CHICKEN TIKKA
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 or food
processor, and liquify. Slash the chicken pieces with a knife and pierce
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 from drying.
Garnish (if desired) with slices of onion, tomato and cucumber.

CHICKEN MALAI KABAB
Serves four
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 pieces
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 food processor.
2. Combine all ingredients in large bowl, add chicken, and cover with yogurt-
spice mixture. Add cream if marinade seems too thick. Marinate, covered in
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 pieces
on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes.
To serve, remove chicken pieces from skewers. Arrange on plate with lemon
slices, and top with coriander leaves.

FISH TANDOOR
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
Method :
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
top.
Pour any remaining marinade into the dish and bake in a moderate oven at
375 F till the fish is done and becomes golden brown at the top. Serve
garnished with coriander leaves and lemon wedges.

TANDOORI CHICKEN
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
Method :
1. Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and
yogurt.
2. Put the chicken pieces in a foil-lined baking pan, pour over the yogurt
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.

NAAN (Tandoor Baked Bread)
Ingredients :
4 cups white flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 tablespoon sugar
1 egg
4 tablespoons oil
1 teaspoon ajma (Nigella Seeds)