Ingredients 3/4 cup yogurt (plain)
½ cup olive oil
¼ cup vinegar2 ozs ginger
8 cloves garlic
2 tbsp cumin powder
2 tbsp coriander powder
½ tsp cloves
2 tsp cayenne pepper
1 tsp ground black pepper
2½ tsp salt
1 whole chicken (cut in pieces)
Method :Combine all ingredients (except chicken) in a blender
processor, and liquify. Slash the chicken pieces with a knife
with a fork.
Pour sauce over chicken.
Marinate at least for an hour, or overnight in the refrigerator.
Bring to room temperature before cooking.
Since clay oven is not a common kitchenware, this variation
of tandoori chicken
is barbecued on a charcoal grill.
If you don't want to fire up your outdoor grill, you can also
broil the chicken in
your kitchen oven.
Remember to baste the chicken with butter often to prevent it
Garnish (if desired) with slices of onion, tomato and cucumber.
1 1/2 teaspoons fresh ginger, peeled
1 1/2 teaspoons garlic
1 teaspoon Garam Masala (recipefollows)
1/4 cup cashew paste (recipe follows)
1 cup sour cream or plain yogurt
1 teaspoon salt, Pinch saffron, soaked in
2 tablespoons lukewarm water
1 1/2 tablespoons freshly squeezed lemon juice, from 1 lemon
2 pounds boneless, skinless chicken breasts, cut into 2-inch
1 to 2 tablespoons heavy cream (optional)
Fresh lemon slices, for garnish
Metal or wooden skewers
Method :1. Grind ginger and garlic into a paste using a small
2. Combine all ingredients in large bowl, add chicken, and cover
spice mixture. Add cream if marinade seems too thick. Marinate,
refrigerator for 2 hours. If using wooden skewers, soak in water
for 1 hour.
3. Heat oven to 350 degrees. Skewer chicken, leaving space between
on each skewer. Place skewers on baking sheet, and bake 20 to
To serve, remove chicken pieces from skewers. Arrange on plate
slices, and top with coriander leaves.
Ingredients change to indian names
1 tsp. Garlic (paste)
1 tsp. Ginger (paste)Salt to taste
1 cup Yoghurt (whipped)
1 tbsp. Vegetable Oil (for brushing)
1 tsp. Green Chilies (paste)
1½ tbsp. Lime juice
1 tsp. Red Chili Powder
2 nos. Fish (Carp or any kind of trout)
1 tsp. Tomato Sauce½ tsp. Cumin powder
1 tsp. Coriander powder1 no. Spice mix for Tandoori
After cleaning the fish, make slanting gashes on the fish on
each side. Do
this in such a way that the fish remains a whole.
Marinate the fish in the combined masala for about 4 hours.
Prepare a baking dish and brush the bottom of the dish with
a little oil.
Carefully place the fish in the center of the dish and brush
with some oil on
Pour any remaining marinade into the dish and bake in a moderate
375 F till the fish is done and becomes golden brown at the
garnished with coriander leaves and lemon wedges.
2 inch piece fresh ginger root, peeled, grated
4 Cloves garlic, peeled, minced1 tsp Cumin seeds
1/2 tsp Cayenne pepper
1/4 tsp Salt 1 cup Plain yogurt
4 lbs chicken , in serving pieces
2 tbsp Vegetable oil
1/2 tea spoon Turmeric
1. Combine grated ginger, garlic, cumin seed, cayenne pepper,
2. Put the chicken pieces in a foil-lined baking pan, pour over
mixture, and use your hands to coat the meat completely.
3. Leave the chicken to marinate for at least 2 hours, or preferably
overnight. Heat the oven to 350 F. Dribble the oil over the
chicken in the
baking pan, and sprinkle the chicken with turmeric. Place the
pan in the
oven and bake for about 1 hour, basting frequently with the
oil and yogurt
marinade at the bottom of the pan. Serve with hot bread.
4 cups white flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 tablespoon sugar
4 tablespoons oil
1 teaspoon ajma (Nigella Seeds)