Now that's Chicken Tandoori

fx

Mon, 14 Mar 2016 20:48:44 GMT

Good luck Mike!

Maite

Tue, 6 Oct 2015 16:32:40 GMT

Hay un restaurante en Madrid que lo hace en el momento y es su especialidad esta delicioso Mi sitio Fantastico en la calle Argumosa 22 un saludo

Mike

Tue, 20 Nov 2012 22:22:12 GMT

Amazing recipe, amazing pictures, and very clear instructions. I wish I had a proper tandoori oven but will need to resort to my old barbecue!

Nalini

Sat, 19 Nov 2011 04:55:57 GMT

Wow! What an amazing job you did. I finally found out that give the tandoori chicken that red/orange color. I had no idea it was food coloring. Thank you for breaking up all of the steps to make this superb dish. I will defiantly be following this recipes but cooking it in a western oven. Thank you so much!!

Marina

Mon, 31 Oct 2011 02:14:49 GMT

Great recipe, can"t wait to try. I have a wood fired Pizza Oven and plan to use it to cook this, so do you think the Beer can chicken holders will work well for this?

anupama pai

Wed, 24 Aug 2011 18:27:30 GMT

Today evening just went on the net and asked for Indian whole chicken marinate and got this recepie.My whole family loved it .thank you for the lovely recpie.

Sunita Maharaj-Vidal

Fri, 1 Jul 2011 17:58:58 GMT

Great recipe.... I am doing a bunch of chicken for the 4th of July celebrations. I don"t have a decent grill nor do I have a tandoor, however, I am going to bake it in a regular oven !!!
Can"t wait.

fx

Sun, 19 Dec 2010 19:45:47 GMT

Thanks I"ll look into it.

mark wilkinson

Sat, 18 Dec 2010 16:00:00 GMT

hi thank you for the recipe.but i cant believe no one has asked how much pepper corns or how much of any spice has to be used for the moetar and pestle,do i just put a handfull of everything and hope for the best.some spices are more overpowering than others.do i use 4 cardomoms and 8 pepper corns or 8 cardomoms and 4 pepper corns.please let everyone know....
thank you

Shane

Tue, 20 Apr 2010 16:25:45 GMT

Hi...recipe looks great and not too complicated...i love tandoori chicken but have never made it before but live off the restaurants for it. However i would like to give it a go but dont have a tandoor oven...whats the next best to get the authentic flavour and the heat required?

Jay

Mon, 19 Apr 2010 23:56:21 GMT

Hello!
(I"m your 100th commenter! YAY! and P.S. I"ve read all of your other comments and your recipe...it is wonderful!)
Your very knowledgeable in all the subjects you write about which is wonderful!
I have been reading through your recipe, and I have also been looking at two other recipes and I have a few questions. I hope they are not too much of a bother and that you do not feel that they challenge your expertise because that is not my aim. I simply want to create the best tandoori recipe possible for my in-laws who are coming to dinner and find it hilarious that I do not know how to make Indian food despite being Indian! (I know it"s a bit comical actually since i know to make their ethnic food very well but seem to fall short on mine!)
I was wondering about recipes that call for the addition of gharam masala or chart masala as well as adding curry powder, paprika, dry mango powder (I assume this may give it the tangy taste that some people have come to like about tandoori), or dry fenu greek leaves. Do you think any of these spices would further enhance or deduct from the authentic tandoori taste? Also I have a question regarding the quantity of the spices you included in your comment: does that apply to just one chicken? Or more?
Thank you for reading my comment. It means a lot!

fx

Tue, 23 Feb 2010 17:08:32 GMT

Si, tienes razon Antonio.

antonio

Sun, 21 Feb 2010 18:05:05 GMT

lo esplicas bien, pero el color rojo de la salsa se hace con chiles rojos en polvo, no con colorante... NO HAY QUE USAR COLORANTES!!!

Esme

Sun, 20 Dec 2009 07:02:56 GMT

As i have misplaced my old recipe, and my husband wants Tandoori chicken for xmas, i will be trying out your Tandoori recipe, it sounds perfect.
Thank you. Happy Xmas.
Esme.

fx

Thu, 15 Oct 2009 22:09:58 GMT

Luba

Thu, 15 Oct 2009 05:16:06 GMT

1 whole chicken - cut into small pieces with the bone left on and the skin removed
11/4 cups plain yogurt
2 tablespoon fresh lemon or lime juice
1 tablespoon vinegar
1 tablespoon vegetable or olive oil
1 tablespoon ginger, garlic, green chilly paste (approx 1 large clove garlic, 1 green chilly and 1/4 oz ginger ground together in a pestle and mortar, or chopped finely)
3/4 tablespoon garam masala (don"t add too much)
11/2 tablespoons Tandoori masala
1 teaspoon red chilly powder
1 teaspoon ground coriander seeds, ground in a pestle and mortar (optional)
salt to taste (1/5th tablespoon?)

