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Got 100 recipes from Fiver.com worth a shot on this one i think!

TANDOORI CHICKEN:
Ingredients:
4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee

For garnishing:
Lemon Wedges
Onion (Pyaj) rings

How to make tandoori chicken:
1. Make 3-4 cuts in each chicken quarter using a knife.
2. Put the chicken in an ovenproof dish.
3. Combine lemon juice.
4. Rub it into the incisions.
5. Cover it.
6. Let it marinate for about 30 minutes.
7. Combine garlic, ginger and green chilli and water in a blender.
8. Grind to make a smooth paste like mixture.
9. Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and
the melted ghee.
10.Mix all the ingredients well.
11.Spread them over marinated chicken pieces.
12.Coat the pieces with the yogurt marinade.
13.Cover it.
14.Let it marinate for about 5 hours.
15.Turn once or twice maximum.
16.Place chicken in a oven at 325 F.
17.Let it roast for 1 hour.
18.Bast frequently and turn once.
19.The chicken should be tender and most of the marinade should be evaporated.
20.Then grill the chicken over hot charcoal (OPTIONAL ;D)
21.Garnish it with lemon wedges and onion rings.

This topic has been moved to talk about anything other than curry.

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This topic has been moved to Curry Base Chat.

http://www.curry-recipes.co.uk/curry/index.php?topic=12742.0

BENGALI CHICKEN CURRY:

Ingredients:
Chicken Breast - 2, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tbsp
Oil - 1/3 cup 

Recipe: 
1. Wash the potatoes and keep them aside. 
2. Wash the chicken pieces in water and keep them aside. 
3. Heat oil in a kadhai or Saucepan and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds. 
4. Add onions and fry it till golden brown over a low/medium heat around 15 minutes. 
5. Add 3 - 4 cups of water and stir the mixture over medium heat for around 3 minutes. 
7. Add the chicken, add half cup of water, stir it for 3 - 4 minutes. 
8. Once the chicken becomes white, add the potatoes. 
9. Add 2 - 3 cups of water and cover the kadhai or Saucepan. 
10. Cook over medium heat for 20 - 25 minutes. 
11. When the gravy starts to thicken, and chicken and potatoes are cooked add the roasted cumin powder and take it off the stove.