Tandoori Chicken Recipes

1.Cold Tandoori Chicken Salad.

Visualize this now..You had a Saturday night party at your place and as it is with any drinking party lots of food is left and for sure there will be some Tandoori Chicken from your favourite Indian Take away restaurant left in the fridge.Its Sunday morning and you really dont want to cook lunch(Assuming you have woken up at 11AM thinking its 8AM),so here is what you do.

INGREDIENTS(Serves 4)

• Last nights tandoori chicken
• Cucumber -2 medium size
• Onion-2 large
• Tomato- 3 medium
• Bell Peppers(Assorted or whatever is avaliable)-As required
• Corriander Leaves-1/2 bunch
• Lemon -2 
• Green Chillies-2
• Red Chilli powder - 1tsp
• Chaat Masala(Indian Snack seasoning powder

DIY

1. Shred the chicken from the bones and keep aside.
2. Peel and cut Cucmber,Onion,Tomato and bell peppers into julienne.
3. Finely chop green chillies and corriander
4. Mix everything in a large mixing bowl and squeeze lemon juice an sprinkle a little of Red Chilli Powder  and Chaat Masala.
5. Garnish with Corriander leaves and a lemon wedge

Alternatively you can prepare a simple curd dressing for the salad by mixing curd,chilli powder,garam masala powder and finely chopped mint leaves and tossing  the dressing with the above salad.

2.Murg Tikka Kali Miri.

A more robust version of the famous chicken tikka,the spice mainly being black pepper.This can be used for tikkas as well as full chicken to be roasted in the Tandoor a very good dish for a barbecue party or a cocktail dinner.

INGREDIENTS (Serves 10)

• Chicken - 1 kg
• Whole Black Peppercorn crushed - Handful
• Ginger - 50gm
• Garlic cloves- 20
• Green Chilly - 4
• Oil -4 tbsp
• Onions sliced-4 medium
• Hung curd - 2 cups
• Cream - 3 tbsp
• Garam Masala - 2 tsp
• Salt - to taste
• Corriander powder - 2tsp

DIY

1. Make a paste out of ginger,garlic and green chillies. Saute the onion with some oil and let it cool and make it into a fine paste.
2. In a bowl mix everything except the chicken.
3. Add the chicken pieces to this mixture and mix it well.Cover with cling wrap and set in the fridge for an   hour minimum;overnight is advisable.
4. Then just skewer the chicken pieces into wooden sticks or metal ones and cook it in an oven at 240 degrees for about 12 to 15 minutes basting it occasionally with oil or butter.

Under the circumstances that you don't have an oven,you can alternately cook it on a flat pan with some oil on low heat turning the skewers on regular interval till the meat is cooked.

Serve with some fresh  mint chutney or a Curd dip.