Almost Tandoori Chicken Recipes

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TANDOORI CHICKEN



Tandoori Chicken image

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

Provided by Elise Bauer

Categories     Dinner     Grill     Restaurant Favorite     Chicken     Indian

Time 6h55m

Yield 6

Number Of Ingredients 13

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Steps:

  • Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
  • Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

Nutrition Facts : Calories 182 kcal, Carbohydrate 7 g, Cholesterol 57 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 427 mg, Sugar 3 g, Fat 12 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories     World Cuisine Recipes     Asian     Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!



Restaurant-Style Tandoori Chicken in the Oven! image

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.

Provided by JewelerByTradeChefW

Categories     Chicken Breast

Time 1h10m

Yield 12 pcs chicken, 4 serving(s)

Number Of Ingredients 15

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

Steps:

  • In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  • Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
  • Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
  • When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
  • Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
  • Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  • NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
  • Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
  • See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

WEEKNIGHT TANDOORI CHICKEN



Weeknight Tandoori Chicken image

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it's quick and easy enough for any busy weeknight.

Provided by Lisa Leake

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Coriander     Cumin     Tomato     Spinach     Coconut     Quick & Easy     Dairy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil (or coconut oil)
1 (13-ounce) can coconut milk
1 (8-ounce) can tomato sauce
2 ounces fresh spinach (about 2 to 2 1/2 cups)
6 servings brown rice, cooked according to package directions
Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Steps:

  • In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
  • In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
  • Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
  • Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

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