Joan

Fri, 8 May 2009 04:51:27 GMT

I use annatto powder/seeds for natural colouring, but since this is tandoori, you can use turmeric powder or a piece of turmeric root. Just add either to the marinade. For a quick tandoori chicken: One chicken cut into pieces, 200 gms of thick (greek-style yoghurt) with equal amounts of ginger and garlic, a small red onion, salt and pepper to taste, and curry powder. Marinade for a few hours, grill on 180 C for about 30 minutes, then turn over. Serve over rice, scooping the sauce - yummy.
But, I love Francois" more authentic, and I am sure, yummier than my short-cut recipe. Can"t wait to try it.

fx

Sun, 26 Apr 2009 18:58:32 GMT

Thanks, this tambor sounds very intriguing, how is it built?

Tamil Tandoor Torres

Sun, 26 Apr 2009 05:14:37 GMT

I love this recipe. Except I rather do it without the red paint. I like the golden brown skin instead. I dont have a tandoor, but I did it in a Tambor, wich is common in latin america, and it turned out decent.

fx

Mon, 13 Apr 2009 19:17:26 GMT

Marinate only one hour for western-style chicken breast, or twice longer at least if freshly-killed like in India.

Tahmina

Mon, 13 Apr 2009 08:39:06 GMT

How should I tweak this recipe/marination time if I want to use it as a marinate for chicken breasts only?

fx

Wed, 18 Mar 2009 11:48:28 GMT

Aye Scott, but color is very much part of the taste as it is subjectively experienced by the human brain. Have you ever tried crystal pepsi, back in the days when they thought they could sell Pepsi that looked like mineral water? It "tasted" a whole lot different from the regular product, unless you would drink it with your eyes closed of course. An eye-opening experience!

Scott Lee

Mon, 26 Jan 2009 12:37:20 GMT

Can I just say that the colour of the meat is secondary to the taste and that we in the West only expect the meat to be red because that is how it has (for some time now) been served to us in restaurants.

If it didn"t have the colour but the same great taste i"m certain that very few westerners would mind it not being bright red.

I don"t know anybody that doesn"t eat Indian food for any other reason than the flavour, because after all, isn"t that what good food is all about? ;)

Great Recipe. Thank You :)

fx

Tue, 13 Jan 2009 03:13:28 GMT

Rohan thanks I"ll try this.

Rohan

Sat, 3 Jan 2009 12:32:27 GMT

The red color in chicken tandoori traditionally comes from using degi mirch. Its a kind of chilli that adds lovely deep red color to dishes without being too hot. Even the mild chilli may prove too hot for someone uninitiated to indian cooking but for others I would suggest substituting the food coloring with degi mirch.

fx

Sun, 23 Nov 2008 09:37:50 GMT

John, you can get this book on Amazon.com I believe.

John

Sun, 23 Nov 2008 08:46:21 GMT

Great recipe and pictures. I am cooking the tandoori chicken tonight as a result. I have been trying to get the book Tandoor - The Great Indian Barbeque for a while now but it is out of print and the only books available are used and at a very high premium. How do I get this wonderful book?

fx

Sat, 1 Nov 2008 02:46:16 GMT

Guruvar thanks for your tips!

Guruvar

Fri, 31 Oct 2008 14:43:57 GMT

AFAIK - for people who dont want to use artificial food colour, I have seen recipes calling for Annato seed powder and beetroot powder instead. Hope that helps.

fx

Fri, 19 Sep 2008 08:02:57 GMT

Iman, thanks for visiting my site. Of course you can use turmeric to color your tandoori chicken, some people in India even think that"s the only proper way to do it! I would not use saffron though, it is too expensive and delicate, better use it in some of your delicious Persian rices!

IMAN

Fri, 19 Sep 2008 04:46:27 GMT

Can I use safran and turmeric except food color
thanks for this recipe? Best wishes from Tehran

S Singh

Wed, 6 Aug 2008 06:20:04 GMT

Thankyou so much for this lovely demonstration of tandoori chicken. Great pics all the way.

litz

Sun, 3 Aug 2008 23:31:36 GMT

I totally disagree with the recipe of tandoori chicken!

fx

Fri, 25 Jul 2008 05:04:59 GMT

Nancy, FXcuisine.com caught the Chinese flu yesterday but now all articles are back online!

nancy

Thu, 24 Jul 2008 13:00:50 GMT

What happened to the rest of the recipe? the marinade part is missing

fx

Sun, 6 Jul 2008 14:36:25 GMT

Tanashah, thanks for the tip about the hung curd and concentrated beetroot, definitely sounds healthier than food coloring.

fx

Sun, 6 Jul 2008 14:31:38 GMT

Saurabh, thanks for your visit and glad my recipe worked for your wife!

