TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE
Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
- Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the cilantro-mint sauce.
LASAN CHICKEN WITH TANDOORI STYLE MASALA AND MINT CHUTNEY RECIPE
Steps:
- 1. Preheat oven to 200°C. 2. Trim the thin end of the drumstick by cutting the sinew, scraping the meat halfway down the bone towards the thick end of the drumstick. Blanch the chicken in simmering water infused with turmeric, salt and mild red chilli powder for 3-5 minutes and remove using a slotted spoon and let the meat cool down. 3. To then marinate the chicken, dry the pieces and sprinkle with salt. Rub with garlic and ginger paste and a squeeze of lime and leave to marinade for 30 minutes. 4. Add 3 tablespoons of yoghurt into a large bowl, add all the 2nd stage tandoori spice ingredients and massage into the chicken, then leave to marinade overnight. For the mint chutney 5. For the mint chutney, blend all chutney ingredients together in a food processor until smooth, adjust seasoning to taste and refrigerate in an airtight container overnight. To cook 6. Heat a frying pan with a small amount of oil then place the marinated drumstick in to seal for 1 minute on each side followed by the scored chicken breasts and again cook for a minute on each side. Place the browned chicken pieces in the pre-heated oven and roast for 6-8 minutes, turn the chicken pieces now and again to ensure they cook evenly. 7. Mix the coriander and olive oils and season with the lemon juice, chat masala and black pepper. Dress the baby leaves and serve alongside the chicken with the mint chutney. * The EU doesn't recommend the use of mustard oil in cooking so we would recommend you use ghee or another oil as an alternative.
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
WHOLE TANDOORI CHICKEN
Simple dish, serve with thinly sliced onion and lemon wedges and/or coriander and mint chutney. The same marinade can be used for chicken tikkas (cubed skinless chicken breasts), chicken drumsticks/legs and even chicken wings.. great for the BBQ.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and dry the chicken, leave the skin on.
- In a blender or liquidizer, add in the chopped onion, ginger and garlic and grind to a fine paste.
- Pour the onion mixture into a bowl, and add in the rest of the ingredients - ground spices and salt, lemon juice, yoghurt, tomato puree and oil and give it all a thorough mix.
- I use the roasting tin that I cook the chicken in, to marinade the chicken as well!
- So, line a roasting tin with foil (makes washing up easier!), place the chicken in the roasting tin and pour the marinade onto the chicken and rub it in all over on the outside and the inside as well and cover the tin with another piece of foil.
- Refrigerate for at least 8 hours but preferably over-night.
- Preheat the oven to gas mark 4/350F/180°C.
- Remove the chicken from the fridge and let it stand at room temperature for at least 30-45 mins before cooking (on a warmer day, 30 mins will do).
- Place the chicken in the centre shelf of the oven for 1 hour, basting with the juices from the tin half way through.
- After 1 hour, take the foil off and return the chicken back to the oven for another 20 minutes basting every 10 minutes to nicely brown and crisp up the skin.
- Remove the chicken from the oven and cover with foil and leave it to rest for 20 minutes before serving.
