tandoori chicken indian style?
when ever i make tandoori chicken the marination thingdoesnt go inside.i mean inside it seems like only chicken without the spices.i have tried marinating it for 1 day or for 1 hr both.
can anyone tell me what do i do to correct it.??
I am a former chef and it will never really go entirely through the meat, you can make small slits along the bones or if using breasts small cuts, turn the meat every so often to mix it up.
It will not be ornage right the way through the meat, you want about 1/8 to 1/4 inch in the flesh, additional tenderizing things like more lemon juice or I use yougart and a bit of buttermilk. It is not a big deal as long as the flavour is there the meat has all the colour it is going to get even with 1 day of marinating, I have friend in Indian places they use more food colour for the bright orange or ed colour, but home style is less of an issue.
I am a former chef and it will never really go entirely through the meat, you can make small slits along the bones or if using breasts small cuts, turn the meat every so often to mix it up.
It will not be ornage right the way through the meat, you want about 1/8 to 1/4 inch in the flesh, additional tenderizing things like more lemon juice or I use yougart and a bit of buttermilk. It is not a big deal as long as the flavour is there the meat has all the colour it is going to get even with 1 day of marinating, I have friend in Indian places they use more food colour for the bright orange or ed colour, but home style is less of an issue.
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