Tandoori Chicken Made Easy Food

TANDOORI CHICKEN

Steps:

• Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
• Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

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.

EASY CHICKEN TANDOORI

Steps:

• Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
• 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
• Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
• On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
• Serve with your favourite Indian bread and a bowl of yogurt-chutney.

TANDOORI CHICKEN (MADE EASY)

Steps:

• SLICE skinless chicken crosswise against the bone with 2-3 deep cuts through to the bone, (on each side of chicken legs).
• PLACE chicken pieces into a large Ziploc freezer bag for marinating.
• POUR the MARINADE mixture over chicken; REMOVE excess air from the Ziploc bag; SEAL the Ziploc bag; SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary).
• PLACE one oven rack in the second-lowest position, and another rack in the highest position; PREHEAT oven to BAKE at 500°F (make sure oven is clean!); LINE a broiler pan with foil; SPRAY the foil liner with non-stick baking spray.
• REMOVE chicken from marination bag; SHAKE away excess marinade from chicken; COAT chicken on all sides with vegetable oil or light olive oil; ARRANGE chicken (bone-side up for thighs) in broiler pan without the grill cover; TURN on the overhead oven fan.
• BAKE chicken 20 minutes on the LOWER oven rack; TURN chicken pieces over tongs; CONTINUE baking chicken on lower rack for 7 minutes.
• SLIDE pan carefully from oven wearing oven mitts; BASTE chicken with oil; PLACE pan onto the top broiler rack; SET the BROILER to HIGH setting; BROIL chicken just until edges begin to slightly char, about 2 minutes.
• REMOVE chicken from oven and allow to cool 5 minutes before serving; SEPARATE sliced onion into rings for garnishes.
• SERVING SUGGESTION: Garnish with sliced white onion, chopped fresh cilantro and serve with fresh lime wedges, fragrant basmati rice, nan bread with mint yogurt sauce (raita), cucumber salad, hot or iced tea or chilled lassi (TO MAKE FRAGRANT EAST INDIAN BASMATI RICE, see Recipe #408115).
• SERVE chicken with desired garnishes and side dishes and ENJOY!

TANDOORI CHICKEN SATAY APPETIZERS (MADE EASY)

Steps:

• PLACE chicken tenderloins using tongs into a large Ziploc bag or a wide shallow dish for marinating. (NOTES: If thawing, thaw naturally and NOT by microwave oven. You may use whole boneless chicken breasts cut into chunks if kebab-style skewers are desired).
• PLACE chicken pieces into a large Ziploc freezer bag for marinating.
• SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary); SOAK required wooden skewers in water until needed.
• SHAKE away excess marinade from chicken; BRUSH chicken on all sides with vegetable oil or light olive oil.
• PLACE oven rack within 6 inches of heat element; SET heat to HIGH setting.
• SKEWER chicken lengthwise with water-soaked skewers up to 3/4 of the skewer, leaving the lower half empty so it has a "handle"; BRUSH chicken across tops with vegetable or olive oil BASTE; TURN chicken skewers over; BASTE the other side.
• SPRAY the grill of a broiler pan with grill with non-stick cooking spray; PLACE chicken with skewer handles extending over broiler pan for easy handling when broiling, SLIDE broiler pan onto oven rack.
• BROIL chicken until the edges begin to char slightly (keep a close eye on chicken since it cooks very quickly) TURN chicken within five minutes until lightly charred on edges but not overcooked; REMOVE from oven immediately, wearing oven mitts.
• ARRANGE satays in a splay, with skewer handles facing outward, on a serving platter lined with fresh kale leaves; ACCOMPANY chicken satays with a sauce of plain yogurt blended with coriander-mint chutney (or yogurt with tempered creamy peanut butter and chili-garlic sauce) and/or lime wedges if desired.
• SERVE and ENJOY!

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!

Steps:

• In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
• Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
• Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
• Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
• See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

TANDOORI CHICKEN BREASTS

Steps:

• Lightly score chicken breasts 3 or 4 times with a sharp knife.
• Place in a med bowl.
• Sprinkle with lemon juice.
• Toss to coat.
• Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
• Add to chicken.
• Coat well with marinade.
• Cover and chill for at least 1 hour or over night.
• Remove chicken from refrigerator 15 minutes before cooking.
• Preheat broiler.
• Line broiler pan with foil.
• Arrange chicken on foil without the chicken touching.
• Brush with remaining marinade.
• Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.