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Tandoori chicken recipes

Our top 3 of 14 Tandoori chicken recipes

Tandoori Chicken Recipe at MyDish

4
based on 9 reviews

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Tandoori Chicken

by sujata

by sujataViewed 11777 times


    Description

    the most popular barbecue chicken, a favourite amongst all ages.

    Method

    1. 1. with a sharp knife make deep cuts into the chicken pieces.
    2. 2. make a paste of lemon juice, red chilli powder and salt and rub over the chicken. set aside for 10 mins
    3. 3. whisk yogurt, add cream, ginge and garlic pastes, cumin, saffron, orange colour. rub the chicken with this mixture and keep aside for 3/4 hours.
    4. 4. skewer chicken pieces through the skewer[ or place the pieces on a non-stick pan] and roast in moderate heated oven for 8 to 10 min and then at 350.c for further 10 min.
    5. 5. remove from oven and baste with oil and cook for a further 5 min

    6. to serve- can be served as a snack with onion rings and lemon wedges or as part of a main course

    3 Comments

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    Ingredients

    • 15 small pieces chicken pieces
    • 7tbs cream
    • 1 tsp cumin powder
    • 1 tbs garlic paste
    • 1 tbs ginger paste
    • 4 tbs lemon juice
    • for brushing oil
    • 1 drop orange food colour
    • a pinch saffron
    • to taste salt
    • 7 tbs plain yoghurt
    Tandoori Chicken Recipe at MyDish

    3
    based on 2 reviews

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    Tandoori Chicken

    by raman

    by ramanViewed 2870 times


      Method

      1. Grind onion and chillies in a blender.

      2. Mix all other remaining ingredients in yoghurt, including the onion and chillies from blender.

      3. Next add the chicken and mix well, let marinade for 1/2 and hour to an hour.

      4. Then cook on Gas mark 7 on a baking tray lined with foil paper for an hour to hour and half.

      1 Comments

      • by The Dalai Farmer

        The Dalai Farmer  Thu Aug 26 2010   • Reply

        How nice it would have been to have a photo of the food. We don't even know if this is you or your Mum!

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      Ingredients

      • 3 - 4lb chicken
      • 1 ½ - 2 tubs plain yoghurt
      • ½ bottle soy sauce
      • ½ bottle Worcestershire sauce
      • 1tbsp Garam masala powder
      • 1 tbsp tandoori powder
      • 1 tbsp paprika
      • 10 chillies
      • 1 large ( softball sized) onion
      Tandoori Paste (Better than Pataks!) Recipe at MyDish

      5
      based on 18 reviews

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      Tandoori Paste (Better than Pataks!)

      by CurryMaster

      by CurryMasterViewed 14520 times


        Description

        Used in my Ultimate Chicken Tikka Masala recipe and Chicken Tikka recipe

        Method

        1. 1. Add just enough water to make a paste thick enough to drop sluggishly off the spoon.
        2. 2. Heat the oil, then add the paste, and stir continuously until after a few minutes it's colour has gone much darker, and the oils separates and 'floats' when the mixture is left to stand off the heat for a while.

        Tips

        In this form, this paste will store in the fridge for up to a week. It can be frozen (eg in small yogurt pots) For the Tandoori Dry mix see my other recipe for this to ensure the best paste is made.

        5 Comments

        • by Adrian

          Adrian  Thu Dec 15 2011   • Reply

          @ Curry Master – hey no jokes - if Levi Roots, the guy who did the Regae Regae sauce can do it, then why not you?

        • by CurryMaster

          CurryMaster  Mon Dec 12 2011   • Reply

          Hi Adrian and Anett,Wow, it's better than Pataks! Thank you so much for your rating and for your comments.I should go in to production and get this on the shelves!

        • by Anett

          Anett  Mon Nov 21 2011   • Reply

          @Adrian I agree with you its so much nicer than Pataks tandoori paste

        • by Adrian

          Adrian  Fri Nov 18 2011   • Reply

          Tried this tandoori paste recipe last night I must say its so much better than patak's tandoori paste that I used last week from tesco.

        • by CurryMaster

          CurryMaster  Fri Aug 28 2009   • Reply

          A must if you want to avoid all those stores selling pastes with artificial colourings etc.

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        Ingredients

        •  
        • ALL YOU NEED
        • 60g Dry tandoori mix (see my tandoori mix recipe)
        • 2 tblsp or more vegatable oil
        Tandoori Chicken with Naan Bread Recipe at MyDish

        0
        based on 0 reviews

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        Tandoori Chicken with Naan Bread

        by tf82

        by tf82Viewed 11 times


          Description

          healthy alternative to your Indian takeaway

          Method

          1. 1. Place the chicken breasts in a non-metallic dish and slash with a sharp knife. Pour the lemon juice over the chicken. Turn to coat and set aside.

          2. 2. Mix 150g/5 1/2 oz yogurt with the ginger, garlic and spices and pour over the chicken. Turn to coat and marinate overnight in the fridge.

          3. 3. Preheat the oven to gas 6/200c/fan 180c. Mist a baking tray with cooking spray and arrange the chicken breasts on it. Bake for 20-25mins or until cooked through. Add the naan breads to the oven for the final 2-3mins.

          4. 4. Meanwhile, steam the broccoli in a colander set over a pan of boiling water for 5-8mins or until just tender. Divide the broccoli, chicken and naan breads between 4 warm serving plates. Serve with the red onion and fresh coriander salad and the remaining Greek yogurt.

          5. To make the red onion & coriander salad: Thinly slice 1 small red onion and mix with 15g fresh coriander leaves and the juice of 1 lime.

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          Ingredients

          • 4x150g/5 ½ oz skinless boneless chicken breasts
          •  juice of 1 lemon
          • 210g/7 ¼ oz 0% fat greek yogurt
          • 15g/ ½ oz fresh ginger, peeled and grated
          • 4 garlic cloves, crushed
          • 1tsp paprika
          • 1tsp Garam masala
          • ½tsp ground cumin
          • ½tsp ground coriander
          • ½tsp hot chilli powder
          •  pinch of turmeric
          •  calorie controlled cooking spray
          • 4x weight watchers mini garlic coriander naan breads
          • 300g/10½ oz broccoli
          •  red onion fresh coriander salad to serve