Tandoori chicken recipes
Our top 3 of 13 Tandoori chicken recipes
- Tandoori Chicken
- Tandoori Chicken
- Tandoori Paste (Better than Pataks!)
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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
- 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
- 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
- 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.
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
- 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.