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Tandoori Chicken

woodsman

woodsman

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Tandoori Chicken:

It’s BBQ time, this Indian classic is easy to make once you have the spices which can be found in most large markets.


1- chicken cut up or purchased that way
1 cup plain yogurt
2- tablespoons of lemon juice( fresh)
1- tablespoon minced garlic ( fresh not powder)
1 tablespoon minced ginger ( fresh not powder)
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 teaspoon salt.
1/2 medium size onion diced. ( fresh not powder)

Note: all the spice above need to be the ground type, The only one I found difficult to purchase that way was the clove. I have a mortar and pestle but a trick you can do is put the spice in a strong plastic bag and give it a few hits with something flat.
Ok lets get too it, take the cut up chicken and remove the skin and trim off any fat. With a fork pierce all the pieces a few times and then make slits with a knife so the marinade gets into the flesh. Mix all the above in a nonreactive bowl, once mixed add the chicken in and rub the marinade in well.Cover and refrigerate for at least 8 hours or best over night. Cook chicken on a grill or grill pan. While grilling brush the chicken with some oil or ghee. Note: ghee is just clarified butter.

I also garnish this chicken with fine chopped hot peppers and fine chopped mint.
 
I don't eat much in the way of Indian food but this is something I like. I haven't had it in years but it just so happens that I have a mess of chicken in the freezer so I'll give it a shot this week.
 
Honestly, I put in a little powdered along with the fresh, but you are definitely required to have the fresh vegetables in there.

In my opinion, the only thing this is missing in the coloring agent and maybe some fresh chili. In India, the chicken is red from kashmiri powder (a type of red chili powder, which I think is just cayenne pepper), and it's hot. I tend to add in a mixture of (nonsweet) paprika and cayenne to make the chicken red. If you want to, you could probably use red food coloring or just not a give a **** in the first place. I think coriander/cilantro is a must as a garnish for this though.


I tend to make this to put in murgh makhani (aka "chicken makhani" or "butter chicken"), so I tend to cut it up to increase the absorption of the mix. (I'm not a huge fan of bone-in food when it's mixed in with other things).
 
woodsman said:
Tandoori Chicken:

It’s BBQ time, this Indian classic is easy to make once you have the spices which can be found in most large markets.


1- chicken cut up or purchased that way
1 cup plain yogurt
2- tablespoons of lemon juice( fresh)
1- tablespoon minced garlic ( fresh not powder)
1 tablespoon minced ginger ( fresh not powder)
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 teaspoon salt.
1/2 medium size onion diced. ( fresh not powder)

Note: all the spice above need to be the ground type, The only one I found difficult to purchase that way was the clove. I have a mortar and pestle but a trick you can do is put the spice in a strong plastic bag and give it a few hits with something flat.
Ok lets get too it, take the cut up chicken and remove the skin and trim off any fat. With a fork pierce all the pieces a few times and then make slits with a knife so the marinade gets into the flesh. Mix all the above in a nonreactive bowl, once mixed add the chicken in and rub the marinade in well.Cover and refrigerate for at least 8 hours or best over night. Cook chicken on a grill or grill pan. While grilling brush the chicken with some oil or ghee. Note: ghee is just clarified butter.

I also garnish this chicken with fine chopped hot peppers and fine chopped mint.
Click to expand...

You can make your own tandoor to make it taste even better
 
woodsman said:
Tandoori Chicken:

It’s BBQ time, this Indian classic is easy to make once you have the spices which can be found in most large markets.


1- chicken cut up or purchased that way
1 cup plain yogurt
2- tablespoons of lemon juice( fresh)
1- tablespoon minced garlic ( fresh not powder)
1 tablespoon minced ginger ( fresh not powder)
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 teaspoon salt.
1/2 medium size onion diced. ( fresh not powder)

Note: all the spice above need to be the ground type, The only one I found difficult to purchase that way was the clove. I have a mortar and pestle but a trick you can do is put the spice in a strong plastic bag and give it a few hits with something flat.
Ok lets get too it, take the cut up chicken and remove the skin and trim off any fat. With a fork pierce all the pieces a few times and then make slits with a knife so the marinade gets into the flesh. Mix all the above in a nonreactive bowl, once mixed add the chicken in and rub the marinade in well.Cover and refrigerate for at least 8 hours or best over night. Cook chicken on a grill or grill pan. While grilling brush the chicken with some oil or ghee. Note: ghee is just clarified butter.

I also garnish this chicken with fine chopped hot peppers and fine chopped mint.
Click to expand...
Thanks. We can't get enough of Indian food in Britain. Our late Foreign Secretary, Robin Cook, described Chicken Tikka Masala as Brtain's national dish.
 
deleted
 
Last edited:
FieldTheorist said:
Honestly, I put in a little powdered along with the fresh, but you are definitely required to have the fresh vegetables in there.

In my opinion, the only thing this is missing in the coloring agent and maybe some fresh chili. In India, the chicken is red from kashmiri powder (a type of red chili powder, which I think is just cayenne pepper), and it's hot. I tend to add in a mixture of (nonsweet) paprika and cayenne to make the chicken red. If you want to, you could probably use red food coloring or just not a give a **** in the first place. I think coriander/cilantro is a must as a garnish for this though.


I tend to make this to put in murgh makhani (aka "chicken makhani" or "butter chicken"), so I tend to cut it up to increase the absorption of the mix. (I'm not a huge fan of bone-in food when it's mixed in with other things).
Click to expand...

