Tandoori Chicken     

DescriptionTANDOORI in INDIAN stands for an earthern oven which is sort of cylindrical and uses coal as the fuel.
Curry TypeChicken
Sourceaghahn@ucunix.san.uc.EDU (Hyder Nihal Agha)
Time to prepare6 - 12 hours
Time to cookUnspecified
No. of servings4
Ingredients1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder } MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
InstructionsPrick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.

The marinade : Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. Add the yoghurt plus one cup water or the buttermilk with no water into the bowl. Add all the spices from nos. 3 thru 8 into the bowl and stir to form a homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a lid and let it stand for 6 hours. If you plan to marinade for 12-15 hours, put it in the refrigerator. The more time it is marinated, the better it will absorb the spices and the tastier it will be.

When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbeque in the normal fashion. turn over the chicken pieces when they look brownish red in color or darker if you prefer it well done.

Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. lemon juice sprinkled on the cooked pieces also adds to the flavor , if you wish.
NotesIf you like it hot and spicy , ass 1 tbsp. Extra of all spices from No.s 3-8.

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