Can I make Tandori chicken without a tandori over ? Recipe please?

I have only had this from Indian restaurants, and its so good! Any simple recipies? Thank you~ PS just the meat, not dishes it might be put into. Boneless breast only.Can I make Tandori chicken without a tandori over ? Recipe please?
Tandoori Chicken





4 boneless skinless chicken breasts


2 tablespoons lemon juice


1 tablespoon olive oil


2 teaspoons turmeric


2 teaspoons paprika


2 teaspoons fresh gingerroot, finely chopped


2 garlic cloves, finely chopped


1 teaspoon salt


1 teaspoon curry powder


1 teaspoon ground cardamom


1/2 teaspoon chili powder


3/4 cup low-fat yogurt





Make 3-4 deep diagonal cuts in each chicken breast.


Sprinkle with lemon juice.


Combine next 9 ingredients in a bowl; then mix in the yogurt.


Coat chicken well with the tandoori marinade.


Place in a bowl, cover, and chill for at least 4 hours or over night.


Place chicken on a preheated grill; brush with extra marinade.


Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).


Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).Can I make Tandori chicken without a tandori over ? Recipe please?
Don't need a tandoori oven! Do this:








Tandoori Chicken





One whole or cut up chicken, or 8 favorite chicken parts


Juice from one lemon


2 tsp. salt


1 tsp. cumin seed


1 tsp. coriander seed


1 tsp. crushed dried red pepper


1 large onion cubed


6 cloves garlic (or more)


1 inch peeled fresh ginger


2 tsp. turmeric


1/2 C Vegetable oil (I never double the oil if I double the recipe 鈥?it isn鈥檛 needed)


1 tbsp. vinegar


1 C plain yogurt (if you double the recipe 鈥?use one large container of yogurt)





1. Rinse, dry %26amp; remove all fat (skin if desired). Make 2 diagonal cuts on thigh and leg (separate if desired for easier handling later)


2. Put all above ingredients (except yogurt and chicken) into blender and blend until smooth. Add yogurt.


3. Coat all surfaces, let marinate at least 4 hours room temperature or overnight in refrigerator. (Works almost as well straight away)


4. Bring chicken to room temperature to roast


5. Place chicken in well buttered roasting pan just large enough to hold chicken


6. Pour marinade over chicken - DO NOT cover with foil or lid


7. Place in lower third of preheated 375 oven


8. Roast for 30 min. basting occasionally. Turn chicken to other side %26amp; repeat if using whole chicken. Check for doneness.


9. Serve with rice
I'm not sure what country you are in, but in Australia you can buy Tandoori paste in any supermarket. The jar should have instructions on how to use it.





Whenever I cook tandoori chicken, I dice about 500grams of chicken, and coat it with a mixture of 3 tablespoons of Tandoori paste and 3 table spoons of natural yogurt, then it's best if you leave it in the fridge overnight, but not a drama if you don't.


Then you can cook it in a non-stick frying pan. I've done it in the oven also, and honestly, it didn't taste that much different. As long as you don't over cook it in the frying pan, the chicken won't be too dry.
Cooks Illustrated, my Culinary Bible has a technique that does NOT employ the use of the $750 oven ';required'; to make this classic Indian dish, Tandoori Chicken......





The thing that I really dislike about Cooks, though, is that they are a greedy bunch.. they won't let you get a recipe off their site unless you subscribe.......





Unlike KraftFoods and other food manufacturers, they offer free recipes just for signing up...They also send you email recipes, which is great.....








Here's one that is for Cornish Game Hens, but can be adapted to Boneless Skinless Chicken Breasts, although I would recommend cooking them WITH the skin on, then removing after cooking. This insures that the chicken is moist and cooked properly throughout:








Tandoori Marinated Cornish Hens on the Rotisserie





(THIS RECIPE IS COURTESY OF FOOD NETWORK)





This can also be done on the grill or in the oven:





* 1 medium yellow onion, coarsely chopped


* 6 cloves garlic, coarsely chopped


* 1-inch fresh ginger, peeled and coarsely chopped


* 1 teaspoon saffron threads


* 1/4 cup fresh lime juice


* 16 ounces plain yogurt, drained through a strainer lined with cheesecloth for 2 hours


* 2 teaspoons kosher salt


* 1 teaspoon coriander


* 1 teaspoon ground cumin


* 2 teaspoons cayenne


* 1 teaspoon turmeric


* 1/2 teaspoon ground white pepper


* 4 cornish hens


* Thinly sliced white onion


* Fresh cilantro sprigs


* Lime wedges





Directions





Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl. Stir to combine.





Place the hens in a baking dish and rub the entire hen, including the cavity with the marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to 24 hours.





Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1 1/4 hours or until cooked through.





Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are grilling. Right before serving, remove the onions from the water and pat dry. Half the hens and serve with onion slices, cilantro sprigs and lime wedges.








All for free.........





Christopher K.
just use tandoori paste, follow any instructions on the jar, generally you just put it in a bowl and add chicken, stir etc. and you can barbecue it
http://www.goodhousekeeping.com/recipefi鈥?/a>