Topic: Tandoori Chicken

[chickmurry]

3LB Chicken (Skinned and Cut into 4or 6 Pieces)
Or Get Halal Chicken which is skinned when purchased, ask the butcher to cut for you into Tandoori size pieces.


SAUCE MIX.

1.   500. GRAMS NATURAL YOGURT LOW SET (GREEK)  ( ABOUT ? PINT)
2.   1. TBLS GROUND CORINADER
3.   1. TSP    GROUND CUMMIN
4.   2. TBLS  LEMON JUICE
5.   1. TSP     PAPRIKA
6.   ?.TSP     GROUND BLACK PEPPER
7.   1 to 2 TSP CHILI POWDER?    Depending how hot you want it.
8.   2. TSP    SALT.
9.   1 TBLS FRESH GINGER   (PEELED AND GRATED) Tip. Peel ginger and freeze then grate?
10.   6 CLOVES FRESH GARLIC  ( GRATED)
11.   RED FOOD COLORING    (ONLY ADD ENOUGH TO CHANGE THE COLOR TO TANDOORI RED) OR YOU CAN USE YELLOW? NOT TO MUCH THOUGH?
12.   DRIED METHI LEAVES (FROM THE FUNIGREEK PLANT) OR YOU CAN USE FRESH CHOPPED CORIANDER.
13.   ? TSP GARAM MASALA (SPICE MIX) OPTIONAL.

METHOD

ADD ALL SPICES, AND YOGURT TO A LIQUIDIZER, EXCEPT THE FOOD COLORING AND THE DRIED METHI LEAVES. MIX IT UP, THEN TRANSFER TO A LARGE BOWL, THEN ADD THE FOOD COLORING AND THE METHI LEAVES, MIX ALL TOGETHER TILL YOU GET A NICE LIGHT RED COLOR NOT TOO RED THOUGH. OR (YELLOW IF YOU PREFER)


CHICKEN PREPERATION

REMOVE ALL SKIN AND ANY FAT FROM CHICKEN, CUT CHICKEN INTO SIX, FOUR, OR TWO PIECES, SLASH MEAT OF CHICKEN WITH KNIFE TO ALLOW MARINADE TO SOAK IN, ADD CHICKEN PIECES TO THE SAUCE MIX, AND COVER WITH SAUCE. COVER THE BOWL WITH CLING FILM AND REFRIDGERATE FOR APPROX FOUR HOURS OR LONGER.



COOKING METHOD

GET A LARGE ROASTING TRAY ABOUT 2? DEEP LINE IT WITH ALUMINIUM FOIL, GET A GRILL RACK AND SIT IT ACROSS THE ROASTING TRAY. (DO NOT SIT THE CHICKEN IN THE BOTTOM OF THE ROASTING TRAY, THE CHICKEN SHOULD BE ON THE SLATTED RACK TO ALLOW AIR TO PASS UNDER IT)
PREHEAT THE OVEN TO 180c Gas 5 THAT?S A FAIRLY HIGH HEAT, COOK THE CHICKEN PIECES FOR APROX 30 MINS, REMOVE FROM OVEN AND BASTE WITH THE REMAING SAUCE (TURN THE CHICKEN), PUT BACK INTO OVEN AND COOK FOR A FURTHER 20 MINS TILL THE CHICKEN GETS SLIGHTLY CHARRED AROUND THE EDGES. REMOVE FROM OVEN AND ENJOY
 
SERVE WITH A NICE SALAD, FRENCH FRIES, OR A NICE CURRY SAUCE AND SAVOURY RICE.


YOU CAN EXPERIMENT BY USING THE ENGRIEDIENTS TO GET THE DESIRED TASTE AND HOTNESS YOU REQUIRE. AND FOR LARGER PORTION OF CHICKEN JUST INCREASE THE QUANTITIES OF ALL SPICES?AND YOGURT.

ALSO YOU CAN COOK OVER A BARBIQUE IN CHICKEN BREAST CUT INTO PIECES AND SKEWER. 
try this and enjoy.

[Mikka1]

Welcome chickmurry
Sounds like you've done some cooking. What would you say is your best dish?

[chickmurry]

Welcome chickmurry
Sounds like you've done some cooking. What would you say is your best dish?

Hi Mikka
I do like cooking spicy foods, this recipe i`ve had for ages and its great for BBQ`s especially using cut chicken fillets on skewers.
Another little hint...If you want to add another food colouring to the mix....split the mix into two bowls and add red in one yellow in the other, that`ll give you a bit of colour contrast on the skewers.
As for being my best dish.....its close...i`ll post a great curry recipe soon and you can try that.