Tandoori chicken

[lovelyleanne]

Skinless Chicken (Any chicken will do, i use skinless chicken thighs because i think it tastes the best and its not as dry breast).
1 pot natural yogurt,
1 lemon,
Garlic, as much as you like..
pinch of salt
Tandoori spice mix

1.Make a few slits in each piece of chicken place in a dish, squeeze the juice of half the lemon over the chicken and sprinkle over the salt, leave whilst making the mrinade.

2.In a bowl, crush the garlic, add the yogurt (as much as required as this is the base of the marinade,) and tandoori spice mix, then mix together, you shold have a orangey-reddy colour. If you think the marinade looks too much like a thick paste, then you can add 1-2 tbsp olive oil, and/or some lemon juice.

3. then with a pastry brush, brush the chicken with the marinade, making sure you get it right into the slits in the chicken, pour over any remaning marinade.

4.Leave for at least 30 mins, or in a fridge over night. Cook in the oven 200degress until chicken is cooked through.

this is also lovely cooked on a BBQ.

This is delicious cold too, as my boys take it to school in their lunch box.

If your brave enough you can add some hot chilli powder to the marinade for that extra kick!!!

[chrisg4]

Chicken tikka the same as tandoori chicken, Try it

Ingredients
1 (800 gms) of boneless chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
2 tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
2 tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.