Sunday, February 24, 2013

Recipe for the Great Tandoori Chicken

The famous Indian mostly from Punjab Classic tandoori chicken is prepared by marinating chicken in yogurt, lemon juice, and plenty of spices(masale), then broiled or grilled. The chicken needs to be kept marinated state for at least 8 hours or overnight.

Ingredients for making Tandoori Chicken:

  • 1 and a 1/2 kg chicken that are cut into serving pieces cleaned, skinned and trimmed of all visible fat
  • 1/2 cup plain yogurt or curd
  • 2 Tablespoons fresh lemon juice or malt vinegar
  • 1 Tablespoon minced garlic
  • 1 Tablespoon peeled and grated or crushed ginger root
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoons salt, or to taste
  • Vegetable oil, for brushing
  • Fresh coriander leaves for garnish
  • Slices of cucumber, red onion, tomato and lemon, for garnish

  • Preparation:

    Start by pricking  the flesh of the chicken with a fork and then, using a sharp knife, cut slashes in the flesh. This will help the marinade to penetrate easily. Place the chicken in a large, shallow dish.

    Use a bowl to combine the curd or yogurt, lemon juice or vinegar garlic ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Too much marination is also not good.

    The chicken may be grilled or roasted but if you are preferring to go with the punjabi style cooking you need be the person who possesses a wood burning oven. The next option may be a charcoal grill. Prepare a fire for direct-heat cooking. Position the grill rack such that it allows the coals to burn until white ash covers them and the heat is moderate.

    Remove the chicken from the marinade and press lightly to extract excess marinade, then brush with oil. Put the chicken pieces one by one into a iron rod and then put the rod into the wood buring oven or place it over the rack of your grill. Keep turning the rod for say 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

    Those who have conventional oven at the their home fo them follow the following instructions. Preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

    Serve with leaves of coriander and slices of cucumber,red onion tomato, and lemon.