Author Topic: Amritsari Tandoori Chicken  (Read 2925 times)

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Offline tempest63

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Amritsari Tandoori Chicken
« on: June 29, 2005, 05:56 PM »
Amritsari Tandoori Chicken
A Maddhur Jaffrey favourite of mine

1.5 tablespoons cumin seeds
1.5 tablespoons black peppercorns
Seeds from 3 black cardamom pods
Seeds from 1 tablespoon green cardamom pods
1-teaspoon cloves
3 fresh hot green chillies, seeded and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1.5 inch piece of fresh root ginger, peeled and coarsely chopped
1.5 teaspoons salt
1-tablespoon mild chilli powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2.5 pound of skinned chicken pieces
3 tablespoons ghee or melted unsalted butter
1-2 tablespoons chaat masala (see below)
4 lime wedges


1. Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder.
2. In a food processor combine the chillies, garlic cloves, root ginger, salt, chilli powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade.
3. Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes. Refrigerate overnight or up to 48 hours.
4. Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter.
5. Place the chicken in the top third of an oven pre-heated to its maximum temperature. Breast pieces will take 10-12 minutes to cook, legs and thighs15-20 minutes.
6. Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and limejuice and serve immediately.

Chaat Masala

4 teaspoons lightly roasted and ground cumin seeds.
1.5 tablespoons amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
0.75 teaspoon finely ground black salt
1-teaspoon salt

Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.

Offline pete

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Re: Amritsari Tandoori Chicken
« Reply #1 on: July 03, 2005, 09:03 AM »
That's the first time I have seen a recipe with black salt in!
I have got two Maddhur books but have made very little from them.
I'll have to give a few of her recipes a go!

Offline Mark J

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Re: Amritsari Tandoori Chicken
« Reply #2 on: July 03, 2005, 12:28 PM »
Get the ultimate curry bbile, its a fantastic book. Ive cooked about 6 different recipes from it so far and every one is a winner.

I use black salt in chicken chat

Offline schweiky

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Re: Amritsari Tandoori Chicken
« Reply #3 on: November 28, 2007, 07:43 PM »
I have made this recipe three times in the last two weeks.   It is absolutely amazing.   I have used it with lamb and chicken and it is FAR SUPERIOR to any other that I have tried. Funnily enough I have had the recipe for years but never used it because I didn't have anywhere to buy the brown cardomoms from or the wherewithal make the chaat masala.  Now I do, and I would heartily recommend this recipe to anyone because  it's beautiful.  I am working on transforming this into tandoori tikka masala.  I will get back to you, which is British not Indian but TASTES GOOOOOOOOOOOOOOOOD. ;D ;D ;D ;D
Schweiky ;D


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