Chicken Tikka

Spice blend of your own style tandoori masala to make some tikka with a salad for dinner.
ingredients:
2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic minced
2 teaspoons ginger, fresh grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper ground
vegetable oil
preparation:
Remove the skin and make 23 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet.
After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate.
Better if leave in refrigerator over night.
Grill method

Rub each piece of chicken with a few drops of vegetable oil. Grill the chickenusing indirect heat over hot coals.
Oven method

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid.
Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
Serve hot. Enjoy 

Tandoori Chicken

Marinated Skinned Chicken can be cooked in the traditional clay Tandoor or in the oven.

ingredients:

 pcs chicken, skinned
2 tsp Ground Coriander
2 tsp Tandoori chicken powder
1 tsp Ground jeera
Dash garlic powder
Soy sauce (or yogurt)
Add to taste Salt
Add to taste Red pepper powder
preparation:
Take the chicken and make *deep* cuts in it (so that the masalas seep in quickly).
If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the masalas as a mixture or one at a time.
The idea is to let the masalas seep in the cuts with the soy sauce.
You can leave it for little
while to seep in.
If you are using yogurt you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the masalas in the yogurt first and then rub the stuff into the chicken cuts as before.
The yogurt tends to leave considerable amount of water behind.
DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken.
This will keep the pieces from getting dry if overcooked.
Cook the chicken till it starts turning brown, and the cuts you made start "expanding".
Serve hot

Afghan Chicken

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.

ingredients:

2 large Cloves garlic
1/2 tea sp Salt
2 c Plain, wholemilk yogurt
Juice and pulp of 1 large lemon, 3 to 4 table sp
1/2 tea sp Cracked black pepper
2 large Whole chicken breasts, about 2 pounds
preparation:
Put the salt in a wide, shallow nonreactive bowl with the garlic and mash them together until you have paste.
Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are Wellington.
Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight, up to a day and a half.
Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film.
Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked.
Serve at once.