Amritsari Tandoori Chicken
Baked Tandoori Chicken
Chicken Tandoori
Chicken Tandoori
Quick Tandoori-style Chicken
Tandoori Chicken
Tandoori Murghi (Tandoori-Style Chicken)
Variation of Tandoori Chicken

Amritsari Tandoori Chicken

Serving Size: 8
Categories: Asian, Poultry

1 1/2 tablespoons Cumin seeds
1 1/2 tablespoons Black peppercorns
3 Black cardamom pods ; seeds from
1 tablespoon Green cardamom pods ; Seeds From
1 teaspoon Cloves
3 Fresh hot green chilies Seeded and coarsely chopped
2 Garlic cloves ; peeled and Coarsely chopped
1 1/2 Inch piece of fresh root Ginger ; peeled and coarsely Chopped
1 1/2 teaspoons Salt
1 tablespoon Mild chili powder or Paprika
2 tablespoons Double cream
4 tablespoons Sunflower oil
2 1/4 pounds Skinned chicken pieces
3 tablespoons Ghee or melted unsalted Butter
2 tablespoons Chaat masala

Chaat Masala
4 teaspoons Lightly roasted and ground Cumin seeds.
1 1/2 tablespoons Amchoor ; ground mango Powder)
2 teaspoons Cayenne pepper
1 teaspoon Finely ground black pepper
3/4 teaspoon Finely ground black salt
1 teaspoon Salt
4 Lime wedges

Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind
to a fine powder. In a food processor combine the chilies, garlic cloves,
root ginger, salt, chili powder or paprika, double cream and sunflower oil
then blend to a paste. Add the ground spices and mix thoroughly to form a
marinade. Cut deep diagonal slashes into the chicken pieces and then mix
with the marinade to achieve an even coating of marinade over the chicken
and worked deep into the slashes. Refrigerate overnight or up to 48 hours.
Remove the chicken from the marinade and shake off as much excess marinade
as possible. Lay the chicken on a baking tray and baste with the ghee or
melted butter. Place the chicken in the top third of an oven pre-heated to
its maximum temperature. Breast pieces will take 10-12 minutes to cook,
legs and thighs 15-20 minutes. Once cooked through, remove the chicken
from the oven; sprinkle with the chaat masala and limejuice and serve
immediately.

Chaat Masala Mix all the ingredients thoroughly together ensuring that any
lumps are broken up and store in a tightly lidded container.

Madhur Jaffrey 's Flavours Of India posted by steven grace
From: "Gladys Dinletir" >




Baked Tandoori Chicken

Serving Size: 2
Categories: Poultry


8 Chicken Drumsticks
1 large Oven Bag
1 Jar Knorr.s Chicken Tonight Tandoori Sauce
2 tablespoon Soy Sauce
1 teaspoon Garlic Paste
1 small Orange ; juice of
1 teaspoon Mixed Herbs
2 tablespoon To 3 Parsley ; chopped

Remove skin from drumsticks if desired and place in oven bag. Add the
contents of Chicken Tonight Tandoori Sauce, soy sauce (poured into empty
jar and shaken to get any residue sauce out), garlic paste, orange juice,
mixed herbs and parsley. Shake the bag to coat the chicken and bake at
200C (400F) for 40 minutes or until cooked. Serve with garlic chips. Turn
off oven and let chicken steam while cooking chips.

Note: Left over sauce is great as soup. Yummy!!! From: Liz Gunn

Per Serving (excluding unknown items): 554 Calories; 22g Fat (35.9%
calories from fat); 63g Protein; 25g Carbohydrate; 2g Dietary Fiber; 201mg
Cholesterol; 16668mg Sodium. Exchanges: 7 Lean Meat; 6 Vegetable; 0 Fat.




