Tandoori Chicken

INGREDIENTS & DIRECTIONS:

This East Indian dish requires little attention, yet always a hit with dinner guests. Marinate the chicken overnight to prepare the next day.

Preparation: 10 minutes, plus 4 hours marination. Cooking: 26 minutes. 1 med. yellow onion, chopped 1 tbsp. minced fresh ginger or 1/4 tsp. ground ginger 2 cloves garlic, minced 1 tbsp. lime juice 1 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. turmeric 1/8 tsp. cayenne pepper 1 (2 1/2 to 3 lb.) chicken, quarter and skin Lime juice (optional)

In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds. Place the chicken in a 9×13x2 inch baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.

Heat the broiler and lightly grease the rack. Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.

Reduce the heat to 325 degrees. Transfer the chicken to a greased 9×13x2 inch baking pan. Cover with foil and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.

Transfer to a warm platter and garnish, if desired, with lime slices. Serve with rice. Serves 4.

Tandoori Chicken

INGREDIENTS:

MARINADE:

1 pt. yogurt
1/2 c. white vinegar
1 1/2 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. garam masala
1 tbsp. salt
2 tbsp. freshly ground black pepper
4 chickens, cut up and skinned
1/3 c. red color, optional
1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, mashed, 1 piece fresh ginger (size of walnut), minced
1/2 c. oil

DIRECTIONS:

Mix all ingredients well in a large pan, deep enough to hold 4 chickens. Make 3 deep gashes with sharp knife into each breast, 1 long gash down legs and 3 gashes on thighs.

Marinate the chicken halves for at least 6 hours and preferably overnight, turning the pieces occasionally to coat them well. When ready to cook the chickens, remove them from the marinade.

Preheat oven to 500 degrees for at least 1/2 hour. Put the chicken in a shallow pan, breast side up. Roast until crusty, about 20 minutes. Turn over and roast 10 minutes more. The chicken should be deeply crusted but never scorched. Serves 6-8.

COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

TO SERVE: Put the chicken on a large heated platter, on a bed of lettuce leaves. Decorate down the center of the platter with thin lemon wedges and thin slices of red onion.

Tandoori (Oven) Chicken

INGREDIENTS:

1 fryer or broiler chicken (1 inch) piece ginger
6 flakes garlic
1 lime
1 c. yogurt
1/4 tsp. red chili powder
1 tsp. salad oil
1/2 tsp. orange color
Salt to taste

DIRECTIONS:

Skin chicken. Wash well. Cut slits lengthwise over breast portion and breathwise over leg.

Apply salt all over. Sprinkle lime juice and set aside. Beat the yogurt, add spices and mix well. Add salad oil and color, then pass through a fine sieve.

Smear the batter all over the body of the chicken and well inside the slits. Soak in batter and leave in the refrigerator for 12 hours.

Remove the chicken from batter and drain. Pour melted fat or salad oil over and wrap in aluminum foil. Roast until nearly done. Then remove foil and brush over with oil and the batter and finish in the oven.

Serve hot with spring onion and pieces of lime.

Tandoori Style Chicken

INGREDIENTS:

1/2 c. chopped onion
1 clove garlic, crushed
1 tbsp. oil
2 tsp. each curry & chili powder
1 c. plain yogurt
1 (3 lb.) chicken (broiler fryer)
Cut up lime slices
Coriander leaves

DIRECTIONS:

In a medium skillet saute onion and garlic in oil until onion is tender, stir in curry and chili powders. Remove from heat. Blend in yogurt. Pour over chicken in shallow dish and cover. Chill several hours or overnight. Remove chicken, reserve remaining marinade. Place skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 minutes. Basting occasionally remaining marinade.

Grilled Chicken Thighs Tandoori

INGREDIENTS

* 2 (6 ounce) containers plain yogurt
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 1/2 teaspoon ground cloves
* 2 tablespoons freshly grated ginger
* 3 cloves garlic, minced
* 4 teaspoons paprika
* 2 teaspoons ground cumin
* 2 teaspoons ground cinnamon
* 2 teaspoons ground coriander
* 16 chicken thighs
* olive oil spray

DIRECTIONS

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Tandoori Chicken I

INGREDIENTS

* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar

DIRECTIONS

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

INGREDIENTS

* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed

DIRECTIONS

1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.

Tandoori Chicken Salad

INGREDIENTS

* 1 cup honey mustard dressing
* 1 1/2 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 (8 ounce) container mango yogurt
* 2 tablespoons garam masala
* 2 teaspoons lemon juice
* 4 (4 ounce) skinless, boneless chicken breast halves
* 1/2 red onion, thinly sliced
* 1/2 cup raisins
* 1/2 cup blanched slivered almonds
* 3/4 cup drained canned pineapple tidbits
* 8 cups mixed salad greens
* 4 sprigs fresh mint
* 4 wedges lime

DIRECTIONS

1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.

Tandoori Cornish Hens

INGREDIENTS

* 1 Cornish hen
* 1/2 teaspoon chili powder
* pinch of salt (optional)
* pinch of freshly ground black pepper (optional)
* 1 tablespoon fresh lime juice
* 1/3 cup fat-free plain yogurt
* 1 clove garlic, chopped
* 1/3 (1 inch) piece fresh ginger, coarsely chopped
* 1/3 small onion, coarsely chopped
* 1/3 teaspoon cumin seeds
* 1/8 teaspoon ground turmeric
* lime, cut into wedges (optional)
* fresh cilantro or parsley sprigs (optional)

DIRECTIONS

1. Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
2. In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
3. Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
4. Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.

Indian Tandoori Chicken

INGREDIENTS

* 2 pounds chicken, cut into pieces
* 1 teaspoon salt
* 1 lemon, juiced
* 1 1/4 cups plain yogurt
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon grated fresh ginger root
* 2 teaspoons garam masala
* 1 teaspoon cayenne pepper
* 1 teaspoon yellow food coloring
* 1 teaspoon red food coloring
* 2 teaspoons finely chopped cilantro
* 1 lemon, cut into wedges

DIRECTIONS

1. 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.
2. 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).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.