Big Daddys Tandoori Chicken Recipes

BIG DADDY'S DOWNTOWN ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade.
• Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken.

TANDOORI CHICKEN

Steps:

• Prepare a hot fire (500°F). If using a Big Green Egg, wood-fired oven, or other kettle-shaped grill, place a 6-inch-deep high-fired ceramic flower pot with a 5- to 6-inch base upside down in the bottom of the cooker. Surround the pot with charcoal 3 inches deep; mesquite charcoal is preferable because it burns very hot.
• Remove the skin from the chicken, rinse, and pat dry. Cut a few 1/2-inch-deep slashes in the chicken. Cut the breasts in half so that they are similar in size to the thighs.
• To make the marinade, combine all the ingredients in a large bowl. Add the chicken, turning to coat it. Cover and refrigerate for at least 4 hours or preferably overnight.
• Remove the chicken from the marinade and place in a strainer or colander to drain for 1 hour.
• Skewer 3 to 4 pieces of chicken about 2 inches from the top of the skewer and end with a lemon to hold the chicken in place. Repeat to skewer all the chicken. Using a fire poker, spread apart the hot coals slightly. Place the pointed ends of the skewers into the drain hole of the inverted pot, keeping the chicken free from the sides of the oven and exposed to the radiant heat. Cover and cook for 10 minutes, then rotate the skewers to cook the chicken evenly. Cover and cook for 15 minutes, or until the chicken is cooked through. Remove the skewers from the cooker and let stand for 5 minutes. Serve with lemon wedges.

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

TANDOORI CHICKEN I

Steps:

• Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
• Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

FAST TANDOORI CHICKEN

Steps:

• Combine the yogurt, ginger, garlic, paprika, coriander, half the lime juice and some salt and pepper in a large bowl Stir the chicken into the yogurt mixture and let marinate 5-60 minutes as time allows Grill for 3-4 minutes per side, or until the chicken is browned and cooked through, brushing with the marinade from time to time Serve with a green salad and rice.

TANDOORI-STYLE CHICKEN

Steps:

• Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
• Cover and refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 375°F. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
• Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.

TANDOORI CHICKEN

Steps:

• Rinse chicken, pat dry.
• Place the chicken in a plastic bag, set into a deep bowl.
• For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
• Remove chicken from bag, RESERVE marinade.
• Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
• Serve with chutney and sliced cucumber if desired.
• Note: the chicken may be done under the broiler, but it is best done on the grill.