Saturday, 29 September 2012
Tandoori Chicken
Tandoori Chicken
Classic tandoori chicken from India is marinated in
yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan
ahead. This recipe needs to marinate at least 8 hours or overnight.
Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Total Time: 9 hours, 30 minute
I. Ingredients:
Ø The Chicken:
3-4 pounds (approx) chicken pieces, bone-in. Alternatively, use boneless skinless chicken
breasts cubed for kabobs
3-4 pounds (approx) chicken pieces, bone-in. Alternatively, use boneless skinless chicken
breasts cubed for kabobs
Ø For the marinade:
1. ¼ cup fresh lemon juice
2. 2 large fresh garlic cloves, peeled and chopped fine
3. 1 tablespoon fresh ginger root, peeled and chopped fine
4. 1 teaspoon ground cumin
5. ½ teaspoon ground cardamom
6. ½ teaspoon ground red chili pepper
7. 1 teaspoon tandoori coloring, or substitute paprika
8. 1/3 cup plain yogurt
1. ¼ cup fresh lemon juice
2. 2 large fresh garlic cloves, peeled and chopped fine
3. 1 tablespoon fresh ginger root, peeled and chopped fine
4. 1 teaspoon ground cumin
5. ½ teaspoon ground cardamom
6. ½ teaspoon ground red chili pepper
7. 1 teaspoon tandoori coloring, or substitute paprika
8. 1/3 cup plain yogurt
II. Procedure:
1. Combine well all the
ingredients for the marinade and let stand for a few minutes for the flavors to combine. Be careful with the food
coloring since it can stain your fingers.
2. Remove the skin from
the chicken pieces. For a traditional Indian look, slash each piece to 4 times with a knife to create just ¼ to ½ inch deep
slashes. This will give a traditional look plus allow
the marinade to contact more of the chicken.
the marinade to contact more of the chicken.
3. Add the chicken to
the marinade and coat all the pieces. You need to let the chicken marinate for at least a couple of hours in the
refrigerator. It’s ok to let it marinate all day or overnight.Be sure to
stir the chicken a couple of times during this time.
4. After just a couple
of hours, the chicken is ready to cook. You can use a regular oven to roast the chicken in a 350 degree oven for 35-45
minutes or until it is just cooked through.
5. It
is very important not to overcook chicken because it gets dry and tough
very soon after it is cooked through.
6. Alternatively,
you can grill this chicken on a barbeque grill, basting once or twice with a
light cooking oil like canola oil.
Yield: 4 servings
Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.
Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.
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