Does anyone know a great tandoori chicken recipe? I need 1 that is authentic as possible please.?

I have the perfect recipe for you....hope I am not too late.


Here is a recipe and a video...so watch and learn....





http://www.showmethecurry.com/2007/07/23鈥?/a>





Now u can't beat that...


enjoy and g'luckDoes anyone know a great tandoori chicken recipe? I need 1 that is authentic as possible please.?
good pick and thank you... Report Abuse
Does anyone know a great tandoori chicken recipe? I need 1 that is authentic as possible please.?
TANDOORI CHICKEN:





3lb chicken pieces


1 small onion


1/2 cup tomato sauce


1/2 cup non-fat plain yogurt


1 tsp chopped ginger


2 garlic cloves


2 tsp coriander powder


1/2 tsp cayenne pepper (optional)


2 whole cloves


1 tsp cumin seeds


4 cardamom pods


1 tsp garam masala


1 tsp salt


1/4 tsp red food coloring





METHOD:





1. Remove fat and skin from the chicken pieces and cut into the chicken 2 or 3 1';long x 1/2'; deep slits. Place in a dish and set aside.





2. In a blender, put the chopped onion, tomato sauce, yogurt, ginger, cayenne pepper, garlic cloves, coriander powder, cloves, cardamom pods, cumin seeds, salt, garam masala and red food coloring. Blend until they make a smooth paste.





3. Pour onto the prepared chicken, cover and leave to marinate in refridgerator for a minimum of 4 hours or overnight. Make sure the chicken is coated in the paste.





4. If cooking in an oven, preheat to 220oC/400oF/Gas Mark 6, or get the coals burning on the BBQ.





5. Turn the chicken in the marinade to ensure full coverage of the spices, then arrange the pieces in a pan for the oven or on the BBQ grill. With the remainder of the marinade, brush over the chicken. For a fuller flavour, brush with marinade each time you turn the chicken.





6. Bake for 30 mins, turn chicken again, then bake for a further 10-15 mins or until chicken is tender.





These are delicious hot or cold and are great served with a fresh salad and yogurt dressing.
Tandoori Chicken





Ingredients:





1.5kg / 3lb Chicken


2tsp. salt


2tbsp. lemon juice


4tbsp. ghee


1/2tsp. saffron strands





Paste


4 red chilies


11/2tsp. turmeric powder


2tbsp. coriander seeds


2tsp. garam masala powder


6 flakes of garlic (crushed)


1 medium onion (chopped)


1tbsp. grated ginger





Garnish


4 lemons, sliced into rounds


1 medium onion, sliced in the rings


Preparation:





First make a smooth mixture by grinding all the paste ingredients together.


Remove the skin from the chicken and steam cook it over water for about 10 minutes. Drain off the water, place the chicken on the platter, then prick it all over the with a fork .


Mix the salt and lemon juice into the paste and rub it all over the chicken and also inside it.


Leave it to permeate the flesh for about 10 minutes.


Warm the ghee in a large saucepan over a low heat. Sprinkle the saffron over it and then carefully lower the chicken into the pan.


Cook turning it over occasionally for about 10 minutes.


Then transfer it a nonflammable casserole with a lid and leave in a moderately hot oven (200degree C, 400 degree F, gas mark 6) for 30 minutes, or until the chicken is tender.


Serve hot with lemon slices and onion rings.
you will need a tandoori oven
1 750 gms - 950 gms whole skin less chicken (Not bigger than this) Give deep cuts on all sides of chicken reaching till bone.





11/2 tsp salt


juice of one lime. Rub this on chicken and keep.





1 tsp ginger paste


1 tsp garlic paste


2 tsp chili powder


2 tsp coriander seed powder


1 tsp pepper powder


11/2 tsp garam masala powder


1 tsp mango powder


1 tsp pomagranade seed powder (optional)


1 tbs mustard oil


1 tsp salt


1 cup hung curd


2 tsp plain flour


few drops red food coloring


Mix everything well and apply all over the chicken. Let the chicken marinate for 6-8 hours in cool dry place.





1 100gm butter stick


Melt the butter and brush on all sides of chicken before you put chicken in hot oven or tandoor or hot Barbecue. Cook for 20 - 25 minutes basting in between with melted butter (very important to keep chicken moist)





1 tsp chat masala + half lime


Sprinkle chat masala over the chicken before serving and squeeze lime juice all over.


Serve hot with onion rings and green mint/chili chutney
don't be scared off by people insisting you have this and that, try Bellaonline, this site has lots of recipies, and you can enter the question and answer to get your local ingredients and applications





good luck it is worth a look
http://allrecipes.com/Recipe/Indian-Tand鈥?/a>