Tandoori Chicken Recipe

Tandoori Chicken Recipe

  

INGREDIENTS

• 3 Tbsp vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne
• 1 Tbsp garam masala
• 1 Tbsp sweet (not hot) paprika
• 1 cup plain yogurt
• 2 Tbsp lemon juice
• 4 minced garlic cloves
• 2 Tbsp minced fresh ginger
• 1 teaspoon salt
• 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

METHOD

1 Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

2 Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

3 Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

5 Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

History

History
   
 The story of its origins lies with Kundan Lal Gujral and his partner Kundan Lal Jaggi , a who ran a restaurant called Moti Mahal in Peshawar Pakistan in the 1920s. Following the partition in 1947, Gujral & Jaggi found themselves as one of many Hindu refugees fleeing to India to escape the rioting and upheaval. They moved their restaurant to Delhiin a place called Daryaganj.^[2] Using new recipes to keep his patrons interested, Gujral & Jaggi tried cooking chicken in tandoors which were until then only used to cook naan bread. Tandoors are bell-shaped ovens set into the earth and fired with wood or charcoal; they can reach temperatures of about 485°C (903.5°F).

Tandoori chicken in Punjab, Pakistan

The tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganinand Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.

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Preparation

Preparation

           

The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. It is moderately piquant in Bangladesh, Pakistan and India, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount ofturmeric produces an orange color. In milder versions, both red and yellow food coloringcould sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.^[1] It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.

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Tandoori chicken

    

Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared. 

Tandoori Roti

Tandoori Roti

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.Recipe make 4 Rotis
Ingredients:

1 cup whole-wheat flour
1/4 cup all purpose flour (maida)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoon oil
1/4 cup yogurt
About 1/4 cup of water as needed
Also needed:

1/4cup whole-wheat flour for rolling
2 tablespoons ghee (clear butter)
Method:

Mix the flour, baking soda, sugar, and salt together.
Next add the oil and yogurt and mix to make crumbly dough.
Add water as needed and mix to make smoother dough.
Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
Let the dough rest for at least 30 minutes.
Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
Next turn the oven to high broil.
Divide the dough into four equal parts.
Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
Roll each dough piece into 6-inch circles.
If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
Take roti out of the oven and brush lightly with clear butter (ghee).
Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
Serve the roti hot
Serving Suggestions:
Serve roti with dal, or any gravy base dish and a side of sukhi subji complimented with chilled yogurt raita.

South Africa

South Africa
   

Roti is a flat flour wrap used to scoop up bite of curry, while Naan is a flat Indian bread. They come in different flavours like butter, garlic etc. Naan is superb when served fresh from the oven, still steaming. Roti was first brought to South Africa by the Indian indentured labourers.
Indians in Durban have carried over a vast amount of cultural practices and recipes from their previous generations. They formed their own means of cost effective and simple means of sustaining themselves. The ritual of making their own hand made bread called roti was a tradition carried over for centuries, previously used as a staple food in the place of shop bread. Every Indian household in Durban some time or the other makes roti. Rotis are also used as an offering to Hindu deities, but Indians from all religions in Durban know how to make rotis or eat them. Most Indians make their own bread fresh everyday by hand and cook in a thava (which is like a griddle or frying pan). Rotis can be made at home and is mostly made but not restricted to women. It is also sold at restaurants, take away shops, supermarkets and spice shops in dozens. It is normally sold with curries in restaurants and as a roti roll.

Other dishes

Other dishes

The word 'roti' in the West Indies may also refer to a dish of stewed or curried ingredients wrapped in a 'roti skin'. In Trinidad and Tobago various rotis are served. Popular variations include chicken, conch, beef and vegetable. Shrimp and goat are available. The term is used locally in cities with large West Indian populations, such as Brooklyn, Toronto and Montreal. In such locales the dish has also become popular among non-West Indians.

Roti, pronounced "Rooti" in Cape Town, is also a staple food source amongst many of the Indian, Asian and Cape coloured communities living in South Africa and is either eaten as a flat bread or a wrap with locally made curries.

While common variations may include chicken, beef, or cabbage and carrot, one of the more authentic alternatives (goat) is known as Groti.[citation needed]

In Suriname roti refers mainly to roti dahlpuri or roti aloopuri. It is most often eaten with chicken curry. Roti can also refer to a dish of stuffed and spiced roti wraps. It is custom to eat this dish by hand. Due to mass emigration of Surinam Hindustani in the 1970s, roti became a popular take-out dish in the Netherlands. It usually includes chicken curry, potatoes, a boiled egg and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg and yardlong beans are served side by side on a plate, with the aloopura folded in fours on top. One then has the option to spice the dish with a very hot sambol made of Madame Jeanette peppers.