Recipe for Chunky Chicken Tandoori?

Question

Recipe for Chunky Chicken Tandoori?

Answer 1

Arent you just going to choose OCHO CINCO as best answer?????  You ALWAYS DO!!!!

Answer 2

3 Chicken b*****s Diced

1 Cup of Curry Massalla Gravy

Quarter of an onion finely chopped.

2 Teaspoon Curry Powder

1 Teaspoon Chilli Powder

8 Finely Chopped Cayenne Chillies

4 Cloves Crushed Garlic

2 inches Root Ginger grated

5 Tablespoons Vegetable Oil

4 Tablespoons roughly chopped coriander leaves

1 Tablespoon whole coriander leaves

1 teaspoon Garam Massalla

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. Voila, enjoy!

Answer 3

Hello!

Well, i can definately share with you my delicious recipe for

"CHICKEN TANDOORI ". We love it and make it at home very often!

Traditonally, Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala.

It is traditionally moderately hot, but the heat is toned down to a mild taste level in most Western nations.

Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces a yellow-orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill.



Here is a pic for visual:

http://www.flickr.com/photos/vorty/18456...

~CHICKEN TANDOORI~

===INGREDIANTS===

3 Boneless skinless half chicken b*****s

At least 5 cloves of garlic minced (add more if you like)

Fresh ginger (minced)

2 Tablespoons Canola or Vegetable Oil

Juice of 1 lemon

3 Tablespoons of plain yogurt (I use fat free yogurt)

Salt (to taste)

1 Tablespoon Coriander powder

1 Teaspoon Curry powder

1 Teaspoon Cardamon powder

===METHOD===

Mix all the ingredients (except for the chicken) in a large mixing bowl.

Cut each chicken breast in 4 pieces.

Then add the chicken to the marinade and cover. Let it marinade in the fridge for at least 4 hours.



Preheat oven to 450F. Place chicken with marinade in an oven proof dish and bake for 10 min at 450F, then lower the temperature to 350F, and bake for another 20 to 30 min. Check for doneness. Chicken should still be moist. Don’t panic if you see a lot of liquid coming out while baking. That’s because of the yogurt that has very high water content.

When done, remove the pieces of chicken and discard the liquid.

Serve this chicken with the Curried Basmati Rice.

HOPE THIS HELPS YOU!

GOOD LUCK!

Answer 4

Here you go ...... = )

Chunky Chicken Tandoori



8 Chicken Thighs Chunked

1 Diced onion

2 tbsp Crushed Ginger

5 cloves Crushed Garlic

2/3 cup Plain Curd

1/4 cup Lemon Juice

1/2 tsp Turmeric

1 tsp Chili Powder

1 tsp Cumin Powder

1/4 tsp Ground Cinnamon

1/4 tsp Ground Cloves

2 tsp Salt

1 tbsp Oil

1/4 tsp Garam Masala

1/4 tsp Coriander

1/4 tsp Corn Starch

Preparation

Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.

Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.

Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.

To cook, lift the pieces from the mariande and wipe off the excess

Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through

Garnish with side of lettuce, sliced onion rings and lemon.