Any good tandori chicken recipes?

My wife made it from a recipe she got in a magazine and I slow cooked it on the grill but although it wasn't bad the spices didn't standout enough. I don't know if it is supposed to taste mild but a spicier recipe would be good. The picture showed jalapenos on the side but I thought it would be hot enough so I didn't buy any. Is that traditional.Any good tandori chicken recipes?
Tandoori chicken is traditionally usually mildly spiced but you can add more ';heat'; if you prefer. Tandoori chicken tastes best when grilled onthe bbq or broiled.





This is a great recipe: it's authentic since they dont use meat tenderizer in India. They key to great tandoori lies in the marinade and especially the yogurt. The acid in the yogurt breaks down the meat/poultry so it yields a moist, tender and succulent final dish. The longer the chicken is marinated, the better the dish. I usually marinate my tandoori for upto 48 hrs.





If you would like a spicier version: add 2-3 freshly chopped thai bird chilies and 1/2 tsp of red chili powder. Feel free to add as much as you like.





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INGREDIENTS:





3 lbs chicken pieces


1 small onion


1/2 cup tomato sauce


1/2 cup non-fat plain yogurt


1 tsp chopped ginger


2 garlic cloves


2 tsp coriander powder


1 tsp cayenne pepper to taste


2 whole cloves


1 tsp cumin seeds


4 cardamom pods


1 tsp garam masala


1 tsp salt


1/4 tsp red food coloring (optional)


lemon or lime


fresh cilantro leaves





METHOD:





1. Remove fat and skin from the chicken pieces and cut into the chicken 2 or 3 1';long x 1/2'; deep slits. Place in a dish and set aside.





2. In a blender, put the chopped onion, tomato sauce, yogurt, ginger, cayenne pepper, garlic cloves, coriander powder, cloves, cardamom pods, cumin seeds, salt, garam masala and red food coloring. Blend until they make a smooth paste.





3. Pour onto the prepared chicken, cover and leave to marinate in refridgerator for a minimum of 4 hours or overnight. Make sure the chicken is coated in the paste.





4. If cooking in an oven, preheat to 400 deg F, or get the coals burning on the BBQ.





5. Turn the chicken in the marinade to ensure full coverage of the spices, then arrange the pieces in a pan for the oven or on the BBQ grill. With the remainder of the marinade, brush over the chicken. For a fuller flavour, brush with marinade each time you turn the chicken.





6. Bake for 20 mins, turn chicken again, then broil for a further 5 mins or until chicken is browned %26amp; tender.





A good squeeze of fresh lemon or lime and garnish with fresh cilantro leaves, it's ready to serve.





These are delicious hot or cold and are great served with a fresh salad with a creamy yogurt dressing or naans and pulao.Any good tandori chicken recipes?
Easy Chicken Tandoori:





1 day 1 day prep


4 servings





3 lbs chicken pieces (legs, thighs)


3 tablespoons lemon juice


1 teaspoon salt


MARINADE


1 1/2 teaspoons ground ginger


1/2 teaspoon chili powder


1 1/2 teaspoons ground coriander


1 1/2 teaspoons ground cumin


1 1/2 teaspoons paprika


orange food coloring (optional)


6 fluid ounces yoghurt


5 cloves crushed garlic


2 tablespoons oil


1 teaspoon salt


shredded lettuce


thinly sliced red onion rings


cucumbers, cubes


lemon wedges, to serve





1. Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.


2. 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.


3. Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.


4. On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.


5. Serve with your favourite Indian bread and a bowl of yoghurt-chutney.
Tandoori Chicken





Ingredients


12 Chicken drumsticks and/or breast pieces (skin removed)


1 cup plain yoghurt or 2 cups Buttermilk


1 1/2 tbsp. red chilli powder


1 tbsp. ginger powder


2 tbsp. coriander powder


1 tbsp. garlic powder


1 tbsp. cumin powder


1/2 tbsp. garam masala


Meat tenderiser (optional)


2 tbsp. salt (use less if tenderiser contains salt)





Directions





Prick the chicken pieces with a fork all over.


Apply the tenderiser to the chicken pieces and let it stand for an hour or so.


The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.


Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.


Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.


Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.


Cover the bowl with a lid and let it stand for 6 hours.


If you plan to marinade for 12-15 hours, put it in the refrigerator.


The more time it is marinated, the better it will absorb the spices and the tastier it will be.


When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.


Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.


Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.


Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
Traditionally tandoori chicken was always made with small bird (600 gms) in a Tandoor (Clay oven) which has charcoal pit inside. The chicken is marinated with mix herbs and spices in yogurt which acts like tenderizer. The meat is cooked in high heat so that it is seared from out side but the inside remains moist and tender in spite of chicken being cooked thoroughly. To make perfect tandoori chicken you will need:





1 whole chicken skin removed(not more than 1200 gms - smaller if using free range chicken)


juice of one lime


11/2 tsp salt


Make slits across the breast and thigh of the chicken. Rub salt and lime juice all over the chicken and keep aside.





For marinade


1 cup yogurt (Hung in muslin cloth for 10/15 minutes)


1 tsp ginger paste


1 tsp garlic paste


11/2 tsp chili powder


1 tsp coriander seed powder


1 tsp cumin seed powder


1 tsp garam masala (mix spice) powder


1 tsp pomagranade seed or mangao powder(optional)


1 tbs plain flour


1/2 tsp salt


1 tsp veg oil





Mix everything togather and apply over the chicken on all sides. allow the chicken to marinate for 6/8 hours.


Before cooking baste the chicken with melted butter or ghee.


Cook on high heat in the oven(uncovered) 20/25 minutes or on the barbeque (preferably charcoal).


Sprinkle 1 tsp roasted cumin seeds powder over the chicken.


Serve with lime and sliced onion. (You may add chopped fresh coriander leaves to the onion)