Very Easy & Very Flavorful Tandoori Chicken & Chicken Tikka Masala Recipes

Posted in the Gourmet Forum

Frank

Griffin, GA

#1 Jan 14, 2010
I love Indian Food, I came across these recipes in my attempt to avoid buying bunch of ingredients. Most recipes use a tea spoon here and a table spoon there and the rest of the ingredients go to waste, in these recipes there is no waste, I have tried these recipes and the results are outstanding:

TANDOORI CHICKEN RECIPE
Inredients:
Skinless Chicken leg quarter or Boneless Breasts: 4
Dinniís Select Tandoori Marinade: 1 bottle
Fresh Sliced Red Onions,
Lemon Wedges
Optional: Red Food Color, Hot Sauce
PROCEDURE:
1. With a sharp knife make deep cuts on the thick
meaty part of the chicken .
2. In a zip lock bag pour a bottle of
Dinniís Select Tandoori Marinade.
(Optional: add Red Food Color and or Hot Sauce)
3. Put Chicken pieces in the bag and close it.
4. Shake & rub marinade into the cuts. Make sure that all chicken pieces are covered with marinade.
5. Marinade overnight in the refrigerator (minimum 4 hrs). Longer the marinating time bolder the flavor. Turn & shake occasionally
6. Remove Chicken. Shake off excess marinade.
7. Place chicken on a wire rack, bake in a convection oven at 375F or preferably Grill on a charcoal grill till the inside temperature of the meat is at least170F.
SERVING SUGGESTIONS:
On a preheated iron serving platter, put handful of sliced red onion & hot chicken. Garnish with fresh cilantro & lemon wedges

==========

CHICKEN TIKKA MASALA RECIPE

INGREDIENTS
Boneless Skinless Chicken Breast: 4 (or 8 - 12 tenders)
Heavy Cream (or milk): 2 to 4 TBSP
Dinniís Select Delhi Gravy: 1 Bottle
(also called Chicken Tikka Massala Gravy)
Dinniís Select Tandoori Marinade: 1 Bottle
Optional: Cayenne Pepper
PROCEDURE:
1. Prepare Tandoori Chicken Breast *(Above Recipe) & cut them in bite size pieces
2. Empty a bottle of Delhi Gravy in a pan & boil it
3. Remove from heat & add 2 to 4 TBSP of
Heavy Cream or milk
4. Pour in a serving dish & add the Tandoori
Breast Pieces & garnish with fresh cilantro
SERVE with buttered Nan Bread/ Pita Bread or on a
bed of Basmati Rice

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