Saturday, 29 September 2012

Tandoori Chicken


                                              Tandoori Chicken
Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then                      grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight. 
                
                  Prep Time: 8 hours, 45 minutes                        
                   Cook Time: 45 minutes
                   Total Time: 9 hours, 30 minute

                  
     I.  Ingredients:

Ø  The Chicken:
3-4 pounds (approx) chicken pieces, bone-in.  Alternatively, use boneless skinless chicken
breasts cubed for kabobs


Ø  For the marinade:
1. ¼ cup fresh lemon juice
2. 2 large fresh garlic cloves, peeled and chopped fine
3. 1 tablespoon fresh ginger root, peeled and chopped fine
4. 1 teaspoon ground cumin
5. ½ teaspoon ground cardamom
6. ½ teaspoon ground red chili pepper
7. 1 teaspoon tandoori coloring, or substitute paprika
8. 1/3 cup plain yogurt

                  II.  Procedure:

1.     Combine well all the ingredients for the marinade and let stand for a few minutes for the flavors to combine.  Be careful with the food coloring since it can stain your fingers.


2.     Remove the skin from the chicken pieces.  For a traditional Indian look, slash each piece to 4 times with a knife to create just ¼ to ½ inch deep slashes.  This will give a traditional look plus allow
the marinade to contact more of the chicken.


3.     Add the chicken to the marinade and coat all the pieces.  You need to let the chicken marinate for at least a couple of hours in the refrigerator.  It’s ok to let it marinate all day or overnight.Be sure to stir the chicken a couple of times during this time.


4.     After just a couple of hours, the chicken is ready to cook.  You can use a regular oven to roast the chicken in a 350 degree oven for 35-45 minutes or until it is just cooked through.  

5.     It is very important not to overcook chicken because it gets dry and tough very soon after it is cooked through.  


6.     Alternatively, you can grill this chicken on a barbeque grill, basting once or twice with a light cooking oil like canola oil.



         Yield: 4 servings 

      Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303  gram total fiber, 11   grams total fat, 124 milligrams cholesterol, 707 milligrams sodium. 

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