Tandoori Chicken Spears 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.

TANDOORI CHICKEN

Steps:

• To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
• To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
• To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
• Preheat an oven or charcoal grill to 350 degrees F.
• To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
• Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
• If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
• To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.

TANDOORI CHICKEN

Steps:

• To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
• In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
• Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
• Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
• When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
• While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
• Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.

TANDOORI CHICKEN SPEARS

Steps:

• To make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. Set the marinade aside.
• Pull the filet off the back side off each chicken breast. Cut the breasts and the filets into 1-inch chunks. (For skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) Place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
• Preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
• Lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. Broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
• Scoop out a chunk of mango chutney and place it on top of each chicken chunk. Pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
• If seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
• For skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.

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.

TANDOORI ROAST CHICKEN

Steps:

• Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.