Wednesday, March 23, 2011

Indian Tandoori Chicken Recipe

My first try at Indian cooking. The original recipe calls for food colouring but it doesn't do anything for the flavour so it's really not necessary. I won't be using it in the future. I've used both the George Foreman Grill and the barbecue to cook this. This recipe can also be used to make Butter Chicken.

The chicken in the photo above was cooked on the George Foreman
and I did include the food colouring in the recipe.

The chicken in this photo was cooked on the barbecue
and I did not include the food colouring in the recipe.

4-6 servings

2 pounds chicken, cut into large chunks
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
cayenne pepper to taste
1 teaspoon yellow food colouring (optional)
1 teaspoon red food colouring (optional)

Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper in a bowl until smooth. Stir in food colourings (if using). Add chicken chunks, mix to coat chicken then cover and refrigerate for at least 6 hours or overnight.

Preheat the grill for about 10 minutes. When grill is hot, add chicken chunks and cook for about 6 minutes per side or until chicken is no longer pink inside.  Serve with basmati rice and yogurt.


Original recipe:

- Indian Tandoori Chicken -

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