Tandoori Chicken on a Stick Fusion Recipe

Tandoor is a clay oven. Tandoori chicken is probably the best known Indian dish world wide. In this recipe we will use skinless boneless chicken breast or chicken tenders, use typical Chicken Tandoori spices and bake in the conventional oven.

Ingredients

1. Onions Finely Chopped: 1 Cups
2. Garlic crushed: 4 Cloves
3. Coriander Powder: 1 Tablespoons
4. Cumin Powder: 1 Tablespoons
5. Turmeric powder: ½ teaspoon 
6. Fenugreek powder: ¼ teaspoon 
7. Ginger powder: ½ teaspoon 
8. Hungarian Paprika: 1 teaspoon
9. Bay Leaves: 2
10. Cinnamon powder: ½ teaspoon
11. Cloves powder: ¼  teaspoon
12. Yogurt: 1 Cup
13. Tomato Puree: ¼ Cup
14. Salt: 1 Tablespoon
15. Cayenne Pepper powder: 1 teaspoon
16. Chicken Skin less Boneless Breast: 2 Pounds
17. Bamboo Skewers: 16

Method

1. In a stainless steal, or plastic or glass bowl. Mix Items 1 through 15. Whisk. You should have a red/orange color paste. Don NOT add any water. This is the marinate.
2. Cut chicken breast in to about ¼" thick, 4" to 5" long, 1" to 2" wide strips. You should have about 16 strips. Pierce every strip with fork. Put the chicken in the marinate. Marinate for about 3 hours at room temperature or for about six to twelve hours in the refrigerator.
3. Slip chicken over the skewers like needle used for hemming. Place chicken on the stick in a greased cookie pan. Cover the dish with Aluminum foil. Don't discard marinate. we will use it to make dipping sauce in Step 5.
4. Preheat oven to 400º F. Bake with oven door close for about 15 minutes. Remove the Aluminum foil. Turn the chicken sticks over and bake another 10 minutes without covering with Aluminum foil. The Chicken should look reddish brown. Check if done. Do NOT over cook, it will get dry. 
Goes well with Punjabi Garden Salad.
5. Heat a skillet. Put about 2 Tablespoons of Olive oil. Add the marinate saved in Step 3. Bring it a boil. Turn down heat and reduce it by about 50% on low heat. This does two things. It kills the bacteria left from the raw chicken, and it thickens the sauce concentrating all the flavors. You will have to adjust salt and pepper to taste. Your dip is ready.