Hi All
I spent many an hour in my local take away after i repaired their Tandoor and made good friends.
I was surprised that they used frozen whole chickens that they then skinned and took the meat of the carcass they then as you would expect use the bones to make a SIMPLE STOCK.
I am no expert but i suggest the following.
When the chicken is frozen the moisture in the cells expands as ice and ruptures the cells walls making the cells bigger. When its defrosted thses take on marinades and flavourings far better than fresh chicken, there is also the cost factor when in business.
The chicken was then cut up and put in a very large pan of water with plenty of tumeric added brought just to below boiling point and then simmered for 10 mins.
All of the impurities will be drawn out of the chicken and this will be seen in the froth that develops on the water.
strain and rinse with plenty of cold water to cool asap.
You could then use this chiken in most dishes and it is very moist.
This chicken would then be used in for example kormas etc.
If dishes were required with tandoori chicken then this was not the method used they rely totally on the marinade of spices etc to cleanse and tenderise the meat.
I must admit that i use fresh chicken breasts and that this pre cooking ensures very moist and clean tasting chicken
Regards Gary