INDIAN TANDOORI CHICKEN
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
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
TANDOORI CHICKEN
Provided by Food Network
Categories main-dish
Time 7h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Pat dry the whole chicken, and then make slits on it.
- Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
- Cover the bowl and refrigerate 6 to 8 hours or overnight.
- Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
- Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.
AARTI'S EASY TANDOORI CHICKEN
Provided by Aarti Sequeira
Time 2h30m
Yield 2 servings
Number Of Ingredients 22
Steps:
- Toss the chicken breasts in 1 cup tandoori marinade. Cover and refrigerate for at least 2 hours, or up to overnight.
- In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through. Alternately, you can also grill the chicken. Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer. Stir in the honey and turn off the heat. Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste. Serve each chicken breast over a bed of greens and top with the heated tandoori sauce.
- To make the Marinade:
- Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes. Stir to avoid burning. Pour the mixture into a coffee or spice grinder and grind to a fine powder.
- Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice. Process the mixture until as smooth as possible. Add the spice powder and process again. Season the mixture with salt, and pepper, to taste. Keep the marinade in the refrigerator until ready to use.
EASY CHICKEN TANDOORI
Nicer then the paste from a jar! Can also be completely baked on the barbecue, but be careful with the heat! The marinade can also be used for fish, large prawns or lobster, but leave out the chilli powder and halve the amount of garlic.
Provided by PetsRus
Categories Chicken
Time P1DT1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
- 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
- Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
- On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
- Serve with your favourite Indian bread and a bowl of yogurt-chutney.
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
- Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
- Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
- Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
WEEKNIGHT TANDOORI CHICKEN
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
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!
RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
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
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!
CHEF JOHN'S TANDOORI CHICKEN
Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
- Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 214.9 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 93.4 mg, Sugar 0.4 g
TANDOORI CHICKEN
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
- Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
- Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium
SHEET-PAN TANDOORI CHICKEN
This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn't much to clean up when dinner is over! -Anwar Khan, Iriving, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally., Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.
Nutrition Facts : Calories 589 calories, Fat 27g fat (9g saturated fat), Cholesterol 186mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 6g fiber), Protein 52g protein.
More about "easy tandoori chicken recipes"
QUICK AND EASY TANDOORI CHICKEN RECIPE: MAKE TANDOORI …
From masterclass.com
2.2/5 (4)Category DinnerCuisine IndianTotal Time 2 hrs 25 mins
- 1. In a large bowl, combine the yogurt, garlic, ginger, chili powder, garam masala, cumin, olive oil, lemon juice, salt, and pepper. Stir well, until marinade is uniform. 2. To prepare chicken pieces, make small, deep cuts into the flesh, so the marinade fully infuses with the meat. Add the chicken to the bowl, and turn to coat. Cover, and refrigerate for at least 2 hours. 3. Preheat the grill, brush grates with oil, and cook the chicken, basting periodically with olive oil or melted butter, over medium-high heat until blistered and cooked all the way through, at least 25 minutes.
- *__In the oven:__* Preheat the oven to 400°F. Line a baking sheet with aluminum foil, and place a grill rack on top. Arrange chicken with a little space between the pieces, and roast for 30 minutes, basting and flipping halfway through.
- Incorporate Indian spices into your cooking to create memorable meals. Learn from Alice Waters [here](https://www.masterclass.com/classes/alice-waters-teaches-the-art-of-home-cooking).
EASY TANDOORI CHICKEN RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 192 per servingTotal Time 8 hrs 45 mins
- Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally.
- Preheat oven to 400°F with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130°F, 15 to 17 minutes. Turn broiler on.
- Broil chicken until thermometer registers 165°F, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges.
TANDOORI CHICKEN (EASY SKILLET TANDOORI CHICKEN RECIPE)
From thecookierookie.com
EASY TANDOORI CHICKEN RECIPE - SUKHI'S
From sukhis.com
TANDOORI CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
EASY TANDOORI CHICKEN RECIPE (7 INGREDIENTS!) - CHEF SAVVY
From chefsavvy.com
EASY TANDOORI CHICKEN RECIPE - FROM THIS KITCHEN TABLE
From fromthiskitchentable.com
EASY TANDOORI-STYLE CHICKEN | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
EASY TANDOORI CHICKEN RECIPE IN THE OVEN | WHOLESOME YUM
From wholesomeyum.com
EASY TANDOORI CHICKEN RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
TANDOORI CHICKEN THIGHS - EASY CHICKEN RECIPES
From easychickenrecipes.com
EASY TANDOORI CHICKEN RECIPE - THE SPICE HOUSE
From thespicehouse.com
THE BEST TANDOORI CHICKEN RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
GRILLED TANDOORI CHICKEN RECIPE (EASY & JUICY!) - AVERIE COOKS
From averiecooks.com
RECIPE | TANDOORI CHICKEN BOUDIN USING SPECIAL INGREDIENTS EASY …
From specialingredients.it
SHEET PAN TANDOORI CHICKEN AND VEGETABLES - FOODIECRUSH .COM
From foodiecrush.com
SUPER EASY OVEN BAKED TANDOORI CHICKEN RECIPE - COOKING CANARY
From cookingcanary.com
TANDOORI CHICKEN MARINADE - EASY CHICKEN RECIPES
From easychickenrecipes.com
TANDOORI CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TANDOORI CHICKEN - JO COOKS
From jocooks.com
TANDOORI CHICKEN | TANDOORI MURGH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
AN EASY TANDOORI CHICKEN RECIPE | LOWS TO LUXE
From lowstoluxe.com
TANDOORI CHICKEN | CHICKEN.CA
From chicken.ca
EASY TANDOORI CHICKEN RECIPE - HOW TO MAKE TANDOORI CHICKEN ON …
From hinzcooking.com
OVEN BAKED TANDOORI CHICKEN | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN TANDOORI - RECIPES MADE EASY
From recipesmadeeasy.co.uk
TANDOORI CHICKEN RECIPE (AUTHENTIC, EASY AND BEST) - CUBES N …
From cubesnjuliennes.com
EASY TANDOORI CHICKEN RECIPE - VIKALINKA
From vikalinka.com
TANDOORI CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY TANDOORI CHICKEN RECIPE | VIDEO TUTORIAL - RECIPE52.COM
From recipe52.com
EASY TANDOORI CHICKEN RECIPE - MASHED
From mashed.com
EASY BAKED TANDOORI CHICKEN - NISH KITCHEN
From nishkitchen.com
OVEN BAKED TANDOORI CHICKEN - HOW TO PREPARE IN 3 EASY STEPS
From tasteasianfood.com
EASY TANDOORI CHICKEN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
TANDOORI CHICKEN | JAMIE OLIVER
From jamieoliver.com
EASY TANDOORI CHICKEN RECIPE | HEALTH.COM
From health.com
EASY TANDOORI CHICKEN | THE ADVENTURE BITE
From theadventurebite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #main-dish #poultry #asian #indian #easy #low-fat #chicken #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #chicken-breasts #number-of-servings #presentation #served-hot #3-steps-or-less #4-hours-or-less
You'll also love