CHICKEN TANDOORI RECIPES
HOW TO MAKE TANDOORI CHICKEN, RECIPE BY MASTERCHEF SANJEEV ...
How to make Tandoori Chicken.
Categories Snacks - and - Starters
Prep Time 4 hours
Cook Time 15 minutes
Yield serve4
Number Of Ingredients 1
Steps:
- Make incisions with a sharp knife on the chicken breast, legs and thighs.
- Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
- For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
- Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
- Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
- Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
- Baste chicken with a little oil and cook for another four minutes. Remove and set aside.
Nutrition Facts : Calories 1143 calories, CarbohydrateContent 148.1 carbohydrates, ProteinContent 20.6 proteins , FatContent 51.4 fats
EASY CHICKEN TANDOORI RECIPE - FOOD.COM
Nicer then the paste from a jar! Can also be completely baked on the barbecue, but be careful with the heat! The marinade can also be used for fish, large prawns or lobster, but leave out the chilli powder and halve the amount of garlic.
Total Time 25 hours 40 minutes
Prep Time 25 hours
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
- 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
- Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
- On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
- Serve with your favourite Indian bread and a bowl of yogurt-chutney.
Nutrition Facts : Calories 657.9, FatContent 40.3, SaturatedFatContent 10.9, CholesterolContent 161.1, SodiumContent 1346.5, CarbohydrateContent 29.7, FiberContent 2.5, SugarContent 3.3, ProteinContent 45.3
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- Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
- Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
- Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
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- Preheat the oven to 200ºC/400ºF/gas 6.
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