Tandoori chicken recipes
Our top 3 of 13 Tandoori chicken recipes
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Tandoori Chicken
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Tandoori Chicken
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Tandoori Paste (Better than Pataks!)
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View all 13 variations
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
Method
- 1. with a sharp knife make deep cuts into the chicken pieces.
- 2. make a paste of lemon juice, red chilli powder and salt and rub over the chicken. set aside for 10 mins
- 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. 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. remove from oven and baste with oil and cook for a further 5 min
- to serve- can be served as a snack with onion rings and lemon wedges or as part of a main course
1 Comments
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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!
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
Method
- Grind onion and chillies in a blender.
- Mix all other remaining ingredients in yoghurt, including the onion and chillies from blender.
- Next add the chicken and mix well, let marinade for 1/2 and hour to an hour.
- Then cook on Gas mark 7 on a baking tray lined with foil paper for an hour to hour and half.
raman has contributed to these popular cooking recipes:
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
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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!
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CurryMaster Fri Aug 28 2009 • Reply
A must if you want to avoid all those stores selling pastes with artificial colourings etc.
Ingredients
- ALL YOU NEED
- 60g Dry tandoori mix (see my tandoori mix recipe)
- 2 tblsp or more vegatable oil
Method
- 1. Add just enough water to make a paste thick enough to drop sluggishly off the spoon.
- 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.
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3 Comments
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Add commentpamelamela82 Sun Feb 6 2011 • Reply
Hi - How much chilli powder?
food_lover Fri Nov 27 2009 • Reply
BRILLIANT but very difficult to follow recipie coinsiding to the ingridents list
Von Food-Housen Thu Sep 27 2007 • Reply
YUM YUM & YUM!!