Saturday, October 16, 2010

Tandoori Chicken Recipe : Tandoori Murghi


Tandoori Chicken
Grilled Tandoori Chicken
Among the most famous Indian foods, Tandoori Chicken is loved by people the world over. The nicest thing about this dish though, is that it's really easy to make! Once you've got the basic recipe for Tandoori Masala, prepare and store it so you can cook Tandoori Chicken anytime you feel the urge to eat some.

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 4 hours or overnight.

Ingredients:

  • 1 (3 pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice or malt vinegar
  • 1 tablespoon minced garlic
  • 1/8th of a onion
  • 1 tablespoon peeled and grated or crushed ginger root
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoons salt, or to taste
  • Vegetable oil, for brushing
  • Fresh cilantro sprigs for garnish
  • Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish




    Preparation:
    Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

    In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, onion, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt (you can use ready made tandoori chicken masala powder available in Indian Grocery Stores).

    Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times.

    Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

    Preheat a grill

    Remove the chicken from the marinade. Place on the grill and cook

    Place on the grill and cook for 8 to 10 minutes on the first side. Turn, brush as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

    Serve with cilantro and slices of cucumber, red onion, tomato, and lemon.

    Yield: 4 servings

    Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium. 



    Additional Tips
    Cut back or eliminate the chopped Onion. You really do not need it. I found that the water from the onion thins out the marinade.

    Two drops of Dark Red Food color to the marinade will make the chicken look better after cooking. 



    Tandoori Chicken Videos

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