Friday, February 11, 2011

Tandoori Chicken



Tandoori Chicken is India's best known delicacy and barbecue chicken. This is made in a clay oven- the tandoor- and hence the name. Tandoor food is very popular and typically served at roadside cafes called dhabas. The chicken is usually eaten with naan or tandoori roti - kind of bread, a daal-lentil curry and a simple salad of onions with tomatoes.


I used a cornish hen for this recipe and splatched it. Basically, one cuts the backbone of the bird and with the heel of your hand, press down on the breast bone  to flatten it out. I would highly recommend using the cornish hens to regular chicken.


INGREDIENTS:                                 Serves 4; Prep time 30mins+ 12hrs marination; cook time 15 mins

  1. Cornish hens or chicken, whole or cut into pieces - 1.2kg/ 3lbs
  2. Salt
  3. Cayenne powder - 1 tsp
  4. Lemon juice - 4 tbsp
  5. Butter/ ghee for basting
The Marinade

  1. Thick yoghurt- 100g/ 4 oz
  2. Cream or thick yoghurt - 100gms/4oz
  3. Ginger paste- 15gms/2.5 tsp
  4. Garlic paste - 15 gms/ 2.5 tsp
  5. Cumin powder - 1tsp
  6. Garam Masala - 3gms/ 1/2 tsp - available in Indian stores
  7. Saffron- 1 tsp
  8. Orange colour  - 1 drop (optional)
  9. Raja Tandoori Masala - 2 tsp - SECRET INGREDIENT (optional)- available in Indian stores
  10. Chaat masala - 1 tsp for garnish- available in Indian stores
  11. Cilantro leaves - a few for garnish
NOTE: If you are using Raja Tandoori Masala, there is no need to add the food colouring. Tandoori chicken normally is coloured orange/red. It is not necessary to do so. Most times, I do not add the colouring.

METHOD:
  1. After splatching the cornish hens(CH) or chicken, make incisions on the thighs and breast - 3 on each breast , 3 on each thigh and 2 on the drumstick.
  2. Mix together the salt, about 1 tsp, cayenne powder and lemon juice. Rub this evenly on the CH or chicken. Keep aside for 15 - 20 minutes.
  3. Meanwhile, in a large bowl, mix the marinade ingredients. Add salt about 2 tsps. Taste the marinade. It is should be just a little salty and ginger-garlicky. Remember, we still have to add the CH/ chicken.
  4. Add in the chicken and massage the chicken with the marinade.
  5. The marinated chicken should be kept in the fridge for 12 hours or a minimum of 4hrs before grilling.(I normally marinate the chicken/CH for 24 hrs. It keeps well in the freezer too for a few days. If it is in the freezer - thaw it out in the fridge - not on the counter!)
  6. Grilling- you could grill directly on your grill. The chicken's internal temperature should reach 180 deg F. Baste the chicken with butter or ghee.
  7. If you are using the oven. Set the oven setting to ' broiler' - we want the top filament to get hot.
  8. Place the chicken on a wire rack which is over a baking sheet. Place in the middle rack in the oven.
  9. Check after about 7 to 8 minutes. Baste the chicken with ghee or butter. Turn over and broil for another 7 to 8 minutes. Check the internal temperature of the chicken/ CH. It should read 180 deg F.
  10. Once done, get it out of the oven. Squeeze a few drops of lemon/lime juice. Sprinkle with the chaat masala and cilantro leaves. Serve with onion rings dressed with lime juice, salt and cayenne pepper.