Indian Tandoori Chicken Curry Food

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

INDIAN TANDOORI CHICKEN CURRY RECIPE

Steps:

• Take your slices of chicken and now cut them into cubes. Cut them down the middle and then start slicing them into big cubes.
• Rinse your chicken and then add lemon juice, tumeric powder, a tablespoon of tandoori chicken spice and two tablespoons of your chilli powder into a dish.
• Allow it to rest in the fridge for approximately five minutes while you prepare your sides or continue with what you need to do.
• After the chicken has been left to rest in the fridge, start prepping to braise your food. Start by heating oil in your pot, then go onto adding in your onions on a medium heat, as this is browning add your methi (fenugreek) seeds, tomatoes, dried bay leaves, curry leaves and one tablespoon of chilli powder (if you want to reduce spice you can leave out adding the chilli powder in the pot).
• Remove the marinated chicken out of the fridge and add it into the pot - Our suggestion is to keep the stove on medium heat as you don't want the spices to have a burnt taste. Add in your chicken and stir, then add in your water.
• Stir the chicken again add the ginger and garlic. Allow it to simmer for approximately five minutes, and then add the milk.
• Close the lid completely and allow it to cook, giving it a stir every now and then. Simmer until chicken is cooked properly.
• Garnish with coriander and serve with sides.

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.