Chicken Tandoori

Serving Size: 4

Judi M. Phelps ; Bnvx05a
3 1/2 Pound Chicken ; cut in Serving
Pieces 1 cup Plain low-fat yogurt
1/3 cup Onions ; minced
4 Garlic cloves ; minced
2 teaspoons Fresh ginger ; finely minced
4 tablespoon Lime juice ; freshly Squeezed
1 teaspoon Ground coriander
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cardamom
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/8 teaspoon Cayenne pepper
2 teaspoons Bay leaf ; crumbled
1 tablespoon Ground almonds ; optional
1/2 teaspoon Salt ; optional
1/4 teaspoon Black pepper
1/2 tablespoon Melted margarine Optional

Wash chicken well and dry on paper toweling. Combine yogurt with all
other spices mixing well. Prick chicken with a fork. In a plastic food bag
or glass pan large enough to hold chicken cover chicken with yogurt
marinade making sure all surfaces of chicken are coated. Cover and
refrigerate minimum of 3 hours but overnight is best. Turn at least once
while marinating. Put chicken in a greased roasting pan or glass pan with
marinade and cook at 375 degrees for 45 minutes to 1 hour or until chicken
is tender and juices run clear. I usually cover this with foil and uncover
last 5 minutes of baking. Serve with white rice or brown rice and
condiments if desired.

CONDIMENTS: Sliced white radishes, green onions,
pickles, and fresh lime wedges.

NOTE: This can be cooked in the microwave for about 16 minutes and placed
on the charcoal or gas grill on medium heat for about 10 minutes or until
totally done. We love to do this in the summer, the chicken tastes great
this way.

SOURCE: This is a recipe that comes from about 6 or 7 different cookbooks.
I have stuck with this version for many years--it works so I don't tamper
with the ingredients anymore. Enjoy!

Per Serving (excluding unknown items): 926 Calories; 87g Fat (78.9%
calories from fat); 15g Protein; 37g Carbohydrate; 4g Dietary Fiber; 4mg
Cholesterol; 1121mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 1 1/2 Fruit; 1/2 Non-Fat Milk; 16 1/2 Fat.





Chicken Tandoori

Serving Size: 4

8 pieces of chicken
1 tablespoon curry powder
1 teaspoon salt
1 medium onion ; finely chopped
1 cup plain yogurt
1/2 teaspoon garlic
1 teaspoon paprika

Mix all ingredients and marinate in the refrigerator for 4 to 8 hours.
Bake for 30 minutes, covered at 350 degrees. Uncover and bake for another
15 minutes.
Randy Rigg

Per Serving (excluding unknown items): 48 Calories; 2g Fat (42.4% calories
from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
563mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Quick Tandoori-style Chicken

Serving Size: 4

8 thighs ; chicken broiler/ fryer ; boned skinned
2 tablespoon butter
1 tablespoon oil ; cooking
1/4 cup onion ; minced
5 garlic ; cloves minced
1/2-inch piece ginger ; grated
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup wine ; white
1 cup yogurt ; low-fat plain
1 tablespoon flour
1/4 cup lime juice
3 tablespoon cilantro ; chopped

In a small dish, mix together onion, garlic, ginger, coriander, cumin,
curry powder, salt, cayenne pepper and black pepper; set aside. Place the
butter and oil in a saute pan, and heat over medium heat until butter
melts. Add chicken and cook for about 5 minutes. Turn the chicken; add
spice mixture and cook for about 5 minutes more or until the onion is
slightly brown. Add wine; cover and cook for about 10 minutes or until
the chicken is fork tender. Meanwhile, in a small bowl, mix together the
yogurt and the flour; blend in the lime juice; set aside. Remove the
chicken to a warm serving dish. To pan drippings, add yogurt mixture;
cook, stirring, until mixture is warm, but do not boil. Pour sauce over
chicken. Garnish with cilantro. Serve with rice or barley pilaf.

Cook: Ellen B. Andrews, Arlington, Virginia Source: "Chicken Cookery"
Delmarva Chicken Cooking Contest

Per Serving (excluding unknown items): 551 Calories; 47g Fat (77.9%
calories
from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 124mg
Cholesterol; 740mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 9 1/2 Fat.





