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!
TANDOORI CHICKEN
Marinated overnight, this gnarly, tender tandoori chicken has incredible depth of flavour.
Provided by Jamie Oliver
Categories Mains Chicken Dinner Party Indian
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
- Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
- Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
- Once you're ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
- When the time's up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
- Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
- Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
- Pick over the coriander leaves before serving. Delicious with steamed rice and raita.
Nutrition Facts : Calories 500 calories, Fat 22.7 g fat, SaturatedFat 5.8 g saturated fat, Protein 66.6 g protein, Carbohydrate 8 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.2 g salt, Fiber 4.7 g fibre
CHICKEN TANDOORI IN OVEN
In this recipe, I will explain to you how to cook tandoori chicken with the electric oven, which is the standard kitchen equipment in most of the modern kitchen. You will find that it is easier than you think.
Provided by KP Kwan
Categories Appetizer
Time 1h
Number Of Ingredients 17
Steps:
- Cut the chicken into large chunks, bone-in, remove the skin.
- Make a few gashes at the thick part of the meat.
- Put the yogurt into a cloth bag, and let the liquid drip off until it stops.
- Mix all the ingredients for the marinade, combine with the chicken chunks.
- Marinate for at least three hours.
- Preheat the oven to 200°C/390°F.
- Line a baking tray with aluminum foil. Arrange the chicken on the tray.
- Bake the chicken for fifteen minutes.
- Brush some melted butter on the chicken.
- Tun over the chicken and continue baking for another twenty minutes or until the edges turn slightly charred.
- Remove and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 7 grams saturated fat, ServingSize per drumstick, Sodium 931 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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 BREAST
Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.
Provided by vpecchia
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
- Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 3.2 g, Cholesterol 66.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 82 mg, Sugar 0.4 g
TANDOORI CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.
- Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.
TANDOORI ROASTED CHICKEN
Provided by Food Network
Time 8h25m
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
- Preheat oven to 375 degrees.
- Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts.
- Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal.
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
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