Homemade Tandoori Chicken Recipe - No tandoor method

Today we are using chicken wings but go ahead and use legs or cut breast meat. This really is so simple and will give you the taste you love so much from your Indian restaurant. We start with a bowl of curd or plain yoghurt, garlic ginger cumin methi chilli and orange or red colour. Mix all together to create a bright orange red paste, now add your chicken and let it sit in a cool place for a min of 2 hours, overnight is great. Simply now place the chicken on a griddle, skillet or flat frying pan and cook. We will then hold them over a naked flame to finish them off. You could also put these straight on to your bbq. The term tandoor /tɑːnˈdʊər/ refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Curry spices, Chilli, coriander, cumin, turmeric, cardamon, mustard seeds, fenugreek, cinnamon, bay leaves, garam masala, in fact any blend of spices we love it. Balti, rogan josh, madras, tikka, tikka masala, popadums, bhuna, biryani, dhansak, dupiaza, kaftan, nega, sambar, vindaloo, tandoor, ghee, chapati, paratha, kulcha, bhatoora, gobi, atta, rice, toor, urad, rajma, thali, jhola, sambar, raita, vegetable curry, fish,curry, dal, aloo, keema, korma, madras, jalfrezi, sag, bhaji, pasanda, brinjal, haldi, curry leaves, channa, nan bread you name it we are crazy about it. Chutney, pickles, curry pastes, curry powder, roti, fish fry, Tamil food, Hindi dishes, goa or goan curry, Karnataka,Kerala,Tamil Nadu, Bengali, Bangladeshi, Maharashtra, Gujarat, Kashmir, Punjab, Khyber Pakhtunkhwa, Sindh, Andhra Pradesh and Telangana
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