Tandoori chicken recipes
Our top 3 of 16 Tandoori chicken recipes
- Tandoori Chicken
- Tandoori Chicken
- Tandoori Paste (Better than Pataks!)
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by sujataViewed 11777 times
- 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
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- 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
by ramanViewed 2870 times
- 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.
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- 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!)
by CurryMasterViewed 14520 times
- 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.
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.
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- ALL YOU NEED
- 60g Dry tandoori mix (see my tandoori mix recipe)
- 2 tblsp or more vegatable oil
by Luv 2 cookViewed 1 times
- Make 3 – 4 deep cuts on each chicken piece.
- Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let stand for at least 6 hours.
- After marinating is done, arrange pieces in tray, cover with foil and bake at 180°C for 20 minutes. Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2 hours.
- Occasionally take the tray out and re-arrange the pieces before putting them back. If there is too much water inside, drain the water. If the chicken looks dry, sprinkle some water mixed with lime juice on them.
- After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2 – 3 minutes (just to get them to look crisp and dry).
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- 12 pieces chicken ½ cup tandoori chicken powder ½ cup plain yogurt salt 2 limes 1 onion flat aluminium tray (and foil)