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Tandoori Chicken prepared in broiler

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Author Topic: Tandoori Chicken prepared in broiler  (Read 334 times)
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« on: December 14, 2006, 12:57:38 am »

Ever tried making Tandoori Chicken in the broiler.  Try this.

1 pound skinless chicken breast fillets, cut in large pieces
1 tablespoon fresh ginger, minced
3 or 4 cloves garlic, minced
1 teaspoon chilli powder
1/4 teaspoon turmeric
1 teaspoon salt
2/3 cup plain yogurt
4 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
lime wedges

In a large bowl, mix the chicken, ginger, garlic, chilli powder, turmeric, salt, yogurt, lemon juice and cilantro.  Leave to marinate in the refrigerator for at least 2 hours or the longer the better.  Cover the baking sheet with foil and arrange the marinated chicken pieces in it.  Brush with canola oil.   If you prefer using skewers, thread the chicken onto wooden skewers and place on a baking sheet covered in foil.

Place under the broiler.  Cook for 20 minutes.  Turn and cook the other side for another 20 minutes or until cooked.

If using skewers, place the chicken under the broiler and cook 8 to 10 minutes.  Turn each skewer, spoon a little more of the yogurt marinade over the chicken and cook for an additional 5 to 8 minutes.
How cool looking is that?  I love the reflection of the blue flames in the tin foil. 

Remove the chicken from the broiler and serve sprinkled with fresh chopped corriander and accompanied with lime wedges.

Note: All powdered spices can also be replaced by the Tandoori Chicken mix available in Pakistani grocery stores.

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TEAM MUSLIM VILLA The Avid Reader | Mom of 3 cute rascals
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« Reply #1 on: December 17, 2006, 03:02:26 am »

this is next on my list to try out .. in the broiler.  that's what makes it new.  in the past i've eaten the ones prepared on charcoal.  is it necessary to have boneless chicken, why not with bones? 
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« Reply #2 on: December 23, 2006, 02:02:55 am »

Hmmm, i guess u can also make this with boned chicken pieces but i've never tried that. however, a slight correction to the cooking time of this recipe. i tried it today and made some tandoori chicken without using skewers. i found that it takes longer than the time mentioned. after broiling 20 minutes on each side, broil another 10 to 15 minutes divided between both sides to get a nice color.

Also remember to grease the foil well otherwise the meat has a tendency of sticking to it. it's better to use less yogurt than mentioned in the recipe because the excess seasoning spreads all over the foil container. it gets cooked much faster than the meat, therefore gets completely charred while the chicken is still cooking.
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