Hedgiehogs Tandoori Chicken 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

QUICK AND HEALTHY TANDOORI CHICKEN

Quick and Healthy Tandoori Chicken image

This yogurt and curry marinade produces moist, tender chicken that gets charred under broiler.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 pounds total)
2 cups plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon curry powder
2 teaspoons finely grated fresh ginger
1 clove garlic, finely grated
Kosher salt
2 tablespoons chopped fresh cilantro
Rice and roasted cauliflower, for serving, optional

Steps:

Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

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

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

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!

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

Ingredients

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!

KANEEZ'S TANDOORI CHICKEN

Kaneez's Tandoori Chicken image

Provided by Molly O'Neill

Categories dinner, weekday, roasts, main course

Time 45m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 3-pound chicken, quartered and skinned
1 teaspoon salt
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
2 teaspoons minced ginger root
1 1/2 teaspoons garam masala or tandoori seasoning
1/4 cup vegetable oil

Steps:

Using a sharp knife, slash the chicken diagonally along the grain. The slashes should be about 1/2-inch deep and about 1/2-inch apart. Rub the slashes with the salt and set the chicken in a ceramic bowl. In another bowl, combine the yogurt, lemon juice, vinegar, garlic, ginger and garam masala and pour over the chicken. Cover and marinate in the refrigerator overnight.
One hour before serving, remove the chicken from the refrigerator and preheat the oven to 500 degrees. (This chicken can also be cooked on a charcoal grill; if using one, light the coals at this point.) Remove the chicken from the marinade and pat dry. Drizzle each piece with oil and roast for 35 to 45 minutes, or until the juices run clear. (If using a grill, cook for 20 to 30 minutes on each side, or until the skin is crisp and the juices run clear.)

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 35 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 12 grams, Sodium 772 milligrams, Sugar 3 grams, TransFat 0 grams

EASY TANDOORI CHICKEN WITH YOGURT SAUCE

Easy Tandoori Chicken with Yogurt Sauce image

Making your family's favorite take-out Indian food is easier than you think -- and much healthier.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Steps:

Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

Nutrition Facts : Calories 346 g, Fat 7 g, Fiber 1 g, Protein 55 g

ALMOST TANDOORI CHICKEN

Almost Tandoori Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup Greek yogurt
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed

Steps:

Preheat oven to 500 degrees F.
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.

TANDOORI CHICKEN

Tandoori Chicken image

Provided by Bela Banerjee

Categories Chicken Ginger Bake Marinate Yogurt Diwali Lemon Spice Healthy Bon Appétit New Jersey

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 3 1/4-pound chicken, cut into 8 pieces
1/4 cup fresh lemon juice
1 8-ounce container plain low-fat yogurt
3 garlic cloves, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon turmeric

Steps:

Pat chicken dry. Cut several slits in each piece. Rub with lemon juice. Combine all remaining ingredients in baking dish. Add chicken to yogurt mixture and turn to coat. Cover and refrigerate 2 hours or overnight, turning occasionally.
Preheat oven to 400°F. Butter baking pan. Arrange chicken skin side up in prepared pan. Roast 15 minutes. Turn chicken and roast 15 minutes longer. Reduce heat to 350°F. Turn chicken skin side up and roast until cooked through, about 15 minutes. Transfer to platter and serve.