I disagree with reducing the few fresh veggies, If fine chopped they hold to the chicken skin while grilling, most of the spice in this dish is powder .As for coloring, I think the turmeric has more of an influence with that.

I tend to stay medium with the heat level of any dish I prepare and then garnish. Typically this is garnished with cilantro but I prefer Thai Basil or mint.
 
FieldTheorist said:
Honestly, I put in a little powdered along with the fresh, but you are definitely required to have the fresh vegetables in there.

In my opinion, the only thing this is missing in the coloring agent and maybe some fresh chili. In India, the chicken is red from kashmiri powder (a type of red chili powder, which I think is just cayenne pepper), and it's hot. I tend to add in a mixture of (nonsweet) paprika and cayenne to make the chicken red. If you want to, you could probably use red food coloring or just not a give a **** in the first place. I think coriander/cilantro is a must as a garnish for this though.


I tend to make this to put in murgh makhani (aka "chicken makhani" or "butter chicken"), so I tend to cut it up to increase the absorption of the mix. (I'm not a huge fan of bone-in food when it's mixed in with other things).
Click to expand...

The red is usually ordinary food coloring.
 
woodsman said:
I disagree with reducing the few fresh veggies, If fine chopped they hold to the chicken skin while grilling, most of the spice in this dish is powder .As for coloring, I think the turmeric has more of an influence with that.

I tend to stay medium with the heat level of any dish I prepare and then garnish. Typically this is garnished with cilantro but I prefer Thai Basil or mint.
Click to expand...

Oh, I meant in addition to. =)

I like seasoning vegetables (carrot, celery, bell pepper, onion, garlic, ginger, etc). A lot.


I love coriander, but mint would be excellent, I think.
 
I suspect that recipe was "simplified" for a relatively unskilled 1970's British audience. Madhur Jaffrey has a hallowed place as Britain's "Curry Queen" but she's looking very young there for an eighty-two year-old!
 
FieldTheorist said:
Chicken tandoori is the chicken that's in murgh makhani/butter chicken. And yes, it's amazing!
Click to expand...

Actually that looks like a Chicken Masala and not a Chicken Tandoori in that recipe. Both are great.
 
I made a really good dal tadka today. I've got to say, Indians really know what they're doing in the kitchen. That's the best form of lentils I think I've ever had.

SocialD said:
Actually that looks like a Chicken Masala and not a Chicken Tandoori in that recipe. Both are great.
Click to expand...

To be honest, I've made both, and I'm not sure what the difference between them is. =P

I think it has to do with being cut up or not, I'm not sure. It may be historically related to how you make it, e.g. on a grill or on a tandoor.


PS: Also yeah, chicken tikka. The "masala" refers to the curry sauce that's in "chicken tikka masala."
 
FieldTheorist said:
I made a really good dal tadka today. I've got to say, Indians really know what they're doing in the kitchen. That's the best form of lentils I think I've ever had.



To be honest, I've made both, and I'm not sure what the difference between them is. =P

I think it has to do with being cut up or not, I'm not sure. It may be historically related to how you make it, e.g. on a grill or on a tandoor.


PS: Also yeah, chicken tikka. The "masala" refers to the curry sauce that's in "chicken tikka masala."
Click to expand...

yea its the sauce really the butter chicken uses a masala. I guess as far as the chicken itself goes its about the same and they both use a lot of the spices.
I prefer the tikka style of cuts tandoori chicken goes well on a skewer in the kabob style, but that wouldn't work with a masala.. which to me looks like Indias version of gravy. just a lot tastier.
 
SocialD said:
yea its the sauce really the butter chicken uses a masala. I guess as far as the chicken itself goes its about the same and they both use a lot of the spices.
I prefer the tikka style of cuts tandoori chicken goes well on a skewer in the kabob style, but that wouldn't work with a masala.. which to me looks like Indias version of gravy. just a lot tastier.
Click to expand...

So masala just means "spice mixture" in Indian cooking, but usually it means spices and seasoning vegetables that have been cooked in oil to extract the flavors. So it's technically not so much a gravity as it is something that seasons a gravy or sauce. But yes, it's amazing. I love cooking Indian food.
 
I didn't know East Indians ate.
 
Jack of Devon said:
Thanks. We can't get enough of Indian food in Britain. Our late Foreign Secretary, Robin Cook, described Chicken Tikka Masala as Brtain's national dish.
Click to expand...

I always thought the national dish was fish and chips.
 
woodsman said:
Tandoori Chicken:

It’s BBQ time, this Indian classic is easy to make once you have the spices which can be found in most large markets.


1- chicken cut up or purchased that way
1 cup plain yogurt
2- tablespoons of lemon juice( fresh)
1- tablespoon minced garlic ( fresh not powder)
1 tablespoon minced ginger ( fresh not powder)
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 teaspoon salt.
1/2 medium size onion diced. ( fresh not powder)

Note: all the spice above need to be the ground type, The only one I found difficult to purchase that way was the clove. I have a mortar and pestle but a trick you can do is put the spice in a strong plastic bag and give it a few hits with something flat.
Ok lets get too it, take the cut up chicken and remove the skin and trim off any fat. With a fork pierce all the pieces a few times and then make slits with a knife so the marinade gets into the flesh. Mix all the above in a nonreactive bowl, once mixed add the chicken in and rub the marinade in well.Cover and refrigerate for at least 8 hours or best over night. Cook chicken on a grill or grill pan. While grilling brush the chicken with some oil or ghee. Note: ghee is just clarified butter.

I also garnish this chicken with fine chopped hot peppers and fine chopped mint.
Click to expand...

That sounds easy. I think I will try it.
 
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