Nutrition Facts : Calories 768.6, Fat 57, SaturatedFat 15.3, Cholesterol 229.1, Sodium 814.5, Carbohydrate 6.9, Fiber 1.2, Sugar 2.2, Protein 54.7
TANDOORI-STYLE CHICKEN
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
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
More about "lasan chicken with tandoori style masala and mint chutney recipes"
CHICKEN TANDOORI WITH MINT CHUTNEY - KITCHEN MAI
From kitchenmai.com
5/5 (1)Total Time 8 hrs 50 minsCategory Appetizer, Main CourseCalories 454 per serving
GRILLED TANDOORI-STYLE CHICKEN WITH A MINT YOGURT …
From more.ctv.ca
Servings 4-6Total Time 5 hrs 45 mins
TANDOORI CHICKEN | TANDOORI CHICKEN RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY RECIPE
From epicurious.com
EASY TANDOORI CHICKEN RECIPE | VIDEO TUTORIAL - RECIPE52.COM
From recipe52.com
EASY SPICY CHICKEN TANDOORI / TIKKA MASALA
From bonmasala.com
TANDOORI CHICKEN WITH INDIAN GREEN CHUTNEY - THE JOYFUL …
From susanjoyfultable.com
LASAN CHICKEN WITH TANDOORI STYLE MASALA AND MINT CHUTNEY RECIPE
From wikifoodhub.com
OVEN TANDOORI CHICKEN WITH MINT YOGURT - SIMPLY SCRATCH
From simplyscratch.com
CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
From onceuponachef.com
TANDOORI CHICKEN WITH GREEN CHUTNEY - YUMMY O YUMMY
From yummyoyummy.com
TANDOORI CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
TANDOORI CHICKEN WITH MINT-CHILLI YOGURT | POULTRY RECIPES
From weber.com
TANDOORI CHICKEN | TANDOORI MURGH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
TANDOORI CHICKEN RECIPE (AUTHENTIC, EASY AND BEST)
From cubesnjuliennes.com
TANDOORI GRILLED CHICKEN WITH MINT RAITA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN TANDOORI WITH MINT CHUTNEY – KITCHEN MAI | RECIPE
From pinterest.com
REVIEWS - TANDOORI CHICKEN WITH MINT YOGHURT
From asianfoodnetwork.com
ROAST CHICKEN WITH CILANTRO-MINT CHUTNEY RECIPE - NIK SHARMA
From foodandwine.com
LASAN LAL MIRCH CHUTNEY RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
RESTAURANT-STYLE GREEN CHUTNEY RECIPE FOR TANDOORI CHICKEN
From gohealthyeverafter.com
TANDOORI SPICED BAKED CHICKEN IN YOGURT MASALA - YVONNE MAFFEI
From myhalalkitchen.com
TANDOORI CHICKEN RECIPE - MAYA KITCHENETTE
From mayakitchenette.com
AUTHENTIC TANDOORI CHICKEN (RESTAURANT STYLE) - TINTORERA
From tintorera.la
TANDOORI CURD- MINT CHUTNEY - RUCHISKITCHEN
From ruchiskitchen.com
TANDOORI CHICKEN WITH CHUTNEY AND MINT YOGHURT SAUCE
From epicspice.com
CLUCKING GOOD TANDOORI CHICKEN - URBAN RAJAH
From urbanrajah.com
TANDOORI MINT CHUTNEY | MINT DIP FOR TANDOORI CHICKEN - YOUTUBE
From youtube.com
TANDOORI MASALA CHICKEN CHAAT RECIPE | SAMINA JALIL | MASALA TV
From masala.tv
EASY TANDOORI-STYLE CHICKEN | RECIPE | KITCHEN STORIES
From kitchenstories.com
TANDOORI CHICKEN NAANWICH - KITCHEN @ HOSKINS
From kitchenathoskins.com
BEST TANDOORI CHICKEN RECIPE - HOW TO MAKE TANDOORI CHICKEN
From goodhousekeeping.com
TANDOORI CHICKEN RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
CHICKEN TANDOORI MASALA - GORDON RAMSAY - THE COOK BOOK
From thecookbook.pk
TANDOORI CHICKEN WITH MANGO YOGURT CHUTNEY - JZ EATS
From jz-eats.com
MALAI (CREAMY) CHICKEN TANDOORI - KITCHEN MAI
From kitchenmai.com
BONELESS TANDOORI CHICKEN - A QUICK AND EASY RECIPE
From thecurrymommy.com
TANDOORI CHICKEN RECIPE - KOTHIYAVUNU.COM
From kothiyavunu.com
TANDOORI CHICKEN WITH MINT CORIANDER RELISH - MASALAKORB
From masalakorb.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 »
You'll also love