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Old 07-12-2010, 06:19 PM   #11
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Thanks for all the input on the yogurt marinades. I couldn't wait -- I ended up making the chicken today =]. It turned out really flavorful. I made a few small changes based on what was available and how much I wanted to cook:

-I used about 10 chicken thighs
-I used a 7 oz tub of greek yogurt -- when I saw it in the store, it kind of called out to me as being the perfect size (it was 2% yogurt, I actually had trouble finding any kind of whole milk yogurt)
-I crushed 4 cloves of garlic, a 1/2 inch piece of ginger and 7 green chilies together with 1 tsp of kosher salt in my mortar and pestle, then added the whole thing to the tub of greek yogurt along with the other spices.
-I added a little more of the tandoori masala and the coriander as compared to the other spices.

Once again, it was really good -- thanks for the recipe Andy. It was definitely my nonfat yogurt messing things up. All I need now is the perfect mint and/or cilantro chutney recipe and I'd be in heaven. All the times I've tried to make chutney, it's turned out kind of blah.
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Old 07-12-2010, 06:51 PM   #12
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Originally Posted by Turkeyman View Post
Thanks for all the input on the yogurt marinades. I couldn't wait -- I ended up making the chicken today =]. It turned out really flavorful. I made a few small changes based on what was available and how much I wanted to cook:

-I used about 10 chicken thighs
-I used a 7 oz tub of greek yogurt -- when I saw it in the store, it kind of called out to me as being the perfect size (it was 2% yogurt, I actually had trouble finding any kind of whole milk yogurt)
-I crushed 4 cloves of garlic, a 1/2 inch piece of ginger and 7 green chilies together with 1 tsp of kosher salt in my mortar and pestle, then added the whole thing to the tub of greek yogurt along with the other spices.
-I added a little more of the tandoori masala and the coriander as compared to the other spices.

Once again, it was really good -- thanks for the recipe Andy. It was definitely my nonfat yogurt messing things up. All I need now is the perfect mint and/or cilantro chutney recipe and I'd be in heaven. All the times I've tried to make chutney, it's turned out kind of blah.

Glad you liked it. I'm making it tonight too. I added ginger this time and increased the spices too.
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Old 08-07-2010, 11:11 PM   #13
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Exclamation Recipe Modification

As I mentioned earlier, I was working on boosting the flavor of this recipe. I have made it a couple of times and could not match the flavor of my neighbor's.

My neighbor who gave me the recipe I posted above came over and we made the marinade together. She was rather embarrassed by how far off she was in the measurements. I made the following recipe tonight and it's right on.

The traditional recipe includes ginger which I didn't use because my neighbor didn't use it. You could add a tablespoon of grated ginger.

Make sure you squeeze lime juice on the chicken before eating it. It really makes a difference.

This recipe is so easy and so good, it's a shame not to try it.

The heat can be managed by the number of chiles and the amount of chile powder.


TANDOORI CHICKEN

4 Ea Chicken Thighs
5-7 Cl Garlic
5-7 Ea Green Chilies
4 Ea Lime Juice
C Plain Yogurt
3 Tb Tandoori Chicken Masala
3 Tb Cumin Powder
TT Salt
1 Tb Coriander Powder
2 tsp Red Chile Powder
1 Tb Butter
2 Tb Cilantro, chopped

Trim excess fat from the thighs. The thighs may be cooked with or without the skin.

Make a paste of the garlic and green chilies

Combine the paste with the lime juice, yogurt, masala, cumin, salt, coriander and red chile powder.

Marinate the thighs in the marinade for 1-4 hours.

Grill the marinated chicken until done. There should be charring of the chicken from the grill. This is traditional.

For the last couple of minutes of cooking time, brush the chicken with melted butter.

Garnish with cilantro and serve with lime wedges.
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Old 08-07-2010, 11:55 PM   #14
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I'd really like to try this, but what kind of green chili's are we talking about Andy?
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Old 08-08-2010, 09:48 AM   #15
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Little ones. They're about 1.5-2 inches long and no thicker than a pencil. They're common in Indian/Asian cooking. You can find them in Asian/Indian markets and some supermarkets.
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Old 08-08-2010, 10:07 AM   #16
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For yogurt and buttermilk marinades I not only go 24 hours on the marinade, I butterfly the chicken breasts and bone the thighs to maximize the reactions.

Like Andy, I lightly shake off the pieces inside the bag, and put them right on the grill. I don't always get perfect grill marks, but the marinade seems to condense on the pieces (and get really tasty).

I'll be doing a similar recipe tomorrow!
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Old 08-08-2010, 10:19 AM   #17
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Originally Posted by Nicholas Mosher View Post
For yogurt and buttermilk marinades I not only go 24 hours on the marinade, I butterfly the chicken breasts and bone the thighs to maximize the reactions.

Like Andy, I lightly shake off the pieces inside the bag, and put them right on the grill. I don't always get perfect grill marks, but the marinade seems to condense on the pieces (and get really tasty).

I'll be doing a similar recipe tomorrow!
I doesn't bother me at all that I don't get grill marks. It tastes great!
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Old 08-08-2010, 10:54 AM   #18
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Originally Posted by Andy M. View Post
Little ones. They're about 1.5-2 inches long and no thicker than a pencil. They're common in Indian/Asian cooking. You can find them in Asian/Indian markets and some supermarkets.
Thanks Andy, I hope I can find them here. The term green chili's in these parts, are ones used in Mexican cooking. Do they have a name?
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Old 08-08-2010, 04:44 PM   #19
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I did not read this entire thread but I can post the recipe I use to make chicken tikka with a yogurt based marinade. I would not suggest using any tandoori ready mixes (dry or wet) because they taste blah and have absolutely no flavor.

Also chicken tikka uses a milder marinade than a tandoori chicken. Again my recipes are very traditional given I am Indian but I don't think it's extremely hard to find the ingredients that I listed below with the exception of saffron and cardamom but to me those are essential in making an authentic tikka.

Here is my recipe, you can give it a try if you feel like.

- 6 skinless boneless chicken breasts cut into chunks
- 2 cups middleeastern style yogurt. If you use dannon, I suggest, draining the water out of it by putting it in a cheese cloth or seive
- 1/2 cup of heavy cream
- 1/2 cup of cashews powdered
- 1 tbsp grated ginger
- 2 tsps ground cardamom
- couple of pinches of saffron - I like to heat mine in a microwave for 20 seconds, cool and crumble
- juice of 1 lime
- handful of cilantro chopped
- salt to taste

Mix the tikka with all these ingredients and let it marinate for 3-4 hours the refrigerator.

Remove skewer and grill. When done brush with some melted butter. Serve with two chutneys green and red.

To make green chutney - 1 bunch cilantro, handful of peanuts, 4 cloves of garlic, 1 jalapeno or green chili, 1 tbsp of lime juice, handful of mint leaves. Put them all in a food processor with a tiny bit of water and grind until thick.

To make red chutney - I use tamarind pulp (3 tbsp), pinch of freshly roasted and ground cumin seeds, brown sugar about 1/2 cup, pinch of red chili powder. Allow it all to cook for a few minutes. I add a pinch of red food color to this. Once all the flavors come together, adjust sweetness, let it cool and it's ready.

Again traditional tikkas are normally left a bit bland and the chutneys provide the sweet and heat.
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