About Donovan Fandre Expertise I had the only
nationally televised cooking series on microwave cooking that aired on
PBS and The Learning Channel for 8 years and I`ve also written 5 best
selling microwave cookbooks. I have been cooking by microwave for over 30 years and have accumulated expertise in cooking, defrosting, reheating, craft activities with microwave, dehydrating, and generally everything and anything pertaining to microwave use.
Experience
Past/Present clients Rubbermaid, Del Monte, Alaska Fish & Seafood, Sugar Council, LG Electronics
Question I have a samsung microwave oven with microwave, convection, grill, microwave-convection, and microwave-grill modes. I want to know in what mode should I cook Tandoori chicken and what should be the time and process?
Thank you in advance.
Answer Oh Niloy, what a treat you are in for. We lived in India for a few months and Indian cooking is one of our favorites.
Tandoori chicken - I prefer to use chicken thighs because they have more fat and don't dry out as sometimes happens with white meat, but use a whole chicken, cut up, if you prefer. Remove the skin and make half inch deep slits over the surface, 1 inch apart. Massage in your tandoori seasoning and marinate for 30-60 minutes. Place the chicken in a glass pie plate and cover with the dish cover or plastic wrap. Microwave on high power for about 6 minutes per pound or to an internal temperature of 165F, 73C. Wait 5 minutes and serve.
Or, my favorite way is to cook as directed above but for 5 minutes per pound or to an internal temperature of 140F, 60C and then remove the cover and place under a broiler for about 5 minutes or until slightly charred, Or, place the chicken pieces on a hot, charcoal or gas, grill and cook until slightly charred.
Or, place the pieces on a stove-top grill and cook until slightly charred.
The chicken will be juicier than if cooked in a tandoor oven.
