Tandoori chicken must be the most well-known Indian dish on the planet. An unavoidable northern Indian dish, Tandoori chicken has travelled to all continents. Traditionally cooked in a clay oven called a tandour, Tandoori chicken is a dish that explodes with flavours and impresses by the simplicity of its preparation. Because of the special marinade and method of cooking, Tandoori chicken is irresistibly juicy and succulent. 

 

Traditionally, tandoori dishes are cooked in a tandour. But with this recipe and my Tandoori Masala, you can succeed with your conventional oven. You can use chicken drumsticks, thighs or breasts (all with bone). Or, if you prefer, use de-boned chicken breasts, either whole or cut into cubes for brochettes. You can also use firm white-fleshed fish to make brochettes.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS

 

* 16 chicken drumsticks or 12 thighs or 6 breasts (all with bone)

Or 8 de-boned chicken breasts, either whole or cut into 2.5cm (1″) cubes for brochettes

Or 900 g (2 lbs) of firm white-fleshed fish (swordfish is an excellent choice)

* 30 ml (2 tablespoons) of Tandoori Masala by ohmasala.com

* 120 ml (1/2 cup) of plain yogurt 2% m.f.

* 5 ml (1 teaspoon) of vegetable oil (canola)          

* 2.5 ml (1/2 teaspoon) of salt                            

* 5 ml (1 teaspoon) lime juice

* 1 lime cut into wedges

 

PROCEDURE (preparation) 

 

* Remove the skin from the pieces of chicken and make deep cuts into the meat (down to the bone).

* Or remove the skin from the fish and cut into 2.5cm (1″) cubes for brochettes

* In a large bowl, mix the yogurt, Tandoori Masala, oil, lime juice and salt.

* Add the pieces of meat and mix well to coat them with the marinade.

* Transfer to a large Ziploc bag and remove any excess air as you seal it.

* Let marinate and tenderize in the refrigerator. Turn the bag at least once during the time that the meat is marinating. A minimum of 8 hours is needed in order for the chicken to absorb the flavours and to be tender and succulent, but 24 hours is ideal. For fish, marinate for 2 to 8 hours.

 

PROCEDURE (cooking)

 

* Preheat the oven to 450* F.

*Place a grill, which has at least 1cm legs, on a cookie sheet or Pyrex dish. Add enough water to cover the bottom of the dish.

* Place the pieces of chicken on the grill, with the bone side down. Spread the excess marinade onto the pieces of meat.Place in the oven on the center rack.

* Cook until the juice that seeps out when the meat is poked with a fork is transparent.

(Approximate cooking times: drumsticks 30 minutes; thighs 45 minutes; breasts with bone 60 minutes; de-boned breasts 35 minutes)

* Brochettes: If you use bamboo skewers, soak them in water for 90 minutes before adding the meat, to avoid them from burning.

* Place the loaded brochettes on a Pyrex dish so that each end is suspended. The meat must not touch the dish.

(Approximate cooking times: chicken brochettes 25 to 35 minutes, fish brochettes 15 to 20 minutes)

* Serve with lime wedges. They will be used to press their juice onto the meat. Accompany with basmati rice and vegetables (subji).

 

 

Interested ? click on Tandoori Masala

 

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