Tandoori style chicken breasts
Tandoori style chicken breasts © Wazza 2004
If you copy this recipe, do not change any of it, and include the copyright, please.
Take four chicken breasts and score each one, cutting diagonally across breast quite deeply, but not through. Turn over, and repeat with the diagonal cuts; if the cuts are made so that the diagonals criss-cross each other, this way there is less chance of cutting all the way through. The cuts are to increase the surface area of the chicken, and help the flavours to coat as much of the breasts as possible.
In a bowl, combine a small tub of plain low-fat yoghurt, a couple teaspoons of tandoori masala (either bought or make your own), two fresh cloves of garlic (fine chopped) and half an inch of fresh root ginger (finely chopped). You may colour the chicken with food dye, use red, or orange, or red with yellow, its up to you. Add the colour to the yoghurt mix, which will look pink, but turns the characteristic red after cooking. Marinate in the fridge for about 24 hours.
To cook, turn your grill to very hot (I use level 5 out of 6 on an electric grill). Place some aluminium foil (not tin foil as chefs on TV mention!) over your grilling tray. Remove the chicken from the fridge, and place on the foil. Place under the grill, and watch very carefully. It will take about 5 to 8 minutes to cook, depending on the obvious, but just as the very edges start to turn brown/black, remove from the grill and sprinkle with a large pinch of chat masala. Grill again until the edges get a little burnt. Remove from the grill, turn the breasts over, and repeat.
The chicken breasts should be dark red, slightly burnt at the edges and dry. If you prefer a little moisture, add a little ghee/oil/butter. Save any juices to add to the sauce (see below).
Serve whole with gold leaf applied the upper surface (yes, it really is that good!), or sliced with a salad, or in a sautéed ginger and tomato cream sauce (recipe given if you want it!), which could have been the forerunner of CTM.
Enjoy
Waaza ;?)
If you copy this recipe, do not change any of it, and include the copyright, please.
Take four chicken breasts and score each one, cutting diagonally across breast quite deeply, but not through. Turn over, and repeat with the diagonal cuts; if the cuts are made so that the diagonals criss-cross each other, this way there is less chance of cutting all the way through. The cuts are to increase the surface area of the chicken, and help the flavours to coat as much of the breasts as possible.
In a bowl, combine a small tub of plain low-fat yoghurt, a couple teaspoons of tandoori masala (either bought or make your own), two fresh cloves of garlic (fine chopped) and half an inch of fresh root ginger (finely chopped). You may colour the chicken with food dye, use red, or orange, or red with yellow, its up to you. Add the colour to the yoghurt mix, which will look pink, but turns the characteristic red after cooking. Marinate in the fridge for about 24 hours.
To cook, turn your grill to very hot (I use level 5 out of 6 on an electric grill). Place some aluminium foil (not tin foil as chefs on TV mention!) over your grilling tray. Remove the chicken from the fridge, and place on the foil. Place under the grill, and watch very carefully. It will take about 5 to 8 minutes to cook, depending on the obvious, but just as the very edges start to turn brown/black, remove from the grill and sprinkle with a large pinch of chat masala. Grill again until the edges get a little burnt. Remove from the grill, turn the breasts over, and repeat.
The chicken breasts should be dark red, slightly burnt at the edges and dry. If you prefer a little moisture, add a little ghee/oil/butter. Save any juices to add to the sauce (see below).
Serve whole with gold leaf applied the upper surface (yes, it really is that good!), or sliced with a salad, or in a sautéed ginger and tomato cream sauce (recipe given if you want it!), which could have been the forerunner of CTM.
Enjoy
Waaza ;?)
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