wittdog
Master Chef
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.â€
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.â€
