Tandoori Chicken - BBQ Central

Go Back   BBQ Central > Recipes > Poultry Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-27-2007, 11:29 AM   #1
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Tandoori Chicken

Tandoori Chicken
For the Yogurt Marinade
1 ½ Cups Plain Whole Milk Yogurt
¼ tea Saffron Threads
3-4 Tablespoons Warm Water
5 Cloves of Garlic Sliced
1 Piece of Fresh Ginger Sliced (About 2in long)
1 tea salt
½ tea black pepper
½ cup heavy cream or sour cream
1 tea Quick Garam Masala
1 to 2 drops orange food coloring (optinal0

For the Chicken
1 Chicken cut into 8 pieces or some Breasts
1 to3 tea cayenne pepper
1 ½ teaspoons salt
½ tea ground black pepper
½ Cup fresh lemon juice
3 TBLs unsalted melted butter
Quick Garam Masala
2 TBLS ground cumin
2 TBLS ground coriander
1 tea black pepper
1 tea ground ginger
1 tea ground cardamom
1/8 tea ground cinnamon
1/8 tea gound cloves
1/8 tea ground nutmeg


1.Set a yogurt or regular strainer lined with a double layer of dampened cheese cloth over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator for 4 hrs.
2.When ready to finish the marinade, place the saffron in a small bowl and crush to a powder. Stir in the 3 tablespoons warm water and let stand for 2 min, then combine with the garlic and ginger in a blender or spice mill and process to a smooth paste, adding more water if necessary.
3.Remove the drained yogurt for the fridge and discard the liquid. Transfer the yogurt to a large bowl and stir in the saffron mixture, salt pepper, cream and garam masala until blended and smooth. If desired stir the food coloring in to the desired tint. Set the marinade aside while you prepare the chicken.
4Risne and pat dry the chicken. Combine the cayenne, salt, and black pepper in a small bowl. Sprinkle on the chicken and add the lemon juice turn the pieces and coat. Let marinade at room temp for 15 min.
5. Drain the chicken and add to the yogurt marinade, coating the pieces completely. Cover and let marinade for 4 hours in the fridge. Turing occasionally.
6.
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 04-27-2007, 02:30 PM   #2
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
looks great Dave! Thanks for the post
__________________

SteerCrazy is offline   Reply With Quote
Old 04-30-2007, 07:42 PM   #3
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Sounds good Witt. Tried using some kind of tandoori kit deal from the grocery store on a set of comp splits once upon a time. Think you had to supply your own yogurt. Whew...them was the reddest chickens I ever seen. Somebody really went wild with Red #2 on them critters. Flavor was purty good but the judges wasnt overly impressed. Think they come in dead last or thereabouts. I been making some stuff called Kefir here lately. It sort of kisssing cousin to yogurt I think. Thinking it might make a good chicken marinade. Know it makes a great smoothie and supposed to be highly good for ya. Ever heard of it or used it?

bigwheel
bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.