fresh Ginger, peeled quartered
1/2 Fresh, Hot Green Chili, roughly sliced
2 tsp Garam Masala
3 Drops Of Yellow Liquid Food Coloring mixed with 1/2-1 1/2 Drops Of Red Liquid Food Coloring (optional)
Lime Wedges

Method

Spread the chicken pieces out on one or two large platters. Sprinkle half the salt and squeeze the juice from 3/4 of the lemon over them. Lightly rub the salt and lemon juice into the chicken pieces. Set aside for 20 minutes.

Combine the yogurt, onion, garlic, ginger, green chili and garam masala in the container of an electric blender or food processor. Blend until you have a smooth paste. Empty the paste into a sieve set over a large ceramic or stainless steel bowl. Push the paste through.

Brush the chicken pieces with the food coloring and mix in the yogurt mixture. Mix well and marinate the chicken for 6-24 hours.

Preheat the oven to its maximum temperature.

Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. Arrange them in a large shallow baking tray in a single layer. Bake for 20-25 minutes or until just done. You might test the chicken with a fork just to be sure. Serve hot, with lime wedges.
Labels:

Comments

  1. AnonymousMay 1, 2009 at 12:13 PM

    You really don't need the red coloring, its better to use paprika coz That's the real way.

    ReplyDelete
  2. skrMay 1, 2009 at 3:35 PM

    red coloring or not, I drool. These look wonderful!

    ReplyDelete
  3. AnonymousMay 1, 2009 at 4:34 PM

    3 or 4 TABLESPOONS of food coloring? You've got to be kidding.

    ReplyDelete
  4. Angie TeeMay 1, 2009 at 5:20 PM

    @Anonymous: I agree with you!

    @bcgw: Thanks:)

    @Anonymous:Yes, according to the cookbook. Most likely, the food coloring mentioned were different? That's why, I only used a little". Well, in order not to confuse anyone, I have change the coloring bit on the post. Thanks for pointed it out ;)

    ReplyDelete
  5. JenniferApril 5, 2010 at 4:03 AM

    I had no idea food colouring was ever used in tandorori!!! Great recipe!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more