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Tandoori Chicken— My Version

Madhuri.Dixit's picture
Ingredients
  Onion 1 Medium, peeled and coarsely chopped
  Whole garlic cloves 6 , peeled and coarsely chopped
  Fresh ginger piece 1 , peeled and coarsely chopped (About 2 Inches Long And 1 Inch Wide)
  Lemon juice 3 Tablespoon
  Plain yogurt 8 Ounce (1 Container)
  Ground coriander 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Garam masala 1 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Olive oil/Vegetable oil 4 Tablespoon
  Salt 2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Orange food coloring 1 Teaspoon (Use The Spanish Bijol, / Indian Powdered Food Coloring / American Liquid Kind)
  Chicken 1 Kilogram
  Onion 1 Medium
  Lemons 2
Directions

Make the marinade first.
Put the chopped onions, garlic, ginger, and lemon juice in an electric blender, and blend to a smooth paste, about 1 minute at high speed.
Place this in a bowl large enough to accommodate the chicken.
Add the yogurt, coriander, cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, cayenne, and food coloring.
Mix thoroughly.
Put the chicken in the marinade and rub the marinade into the slashes with your finger.
Cover and leave refrigerated for 24 hours.
Turn 4 or 5 times while the chicken is marinating.
About 1 1/2 hours before serving, light your charcoal.
It should take 20 to 30 minutes to get red hot.
Place the grill on its lowest notch.
Peel the onion for garnishing and slice it paper-thin.
Separate the rings and set in a small bowl of ice water, cover, and refrigerate.
When the fire is hot, lift out the chicken pieces and place on the grill.
Cook about 7 or 8 minutes on each side, then raise the grill a few notches to cook more slowly for another 15 to 20 minutes on each side.
Baste with marinade as you cook.
To serve: Warm a large platter.
Place the chicken pieces on it.
Drain the water from the onion' rings and lay them on top of the chicken.
Quarter the lemons lengthwise and place them around the chicken.
The chicken tastes very good with extra lemon juice squeezed on it.
This chicken is considered a delicacy and can be served at a banquet with Pullao, naans, a few vegetable dishes, and onions pickled in vinegar.
Try it also with Rice with Spinach and Yogurt with Potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Healthy

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