Tandoori Chicken Ii Recipes

TANDOORI CHICKEN

Steps:

• Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
• Place spice mixture in a large mixing bowl.
• Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
• Remove all visible fat from chicken.
• Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
• Allow to sit at room temperature for ½ hour before baking.
• Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
• Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
• Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
• Grind while still warm and combine with all other spices.
• Spice mixture recipe can be doubled or tripled and stored for later use.

INDIAN TANDOORI CHICKEN

Steps:

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

TANDOORI CHICKEN THIGHS II

Steps:

• Mix all ingredients except for chicken till the mix is uniformly yellow.
• Add chicken and coat well.
• Cover and refrigerate between 4 hours to overnight.
• Heat oven to 425 F and place rack on top 1/3 of the oven.
• Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each piece.
• Bake for 35 min.
• Check for doneness.
• Enjoy.