Tandoori Chicken - Tilted Forum Project Discussion Community

soccerchamp76 · 01-14-2004, 01:11 PM

2/3 Cup Tandoori Paste (purchased in your local Global Foods Market, in the India section)
4 Tablespoons plain yogurt
4-6 Chicken Breasts

Place marinade and chicken in a plastic bag and marinate for 12-24 hours. Place netire contents of bag (including sauce) into a glass baking pan and bake for 45min-1 hour (first half covered with foil, 2nd half open).
Enjoy!

absorbentishe · 01-14-2004, 02:31 PM

That sounds damn good! I'll have to try this tomorrow.

micah67 · 01-14-2004, 03:12 PM

Very similar to how I've been cooking it for years. One slight modification I'd like to present: Use skinless chicken (thighs are my favorite). Then cook as above. When it's done, mix up some more tandori paste and plain yogurt and spread it on top of the cooked chicken. Then broil it until golden brown. Extremely flavorful and you won't notice the missing skin. (I imagine it would be even better with the skin though...!)

splck · 01-14-2004, 05:17 PM

Oh man, I love tandoori chicken.

yakimushi · 01-15-2004, 08:51 AM

I will definitely have to give this a try, I thought tandoori chicken was a lot harder to make. Thanks!

rockzilla · 01-15-2004, 08:32 PM

Tandoori is only hard to make if you roast and grind your own Tandoori spices. You can do this at home and get much better (but way more expensive and tedious) results.

1/4 oz cumin seeds
1/2 oz white peppercorns
4-6 long dried red chillies
2 x 2" pieces cassia bark or cinnamon seeds
8 black cardamom pods
8 cloves
1 tsp saffron strands
1/2 oz royal cumin
1/4 oz mace blades or 1 1/2 tsp ground mace
1 whole nutmeg, crushed
2 tsp tandoori colouring

all you do is roast the spices in a dry frying pan over medium-low heat for 2-3 minutes, or until they start to give off a little smoke, then grind the spices using a coffee grinder (but not the same one you use to grind coffee beans, or you'll have tandoori coffee) or a mortar and pestle. Seal the spices in an airtight container and let them sit for at least three weeks.

... Or just save yourself the hassle and buy it.

I've never made Tandoori Masala, but I've made curry powder the same way, and the difference is unbelievable.

01-14-2004, 01:11 PM	#1 (permalink)
soccerchamp76 Go Cardinals Location: St. Louis/Cincinnati	Tandoori Chicken 2/3 Cup Tandoori Paste (purchased in your local Global Foods Market, in the India section) 4 Tablespoons plain yogurt 4-6 Chicken Breasts Place marinade and chicken in a plastic bag and marinate for 12-24 hours. Place netire contents of bag (including sauce) into a glass baking pan and bake for 45min-1 hour (first half covered with foil, 2nd half open). Enjoy! __________________ Brian Griffin: Ah, if my memory serves me, this is the physics department. Chris Griffin: That would explain all the gravity.

01-14-2004, 03:12 PM	#3 (permalink)
micah67 Thor Location: 33:08:12N 117:10:23W	Very similar to how I've been cooking it for years. One slight modification I'd like to present: Use skinless chicken (thighs are my favorite). Then cook as above. When it's done, mix up some more tandori paste and plain yogurt and spread it on top of the cooked chicken. Then broil it until golden brown. Extremely flavorful and you won't notice the missing skin. (I imagine it would be even better with the skin though...!) __________________ ~micah

01-14-2004, 05:17 PM	#4 (permalink)
splck it's jam Location: Lowerainland BC	Oh man, I love tandoori chicken. __________________ nice line eh?

01-14-2004, 02:31 PM	#2 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	That sounds damn good! I'll have to try this tomorrow.

01-15-2004, 08:51 AM	#5 (permalink)
yakimushi Addict	I will definitely have to give this a try, I thought tandoori chicken was a lot harder to make. Thanks!

01-15-2004, 08:32 PM	#6 (permalink)
rockzilla Junkie Location: The Kitchen	Tandoori is only hard to make if you roast and grind your own Tandoori spices. You can do this at home and get much better (but way more expensive and tedious) results. 1/4 oz cumin seeds 1/2 oz white peppercorns 4-6 long dried red chillies 2 x 2" pieces cassia bark or cinnamon seeds 8 black cardamom pods 8 cloves 1 tsp saffron strands 1/2 oz royal cumin 1/4 oz mace blades or 1 1/2 tsp ground mace 1 whole nutmeg, crushed 2 tsp tandoori colouring all you do is roast the spices in a dry frying pan over medium-low heat for 2-3 minutes, or until they start to give off a little smoke, then grind the spices using a coffee grinder (but not the same one you use to grind coffee beans, or you'll have tandoori coffee) or a mortar and pestle. Seal the spices in an airtight container and let them sit for at least three weeks. ... Or just save yourself the hassle and buy it. I've never made Tandoori Masala, but I've made curry powder the same way, and the difference is unbelievable.