Tandoori recipe
06-05-2007, 12:05 AM
#1
Senior Moderator
Thread Starter
Tandoori recipe
Anyone got a good tandoori recipe, I figure with all the 
s on the board, there has to be SOMEONE that has a good tandoori recipe. Now only if they visit this forum 
s on the board, there has to be SOMEONE that has a good tandoori recipe. Now only if they visit this forum
06-05-2007, 12:21 AM
#2
Senior Moderator
Try this one (made it once awhile back and it tasted alright--I used white fish however):
1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges
Directions:
1- Remove skin from chicken; make 2 deep cuts in each piece. Rub chicken all over with 1 1/2 tablespoons of lime juice and 1 teaspoon of salt. Place in a baking dish.
2- In a bowl, combine yogurt with garlic, pepper, ginger, cumin, cayenne, cardamom, remaining lime juice & salt, and food coloring (if desired). Pour over chicken and turn to coat. Cover and refrigerate, turning occasionally if you want, for at least half a day or overnight.
3- When ready to cook, light charcoal grill or preheat oven to 400. Grill over medium-hot coals or bake for 45ish minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges. Voila.
And you're getting this recipe from a
...so, I'll leave the Kumars and Sukhiderdeepderdeepdeepdeepderders to critique. 
1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges
Directions:
1- Remove skin from chicken; make 2 deep cuts in each piece. Rub chicken all over with 1 1/2 tablespoons of lime juice and 1 teaspoon of salt. Place in a baking dish.
2- In a bowl, combine yogurt with garlic, pepper, ginger, cumin, cayenne, cardamom, remaining lime juice & salt, and food coloring (if desired). Pour over chicken and turn to coat. Cover and refrigerate, turning occasionally if you want, for at least half a day or overnight.
3- When ready to cook, light charcoal grill or preheat oven to 400. Grill over medium-hot coals or bake for 45ish minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges. Voila.
And you're getting this recipe from a
...so, I'll leave the Kumars and Sukhiderdeepderdeepdeepdeepderders to critique.
06-10-2007, 09:31 AM
#3
Burning Brakes
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this is easier...
1. Buy a bottle of tandoori paste (or a box of tandoori spice) -- can be found in indian stores, and likely in the international aisle of supermarkets
2. Buy some yogurt
3. Buy some skinless chicken
4. Mix the paste/spice & yogurt
5. Place the chicken in #4.
6. Let marinate over night
7. Throw chicken on grill
1. Buy a bottle of tandoori paste (or a box of tandoori spice) -- can be found in indian stores, and likely in the international aisle of supermarkets
2. Buy some yogurt
3. Buy some skinless chicken
4. Mix the paste/spice & yogurt
5. Place the chicken in #4.
6. Let marinate over night
7. Throw chicken on grill
06-21-2007, 10:50 AM
#5
Senior Moderator
Originally Posted by cTLgo
I have a crapload of cod fillets too, I wonder how tandoori cod would taste. One way to find out I suppose!
So, I'm thinking it'll be just fine with cod or even sole...
06-21-2007, 11:31 AM
#6
Money is funny.
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not to hijack the thread, but on the topic of indian food, anyone know the exact recipe for chicken makhani and mango lassis? I have made some mango lassis using mango pulp and yogurt, but it's not the same...and the chicken makhani recipe ifound online was too watery...
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06-21-2007, 01:52 PM
#8
Money is funny.
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hmmm...i wonder why it doesn't taste like taste of india's mango lassi...is there salt and honey involved? I read one recipe with pistachios?
06-21-2007, 02:20 PM
#9
Senior Moderator
Thread Starter
Definitely add milk.
Food Network recipe:
9 fluid ounces (255 milliliters) plain yogurt
4 1/2 fluid ounces (130 milliliters) milk
4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours
Food Network recipe:
9 fluid ounces (255 milliliters) plain yogurt
4 1/2 fluid ounces (130 milliliters) milk
4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours
only if the rats kill it...
06-22-2007, 06:17 PM
#14
Senior Moderator
Why do you 
's call each other salads...? 
's call each other salads...?
06-22-2007, 11:31 PM
#16
Senior Moderator
Originally Posted by bkknight369
sala, not salad
06-23-2007, 12:44 AM
#17
Senior Moderator
Originally Posted by Yumchah
Try this one (made it once awhile back and it tasted alright--I used white fish however):
1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges
Directions:
1- Remove skin from chicken; make 2 deep cuts in each piece. Rub chicken all over with 1 1/2 tablespoons of lime juice and 1 teaspoon of salt. Place in a baking dish.
2- In a bowl, combine yogurt with garlic, pepper, ginger, cumin, cayenne, cardamom, remaining lime juice & salt, and food coloring (if desired). Pour over chicken and turn to coat. Cover and refrigerate, turning occasionally if you want, for at least half a day or overnight.
3- When ready to cook, light charcoal grill or preheat oven to 400. Grill over medium-hot coals or bake for 45ish minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges. Voila.
And you're getting this recipe from a...so, I'll leave the Kumars and Sukhiderdeepderdeepdeepdeepderders to critique.
1 chicken(3 lbs.), quartered
2 tablespoons lime juice
1 1/2 teaspoons salt
2 1/2 cups yogurt
2 tablespoons grated fresh ginger
8 garlic cloves, crushed through a press
1 1/2 teaspoons ground cardamom
1/2 teaspoon cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon red food coloring(optional)
Scallions and lime wedges
Directions:
1- Remove skin from chicken; make 2 deep cuts in each piece. Rub chicken all over with 1 1/2 tablespoons of lime juice and 1 teaspoon of salt. Place in a baking dish.
2- In a bowl, combine yogurt with garlic, pepper, ginger, cumin, cayenne, cardamom, remaining lime juice & salt, and food coloring (if desired). Pour over chicken and turn to coat. Cover and refrigerate, turning occasionally if you want, for at least half a day or overnight.
3- When ready to cook, light charcoal grill or preheat oven to 400. Grill over medium-hot coals or bake for 45ish minutes, turning and basting frequently with yogurt marinade. Garnish with scallions and lime wedges. Voila.
And you're getting this recipe from a
...so, I'll leave the Kumars and Sukhiderdeepderdeepdeepdeepderders to critique.
06-23-2007, 12:46 AM
#18
Senior Moderator
Originally Posted by bkknight369
sala, not salad
06-23-2007, 12:53 AM
#19
Senior Moderator
What's the difference between sahib and sala...?
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