Tanashah

Thu, 3 Jul 2008 23:52:02 GMT

This is one of the best tandoori chicken recipes online. I usually marinate chicken similarly with two differences -
Use thickened plain yoghurt : Tie up the yoghurt in a muslin or a thin cotton cloth and hang up to drip for at least 3 hours. Use the thickened yoghurt.

I like it red, but since my kids eat it too, I don"t put the red food colour ( it is a synthetic chemical after all with suspect health effects). Instead, I get concentrated red beet root juice and add that as coloring. You can get it from organic food stores, whole foods in the US.

tastes great even on aregular coal grill!
Add mustard oil to the marinade for more authentic flavor.

Saurabh

Thu, 3 Jul 2008 09:13:34 GMT

My wife made this chicken tandoor some time back and it turned out excellent. Earlier she had issues with the "pre-tenderized" meat but your tips were great. I love the collection of recepies and hope to make some thing interesting for my wife soon.

tasleem ahmed

Tue, 24 Jun 2008 09:35:29 GMT

your reciIn just one word EXCELLENT!

fx

Thu, 12 Jun 2008 16:35:11 GMT

Kishor good luck with your future tandoor!

Kishor Buch

Thu, 12 Jun 2008 09:26:18 GMT

In just one word EXCELLENT!!! You have explained so well that I have decided to buy a domestic clay tandoor instead of BBQ and try master"s knowledge.

K Buch

Raj

Wed, 28 May 2008 00:38:03 GMT

A very detailed and good one.. :)

fx

Sun, 11 May 2008 15:45:28 GMT

Lawrence, thanks for visiting! The oven is called a "tandoor", the word tandoori being the adjective. Well, if your oven can become really seriously hot, you might want to use some clay dish and rest the chicken on a skewer on the preheated clay dish so that it can give the chicken some of its stored heat. But you really need an enormous amount of heat to get the chicken slightly blackened on the edges without burning the meat!

Lawrence Spencer

Fri, 9 May 2008 08:59:26 GMT

Can I use a regular oven instead of a tandoori? I may have missed some of your instructions due to the fact I have just been called in to work...((shucks))). Hopefully I will review and find the listing of ingredients for the tandoori rcipe. It looks absolutely scrumtious.

Lawrence

fx

Fri, 11 Apr 2008 12:06:18 GMT

Dueep, the marination time you give is for Western "pre-tenderized" meat, or for Indian meat? You indicate cooking times for a grill, is that the same if using a tandoor? I"m considering trying this on Sunday.
Thanks!

fx

Fri, 11 Apr 2008 11:57:20 GMT

Dueep, thanks for sharing this information! Do you know how the ratanjot is made? Is this a natural product, maybe a cousin of the Kashmiri chili?

Dueep J.Singh

Fri, 11 Apr 2008 05:53:26 GMT

SO, all right this recipe is yum. Let me be altruistic and give you a traditional tandoori recipe called Boti kabab. Boti is the original persian word for piece. Bota. My ancestors fronm the Northwest used the word Chukh and this was broiled on hot coals in the winter.

Boti Kabab Servings 4-5

Ingredients

Amount Ingredients
1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds

Preparation

    * Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
    * Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 � inch cubes.
    * Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
    * Put the meat into a bowl and add the liquidised ingredients.
    * Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
    * Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
    * Thread meat onto skewers leaving about �-inch gap between each piece.
    * Mix any remaining marinade with the oil and keep aside.
    * Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
    * Turn the skewers over and grill for a further 2-3 minutes.
    * Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
    * Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
    * Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
We kids asked our father to fry the rest of the unbarbecued meat in the leftover sauce for dinner. This boti kababs were just hors d"oeuvres!

Dueep J. Singh

Fri, 11 Apr 2008 05:33:52 GMT

To all those who have the patience to stroll, I mean scroll down to the very end. This essential food coloring is a natural product called Ratanjot. All ye expatriates out there, do remember to ask your friend neighborhood barbeque man to give you some. A touch of ratanjot give it the deep red colour. As for the red chillies, they are called Kashmiri chillies and boy are they yummy, dark red and HOT. So one handles them with care, even though the ultimate presentation of an original Kashmiri dish is something to laud.

fx

Sun, 16 Mar 2008 04:30:38 GMT

Jim, there is no reason why it shouldn"t work with annatto seeds but I"ve never seen them here in Europe and haven"t tried. Let me know how it works if you do!