Easychickentandoori Recipes

TANDOORI CHICKEN RECIPE

Tandoori Chicken Recipe image

Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.

Provided by Swasthi

Time 40m

Number Of Ingredients 15

Ingredients

½ kg chicken ((500 to 700 grams))
½ cup greek yogurt ((hung curd))
¾ tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder ((kashmiri or any low heat chilli))
¼ tsp black pepper crushed ((powder))
1 tsp coriander powder ((daniya powder))
¼ tsp salt ((taste marinade & add more))
¼ tsp Turmeric ((haldi))
1 tsp kasuri methi ((dried fenugreek leaves))
1 tbsp lemon juice
1½ tbsp oil ((preferably mustard oil))
1 tbsp oil
1 tsp red chili powder
1 to 2 tbsp oil ((preferably mustard oil))

Steps:

To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
Pour oil and lemon juice as well.
Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
Make deep gashes over the chicken and add it to the bowl.
Marinate the chicken well into the gashes.
Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
Place a foil on a oven tray to collect the drippings.
Then keep a greased wired rack on the tray.
Place the chicken pieces over the wire rack.
Grill the chicken for about 15 mins.
For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
Turn the chicken to the other side and baste the red chili oil or marinade.
Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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

CHICKEN TANDOORI

Chicken Tandoori image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2 -inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

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

AARTI'S EASY TANDOORI CHICKEN

Aarti's Easy Tandoori Chicken image

Provided by Aarti Sequeira

Time 2h30m

Yield 2 servings

Number Of Ingredients 22

Ingredients

2 boneless, skinless chicken breasts
2 cups Aarti's Tandoori Marinade, recipe follows, divided
1 tablespoon vegetable oil
1 teaspoon honey
4 cups mixed salad greens
Olive oil, to taste
Lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
2 chiles de arbol
3 tablespoons fenugreek seeds
1 tablespoon coriander seeds
5 cloves
Seeds from 4 green cardamom pods
Seeds from 1 black cardamom pod
3 tablespoons paprika
1 teaspoon ground cinnamon
8 cloves garlic
1 (2-inch) piece fresh ginger, peeled
4 cups plain yogurt (recommended: full fat)
1/2 cup peanut oil
Juice of 2 limes
Kosher salt and freshly ground black pepper

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.

TANDOORI CHICKEN

Tandoori chicken image

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

Ingredients

juice 2 lemons
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
vegetable oil, for brushing
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

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

TANDOORI-STYLE CHICKEN

Tandoori-Style Chicken image

Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers - if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.

Provided by Melissa Clark

Categories dinner, roasts, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish

Steps:

For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.

Nutrition Facts : @context http, Calories 1262, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 88 grams, Fiber 1 gram, Protein 106 grams, SaturatedFat 22 grams, Sodium 892 milligrams, Sugar 2 grams, TransFat 0 grams

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

Ingredients

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!

CHEF JOHN'S TANDOORI CHICKEN

Chef John's Tandoori Chicken image

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

Ingredients

½ lime, juiced
1 ½ tablespoons plain yogurt
1 ½ tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs

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