Mix all of the ingredients together. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. Knead the bag to rub the marinade into the slashes. Any food cooked in a tandoor is called tandoori.
Turn the skewers over and grill for a further 2-3 minutes. Add the salt, turmeric and the ground ingredients.
When it's ready to go, heat up the grill and grill the chicken on skewers. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
Thread meat onto skewers leaving about -inch Valve Seal gap between each piece. Make deep slashes in the meat with a sharp knife.
Add the chicken pieces, squeeze air from the bag, and seal.
Heat the sauce until it thickens and then let it bubble for a while. Cayenne pepper or red chili powder, or other spices give it the red colour. It is a cylindrical clay oven used in Tran Caucasus, the Balkans, the Middle East, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire.5 lbs Boned Leg of lamb

Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix.
Outboard Engine Sealing Parts Before heating it, mix in 1/4 tsp corn starch. Blend it thoroughly and then pour into a leak-proof plastic bag. Prick all over with a sharp knife and cut into 1 inch cubes.

Dishes made in the tandoor.
Preheat grill to high.
Mix all of the ingredients together to form a marinade. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator). Let the chicken marinate for 3-4 hours.
Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
Reduce heat to medium.
Mix any remaining marinade with the oil and keep aside.
While they're grilling, take 1/2 cup of the marinade and put it in a small saute pan. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Keep aside.
To cook, lift the pieces from the marinade and wipe off the excess
Grill/broil with a hot flame for about 5 minutes per side to seal in juices, and then continue to cook over a lower flame until the meat is cooked through
Garnish with side of lettuce, sliced onion rings and lemon.
Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth.
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Indian traditional cookery is not complete without dishes made in a Tandoor. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
Wash the meat and dry it.
1. It is normally served and eaten with a green coriander chutney, or used in a preparing the curry Chicken Tikka Masala. The chicken is marinated in yogurt, and seasoned with tandoori masala. Grill for a further 6-8 minutes.
Chicken tikka is a Northern Indian & Bangladeshi dish made by grilling small pieces of chicken which have been marinated in spices and yogurt.
Tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan.
Put the meat into a bowl and add the liquidised ingredients.
Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Temperatures in a tandoor can approach 480C (900F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Set that aside until the chicken is done.