Français
| Register    
Search

Advanced research

Tandoori Chicken (Tandoori murgh)TheWorldWideGourmet.com

Flavors of India

Total time: more than 2 hr

Preparation time: 10 minutes
Marinating time: 24 hours
Cooking time: About 30 minutes, depending on the size of the chicken pieces

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:204.4 kcal

Proteins:16.5 g

Fats:14.4 g

Carbohydrate:1.4 g

Fibers:0.4 g

Sugar:0.7 g

Cholesterol:63.8 mg

Sodium:638.4 mg

Calcium:16.4 mg

Energy:905 kcal

Proteins:72.9 g

Fats:63.8 g

Carbohydrate:6.1 g

Fibers:1.7 g

Sugar:3.1 g

Cholesterol:282.7 mg

Sodium:2826.6 mg

Calcium:72.7 mg

SIMILAR RECIPES

  • Fiesta Chicken Wings

  • Volcano Spiced Huli-Huli Chicken Brochettes

  • Chicken Souvlaki Skewers

  • Indonesian Chicken Kebabs with Shallots

  • Chicken Tikka Burgers with Naan Bread and Raita

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

good sized chicken

20

ml

fine salt

120

ml

lemon juice

3

ml

rounded tbsp plain yogurt

30

ml

oil

30

ml

sherry vinegar

juice of 2 limes

salt

4

ml

rounded tsp tandoori powder (available in indian markets)

*Tandoori powder or Tandoori masala

5

ml

chili powder

2.5

ml

ground cumin

2.5

ml

garlic powder

2.5

ml

ground ginger

2.5

ml

ground coriander

2.5

ml

salt

METHOD

Making the first marinade – 30 minutes to 1 hour (optional)

  2. remove all the skin (essential); makes some slashes in the meat, almost to the bone, about 1 to 2 cm (1/2 to 1”) apart so that the flavors can penetrate the chicken;
  3. dissolve the salt in the lemon juice; pour over the chicken in a deep dish and let marinate, turning 2 or 3 times.

Making the second marinade – 24 hours

  1. combine all the ingredients for the second marinade in a bowl;
  2. remove the chicken from the first marinade; pat dry; place into the second marinade;
  3. generously brush the slashes with the marinade then coat the whole chicken in the marinade; cover the container and place in the coldest part of the refrigerator for 24 hours, turning once or twice during this time.

Cooking

  1. drain the chicken;
  2. cook in a tandoor, on a barbecue or under a broiler for 15 minutes on each side, and serve with the usual accompaniments as described in the tandoori technique.
Quarter the chicken or leave whole; remove as many of the small bones as possible from the carcass;

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

A traditional recipe explained by the chef of Yagaraj, 14 rue Dauphine, Paris.

Note: You could also prepare this recipe using a barbecue (grill).



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box