Tuesday, August 01, 2006

Tandoori Chicken

Tandoori chicken, another favourite roast where the oven does all the cooking. I have tried it with chicken pieces and whole chicken and they are both turned out to equally good.

tandoori chicken
1½ kg chicken

175 gm yoghurt
1 tsp garam masala
½ tsp ginger powder or 1 tsp fresh ginger
1 tsp garlic mashed
1 tsp chilli powder
¼ tsp tumeric
1 tsp ground coriander
1 tbsp lemon juice
1 tsp salt

1. Clean the chicken and pat dry.
2. Mix together marinating ingredients.
3. Marinate chicken with yoghurt-spice mixture overnight or for at least 6 hours.

4. Preheat oven to 180C. Roast chicken on a rotisserie or on a roasting rack. Bake for 1 hour or till chicken is cooked through and browned on top.

5. Remove from oven and cut to bite size.

tandoori chicken

Tip: If you prefer the chicken to have a reddish tone, add a few drops of red colouring to the marinade.

Note : Drumsticks or chicken pieces can be used instead of whole chicken. If chicken skin is removed, add 2 Tbsp oil to the marinade.
tandoori chicken
Recipe : marmalade @ kitchencaper (adapted)


bawa said...

It looks like a tasty dish (anything marinaded in yoghurt is!) but it is missing a lot of the spices that go into a tandoori chicken
(ground seeds from green cardomon, ground cinnamon, mace, cloves, black pepper, cumin, coriander seeds and red chillies). Also ginger powder is no substitute for fresh ginger- Indian cooking treats them as totally different spices!
Try putting in these spices freshly ground instead of the garam masala and hope you will see the difference.

Sinner said...

Back in 2006, I would be very lucky if I could buy fresh garam masala or even fresh ginger let alone whole spices.

And of course it goes without saying one should cook the tandoori chicken in a proper tandoori oven !

bawa said...

I live a part of the world where there is still no garam masala even, although fresh ginger has slowly come in now. For many years I used to hoard ginger like gold coins! In fact still have to do that with so many things.
But if you come across green cardamon, do get it: it gives a very nice taste.

As for tandoori ovens, you can get these Indian inventions called "domestic gas tandoors" that sit on your normal kitchen gas burner.
But in real life a tandoor can be built by starting out with a large metal cylindrical container and building it up steadily with layers of clay: kids mud pies?? It was a simple device

People seem to have built them from flower pots
The Tandoor site tells you how to make your own, and someone else used an oil drum.

I have discovered a quicker alternative, at least for the naans: a pizza stone or even a clay tile stuck in the oven at max temperature seems to do the trick.

Am off to make your Siew Yoke; as people don't do pork roast much here, have got the butcher to debone half a pork shoulder for me, still got about 3 kgs of meat! He usually buys it t make to make fresh chorizo sausages.

Sinner said...

Fast forward to 2010 and I now have an Indian shop nearby which sells whole spices at a very reasonable price. Fresh ginger is no longer a rarity. :)

Nowadays I don't buy garam masala. I make my own. I have the recipe in the blog. In fact I don't buy premixed stuff or powdered spices. I grind my own - so much fresher. A bit more work but so worth the effort.

So how was your Siew Yoke ? If you like roast pork you would most probably like char siu as well.

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