Tandoori Marinade Food

TANDOORI MARINADE

Steps:

• Combine all the ingredients except the water and the lemon juice.
• Add water, a bit at a time until you get a consistency like the picture.
• Marinate meat at least an hour and up to 12. Add the lemon juice just before cooking.

TANDOORI MARINADE

Steps:

• Combine all ingredients and marinate meat and/or vegetables before grilling.

TANDOORI CHICKEN (MARINADE)

Steps:

• Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
• In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
• Add yogurt, vinegar and lemon juice (optional) and blend well.
• Rub marinade into gashes in the chicken pieces.
• Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
• Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
• Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
• Broil or grill for 6-8 minutes, turning pieces once.
• Garnish with roasted cumin seeds and place on a serving dish.
• Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.

CHICKEN TANDOORI

Steps:

• Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
• Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
• Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
• Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

TANDOORI MARINADE

Steps:

• Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
• Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

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.

EASY TANDOORI MARINADE

Steps:

• Combine all the ingredients and mix until smooth.
• Coat meat or chicken and grill, fry or BBQ until cooked.

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

SHRIMP IN A TANDOORI MARINADE

Steps:

• Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
• Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
• Slip into a plastic bag and refrigerate for at least 6 hours.
• Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
• Serve immediately with lemon wedges.