Tandoori Chicken with Garliccurry powder: A recipe for Tandoori Chicken with Garliccurry powder.

Tandoori chicken is a boneless chicken dish from the Indian subcontinent, popular in India, Pakistan and other countries. The dish originates from India’s Punjab region and is popular in most parts of India and Pakistan. It is usually served with salad and lime wedge, along with mint and coriander chutney.

The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared. The chicken is marinated in yogurt and seasoned with the spice mixture called garam masala. Red food colouring is added to the marinade to give the dish its characteristic bright red hue. Tandoori chicken is generally served at room temperature, but leftovers may be refrigerated and eaten cold.

Tandoori Chicken with Garliccurry powder

Tandoori Chicken with Garliccurry powder: A recipe for Tandoori Chicken with Garliccurry powder.

4 chicken breasts

1 cup plain yogurt

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons curry powder

3 cloves garlic, minced

1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, mix together the yogurt, salt, pepper, curry powder, garlic and lemon juice. Place the chicken breasts in the baking dish. Spread half of the yogurt mixture over the chicken. Turn chicken over and spread remaining yogurt mixture on that side. Bake 45 minutes in the preheated oven, basting occasionally with pan juices until no longer pink in the center and juices run clear.

1. Ingredients:

1. 5 cloves garlic, minced

2. 2 tablespoons olive oil

3. 1 tablespoon curry powder

4. 1 teaspoon ground cumin

5. 1 teaspoon salt

6. 1/2 teaspoon ground cinnamon

7. 1/2 teaspoon ground ginger

8. 8 boneless skinless chicken thighs (about 1-1/4 pounds)curry powder: A recipe for Tandoori Chicken with Garliccurry powder.

Tandoori Chicken with Garlic

2 cups plain yogurt (not non-fat)

1 teaspoon grated garlic (about 6 medium cloves)

1 tablespoon lemon juice

1 pound boneless, skinless chicken breasts

3/4 teaspoon kosher salt (measure accurately)

2 teaspoons garam masala

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper or 2 teaspoons hot paprika

Yield: Serves 4 to 6. About 1/4 cup yogurt, 1 clove garlic, 1 tablespoon lemon juice, and 1 pound chicken per serving. Have ready: a baking sheet lined with foil or parchment paper; a pastry brush; a 9-by-13 inch pan or dish that can go under your broiler and also hold the cooked chicken; and metal skewers. Method: Preheat oven to 500F. In a medium bowl, mix together the yogurt, grated garlic, and lemon juice. Using a sharp knife, cut into the thicker portion of each chicken breast to make a pocket two or three inches deep. Holding the knife parallel to your cutting board, cut through just one side of the pocket so you end up with two long flaps attached at one end of each breast. Sprinkle the inside

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Tandoori Chicken with Garlic

This recipe is adapted from a recipe in Madhur Jaffrey’s excellent Indian Cookery.

INGREDIENTS

12 chicken thighs, skinned (about 2.5 -3 lbs)

FOR THE MARINADE:

1/4 cup plain yogurt (not lowfat)

2 tablespoons lemon juice

2 tablespoons minced garlic

2 tablespoons minced fresh ginger root, or 1 1/2 teaspoons powdered ginger

1 teaspoon salt, or to taste

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper, or to taste

1/4 teaspoon ground cinnamon

3 tablespoons olive oil or vegetable oil

PREPARATION: Mix together all the ingredients for the marinade. Using a fork, pierce each piece of chicken several times on both sides. Place chicken in a glass or nonreactive bowl, and coat with the marinade. Cover and refrigerate at least 4 hours (preferably overnight). Preheat oven to 375F. Line a baking sheet with aluminum foil and place an ovenproof rack on top of it (or use a broiler pan). Place chicken pieces on the

For the marinade:

1/3 cup plain yogurt

3 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 boneless, skinless chicken breasts, cut into bite-size pieces (about 2 pounds)1 tablespoon vegetable oilCurry Powder:1 tablespoon coriander seeds or 1 1/2 teaspoons ground coriander seeds2 teaspoons cumin seeds or 3/4 teaspoon ground cumin seeds2 teaspoons black peppercorns or 3/4 teaspoon freshly ground black pepper3 whole cloves or a pinch of ground cloves3 cardamom pods or 1/8 teaspoon ground cardamom seeds1 (3-inch) stick cinnamon, broken into pieces or 1/4 teaspoon ground cinnamonDirections:In a large bowl, combine all the marinade ingredients and whisk until well blended. Add the chicken to the marinade and stir to coat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on all sides and

As the chicken is in the oven, make the sauce.

3. Melt 2 tablespoons butter in a small saucepan over medium heat. Add garlic; cook, stirring constantly, until golden brown and fragrant, 30 seconds to 1 minute. Stir in tomato paste, curry powder and garam masala; cook, stirring constantly, until fragrant, about 1 minute. Add chicken broth and salt; bring to a boil. Reduce heat to medium-low; simmer until thickened slightly, about 4 minutes. Stir in half-and-half; continue simmering until thickened, about 4 minutes more.

4. Transfer chicken to serving plates; pour sauce over top. Serve immediately with lemon wedges on the side for squeezing over top of chicken before eating.