Organic Artisanal Tandoori Chicken Masala
Posted by Dinesh Perera on March 10, 2014 (2 Comments)
Organic Tandoori Chicken made using this recipe is extremely simple because we have created the Organic Tandoori Masala Blend for you! Since we are using organic ingredients, it is highly recommended that free range, organically fed chicken be used.
Tandoori Chicken Marinade Recipe: The quantities below will provide enough marinade for 2 to 3 pounds of bone-in or boneless chicken thighs, breast, legs, or any combination you choose. You may leave the bone in for extra flavor, but always remove the skin.
Preparing the chicken:
Remove the skin from the chicken pieces you have selected, rinse in cold water and pat dry using paper towels. Make a few shallow slits in each piece. If leaving the bone in, ensure that the slits do not go all the way to the bone. This will help the tandoori chicken remain moist and flavorful.
Ingredients for The Tandoori Marinade:
- 2 cups whole milk or fat-free Yoghurt. You may also use Goat's milk yoghurt if you are sensitive to dairy.
- 1 to 2 tablespoons of the Organic Tandoori Masala Blend.
- 1 teaspoon or more Cayenne Pepper powder (optional, if you wish to add more heat! Cayenne is an ingredient included in the Tandoori Blend.)
- 1 teaspoon or more of Paprika Powder ( Optional, if you wish to add more color to the marinade. Paprika is an ingredient included in the Tandoori Blend)
- 1 teaspoon or more salt, adjust according to taste
- 5 cloves garlic, finely minced
- 1/2 an onion, finely minced
- 1/2 inch piece of ginger, finely minced garlic
- 1 tablespoon of cold water
- 1/2 teaspoon of natural red food coloring (optional)
Ingredients for garnishing:
- 1/2 cup chopped cilantro leaves,
- 1 thickly sliced onion
- 2 to 4 sliced Serrano peppers
- 1 to 2 tomatoes cut into wedges
- 1 lemon cut into wedges.
Preparing the marinade:
Place the yoghurt in a bowl, add the water and whisk until well bended. This steps helps reduce tartness and makes the yoghurt a little sweeter. Next, add add all the remaining ingredients and blend well. Do the "finger test" by dipping your finger into the marinade and tasting for correct balance of flavors. Adjust according to your taste.
Marinating the Chicken:
Place the chicken in an 8 x 12 pan and pour the Tandoori marinade over the chicken. Thoroughly coat the chicken using your hands, ensuring that the marinade makes its way into the slits. Cover the pan with foil or cling film. Refrigerate overnight or a minimum of 3 to 4 hours. The longer the better.
My preferred method of grilling is over charcoal. This gives the Tandoori chicken a nice smokey flavor. But, you may grill over a gas flame or even in broiler or roast in the oven. Regardless of which method you use, one important factor to bear in mind is that once the meat is removed from the heat, it continues to cook! I won't discuss cooking time detail here. Needless to say there are many variables, but over charcoal - a few minutes on each side until the tandoori is cooked, yet moist. In checking for doneness, I prefer not to skewer or cut the meat, but to use a method I learned from my wife, Jenn: Use the back of a fork and press against the flesh. If it is fairly firm, it's time to remove from the heat.
Finally, you may squeeze a little lemon juice over the Tandoori Chicken, garnish with cilantro, onion wedges, sliced Serrano pepper and tomato wedges. Serve with Aromatic Yellow Rice and accompaniments!
I hope you enjoy this so very simple to prepare Tandoori Chicken Recipe!