Tandoori Chicken Ahmed Recipes

Steps:

• Remove seeds from cardamom pods, discarding pods, and grind seeds fine. In a large bowl whisk together all ingredients except chicken until combined well. Add chicken, turning to coat well. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day.
• Preheat oven to 450° F. Lightly oil rack of a broiler pan and line bottom of pan with foil.
• Transfer chicken, reserving marinade, to rack and roast in upper third of oven 20 minutes. Turn chicken over and baste with some reserved marinade, discarding remainder. Roast chicken 15 minutes more, or until golden and cooked through.

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.

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.