You are here: Recipes It > Recipes > Indian

Tandoori Chicken My Version


1 medium onion, corsely chopped
6 cloves garlic, chopped
1 slice ginger root,1x2,peel&chopd
3 tbsp lemon juice
8 oz plain yogurt
1 tbsp ground coriander
1 tbsp ground turmeric
1 tsp garam marsala
1/4 tsp ground mace
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon
4 tbsp olive oil
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp cayenne pepper (optional)
6 chicken legs
3 chicken breasts, halved


1 medium sliced onion
2 lemons

Make the marinade first. Put the chopped onions, garlic, ginger,
and lemon juice in an electric blender and blend to a smooth paste.
Place this in a bowl large enough to accommodate the chicken. Add the
yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg,
cloves, cinnamon, olive oil, salt, black pepper, and cayenn. Mix
Skin chicken legs and breasts. With a sharp knife make 3 diagonal
slashes on each breast section, going halfway down to the bone. Make 2
diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs
on each drumstick.
Put the chicken in the marinade and rub the marinade into the
slashes with your finger. Cover and refrigerate for 24 hours,
turning 4 or 5 times.
About 1 1/2 hours before serving, light charcoal.
Peel onion for garnishing and slice paper-thin. Separate rings
into ice water and chill.
Grill chicken 7 or 8 minutes on each side, then raise the grill
and cook another 15 to 20 minutes on each side. Baste with marinade
as you cook.
Warm a large platter. Place chicken pieces on platter - drain
onion rings and lay on top. Quarter lemons lengthwise and place them
around chicken - the chicken is good with extra lemon juice squeezed

Source: Madhur Jaffery, "An Invitation to Indian Cooking."


Servings: 8



Also see ...

Tandoori Chicken Tandoori Murgh
Preparation and cooking time: 2 hours for overnight marinating, plus about 1 hour Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt. Put the chicken pieces in a foil lined baking pan, pour over the yogurt mixture, and use your hands to (Upload by user)

Sri Lanka Thakkali Isso Prawn Tomato Curry
===========================> Directions <======================== Wash, shell and de vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush the cloves and cardamoms. Heat the (Upload by user)

Sri Lankan Chicken Curry
Heat butter in a casserole, add onions, and cook over medium low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring br (Upload by user)

Sri Lankan Curry Powder
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequwntly to prevent burning. Cool, then combine with curry leaves and cayenne and grind to a powder. Stored in an airtight container, it will keep 3 4 months.   (Upload by user)

Steamed American Indian Pudding
Chop suet very fine and mix with Indian meal. Put cinnamon in the milk; scald in a farina boiler. Strain while mixture is hot and gradually stir in Indian meal and suet. Add molasses, cover mixture, and let stand overnight. In the morning, beat the eggs until light; stir th (Upload by user)

Steamed Fresh Crab In Curry Sauce
Make Sauce: Heat oil in medium hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely d (Upload by user)

Steamed Shrimp Curry
Combine the shallot, chili, salt, sugar, curry, and turmeric in a mortar or food processor and make a paste. In a large, shallow bowl, mix paste with coconut milk. Add shrimp, coat well. Marinate 20 minutes at room temperature. Heat water in saucepan, wok, or steamer. Place (Upload by user)

Stir Fried Crab Curry Poo Pad Pong Garee
Cooking fresh crab in its shell retains the sweetness of the meat. Eating crab cooked in this manner is an informal affair, allowing enjoyment of the company and much conversation between friends.     strongServings: 4/strong   (Upload by user)

Stir Fried Mushrooms
Heat oil in a deep frying pan & saute the onions & fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chili powder & salt. Stir fry for 3 minutes over a medium heat. Add cilantro & mushrooms & saute for a further 5 minutes, stirring gent (Upload by user)

Stock Based Curry Sauce
Use this pungent sauce for chicken and lamb. The stronger the curry powder used, the more bite the final dish will have. Add a dried red pepper or two, if you like fiery hot flavors. for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To Taste Mel (Upload by user)
TAG: sauce, minutes, curry, simmer, pepper, stock, ,

String Beans Coconut Koora
Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside. Heat oil in a small saucepan or skillet. When oil is hot, lower heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if usi (Upload by user)
TAG: beans, coconut, ,

Nacho Potato Soup
Nacho Potato Soup
Boiled eggs in lemon oil sauce
Boiled eggs in lemon oil sauce
Pineapple Cheese Ball
Pineapple Cheese Ball
Grilled Salmon and Pasta
Grilled Salmon and Pasta
String Beans Zucchini Curry
Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces. With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut and throw away both ends of each zucchini, and cut into small rounds. Peel and cut (Upload by user)
TAG: zucchini, beans, onion, string, ,

Stuffed Bass With Curry Sauce
Brown one chopped onion in 3 Tbsp butter or margarine; add chicken broth, curry powder, ginger, turmeric, flour, salt, pepper. Cover and simmer for 15 minutes. Stir in yoghurt, cream, cayenne and paprika. Now make a stuffing of 3 Tbsp melted butter, bread crumbs, 2 Tbsp each (Upload by user)
TAG: curry, sauce, ,

Stuffed Cucumbers Constance
Serve this pleasant and unusual entree with sprigs of watercress dipped in a well flavoured vinaigrette. Cut three green cucumbers in half lengthwise. Scoop out and discard the seeds, then hollow much of the cucumber flesh out to leave green shells. Chop the flesh and p (Upload by user)
TAG: shells, chopped, flesh, cucumber, constance, cucumbers, ,

Stuffed Okra
Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4 inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masa (Upload by user)
TAG: stuffed, ,

Sub Jee
Okey dokey. I ll make amends with this Indian "peasant" dish... Be warned, though. This is from an article about "ugly" food stuff that looks wretched but tastes great. Don t take the list of ingredients and amounts too seriously, although the potat (Upload by user)
TAG: tortilla, ,

TAG: chicken, marinade, slashes, place, ,
Permalink--> In : Recipes  -  Indian