Tuesday, December 7, 2010

Tandoori Chicken

This Thanksgiving we had tandoori chicken with stuffing. I used 2 cornish chicken for making this dish. It’s really easy , if you can marinate it over night that would be great . The yogurt should be thick so that the marinade holds on to the chicken, for that what I do is put it on my tea stariner and let it sit for atleast an hr. That really does the trick, it comes out really thick. Hope you all will like it.


Chicken- 4 Lbs

Marinade 1:

Chilli powder- 1Tbs
Lime Juice- 1Tbs
Ginger-Garlic Paste- 2Tbs
Salt- as needed

Marinade 2:

Thick Yogurt- 10Tbs
Ginger Garlic Paste- 2Tbs
Lime juice- 2 Tbs
Pepper- ½ Tbs
Chilli powder- 1 Tbs (or as needed, mine is extra hot chilly powder)
Kasoori Methi- 1 Tbs
Garam masala powder- 1 Tbs
Cumin powder- ½ tsp
Turmeric Powder- ½ tsp
Coriander Powder- 1 Tbs
Salt – as needed
Red Food Color- a pinch
Stuffing – store bought (optional)


Wash and pat dry the chicken well. Slit the chiken on breast, thighs and also the joints. In a bowl mix all the ingredients under Marinade 1. Rub this mix into the slits ( just the slits). Let it sit for 30 mns.

In a big bowl mix all the ingredients that comes under marinade 2. Check for seasoning. Put the chicken in this marinade and rub the marinade all over the chicken, into the slits and cavities. Coat the chicken with little oil and let it sit for 2-3 hrs or atleast an hr . If you don’t have time an hr will do .

Pre-heat oven to 425 degrees.

On a baking tray place the chicken back side up and bake for 30 mns. Take the tray out and turn it. Since it was thanksgiving I stuffed the chicken at this point. Bake the chicken breast side up for another 30 mns. Take it out and dig in .


When the chicken cooks it leaves a little bit of sauce, I wanted my chicken tobe a little dry and not soggy . So I used a cookie cooling rack, I placed it on the baking tray and put the chicken on top of it. Or you can put a bed of cut vegetables on the tray and put the chicken on top of it.

All recipes are on Petitchef

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