Tandoori Chicken

Serving Size: 4

2 1/2 pound chicken ; meaty pieces
16 ounces plain yogurt
3 tablespoon lemon juice
1 tablespoon gingerroot ; grated
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon ground red pepper
2 cloves garlic ; minced

Remove skin from chicken, if desired. Rinse chicken; pat dry. Place
chicken in plastic bag set in deep bowl. For marinade, combine remaining
ingredients; pour over chicken. Close bag. Marinade in fridge for 6 to 24
hours, turning occasionally. Drain chicken, reserving marinade. Chill
reserved marinade while grilling chicken. Preheat gas grill. Adjust heat
for indirect cooking. Place chicken, bone side down, on gas grill over
medium heat. Cover and grill for 50 to 60 minutes, turning once halfway
through and brushing with marinade the last half of grilling. 292 calories
and 13 grams fat.
Source: BH & G Gas Grill Cookbook





Tandoori Murghi (Tandoori-Style Chicken)

Serving Size: 4

2 1/2 pound chicken pieces skinned
1 teaspoon salt
1 lemon
15 fluid ozs plain yogurt
1/2 medium onions ; peeled and quartered
1 garlic cloves ; peeled
3/4 inch ginger ; peeled
1/2 hot green chili ; sliced
2 teaspoons garam masala
3 tablespoon yellow food coloring
1 tablespoon red food coloring
wedges of lime; optional

Cut each leg into two pieces and each breast into four pieces. Cut two
long slits on each side of each part of the legs. The slits should never
start at the edge and never reach the bone. Cut similar slits on the meaty
side of each breast piece. Spread the chicken out on a large platter.
Sprinkle half the salt and squeeze the juice from three-quarters of a
lemon over them. Lightly rub the salt and lemon juice into the slits.
Turn the chicken pieces over and do the same on the other side with
remaining salt and lemon juice. Set aside for 20 minutes. Combine the
yogurt, onion, garlic, ginger, green chili and garam masala in the
container of an electric food processor. Blend until you have a smooth
paste. Empty the paste into a strainer set over a large ceramic or
stainless steel bowl. Push the paste through. Brush the chicken pieces on
both sides with the food coloring, then put them with any accumulated
juices and any remaining food coloring into the bowl with the marinade.
Mix well, making sure that the marinade goes into the slits in the
chicken. Cover and refrigerate for 6-24 hours (the longer the better)
Preheat the oven to its maximum temperature. Take the chicken pieces out
of the bowl, shaking off as much marinade as possible. Arrange them in a
large shallow baking tray in a single layer. Bake for 20-25 minutes or
until just done. You might test the chicken with a fork just to be sure.
Serve hot, with lime wedges.

N.B. The left over marinade may be frozen, and re-used once
only.

by BOB WILSON on F-Cooking

Per Serving (excluding unknown items): 80 Calories; 4g Fat (40.2% calories
from fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 587mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat
Milk; 1/2 Fat; 1/2 Other Carbohydrates.






Variation of Tandoori Chicken

Serving Size: 1

1 medium white onion
6 cloves garlic
1 teaspoon ground cloves
1/2 teaspoon turmeric
1 teaspoon coriander
2 teaspoons garam masala
1 teaspoon salt
pinch of freshly ground pepper
1 teaspoon honey
1 pint non fat yogurt
1 teaspoon orange food coloring

Chop onion and garlic and blend in blender until smooth.
Add other dry ingredients and honey and
blend. Pour in large bowl and blend with yogurt and food coloring. Skin
a chicken. Divide into parts and cut the breast portions in half (this
means you have 4 breast parts). Score the larger pieces. Place chicken in
bowl and completely cover with sauce. Marinate for at 2 to 3 days in
refrigerator. Turn chicken often. Cook for a minimum of one hour in clay
pot. Chicken should be cooked dry. Can also be cooked in a Weber.

Recipe by: (Michelle Stone)

Per Serving (excluding unknown items): 1157 Calories; 2g Fat (1.4%
calories from fat); 5g Protein; 306g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 2173mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Vegetable;
1/2 Fat; 18 1/2 Other Carbohydrates.



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