Scallion Blini With Chicken In Tandoori Bbq Sauce Recipes

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AARTI'S EASY TANDOORI CHICKEN



Aarti's Easy Tandoori Chicken image

Provided by Aarti Sequeira

Time 2h30m

Yield 2 servings

Number Of Ingredients 22

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 BOWLS RECIPE



Tandoori Chicken Bowls Recipe image

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Provided by Anna Stockwell

Time 45m

Yield 4 servings

Number Of Ingredients 13

½ cup plain whole-milk Greek yogurt
2 tsp. tomato paste
1½ tsp. paprika
1 tsp. ground coriander
5 tsp. kosher salt, divided
1½ lb. skinless, boneless chicken breasts, cut into 2" pieces
¼ cup plus 2 Tbsp. grapeseed or vegetable oil, divided
1 medium butternut squash (about 2 lb.) peeled, cut into 1" pieces
6 scallions, thinly sliced
6 Tbsp. fresh lime juice
2 Tbsp. finely chopped peeled ginger (from one 3" piece)
3 cups cilantro leaves with tender stems; plus more for serving (optional)
Steamed rice (for serving)

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 450°F. Mix yogurt, tomato paste, paprika, coriander, and 2 tsp. salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.
  • Rub a rimmed baking sheet with 1 Tbsp. oil. Arrange chicken on sheet, making sure there's space around each piece.
  • Toss squash, 1 Tbsp. oil, and 1 tsp. salt on another rimmed baking sheet and spread out into a single layer.
  • Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15-17 minutes.
  • Meanwhile, purée scallions, lime juice, ginger, 3 cups cilantro, 3 Tbsp. water, and remaining ¼ cup oil and remaining 2 tsp. salt in a blender until smooth.
  • Divide rice among bowls. Top with sauce, chicken, squash, and cilantro leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.
  • Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 300°F oven before serving.

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

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

TANDOORI CHICKEN



Tandoori Chicken image

A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. -Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1-1/2 cups plain Greek yogurt
3 chipotle peppers in adobo sauce, minced
1 tablespoon minced fresh gingerroot
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon fennel seed
3/4 teaspoon ground fenugreek
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon pepper
6 bone-in chicken thighs (about 2 pounds)
HONEY-LIME SAUCE:
2 tablespoons water
2 teaspoons honey
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes., Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.,

Nutrition Facts : Calories 310 calories, Fat 20g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

TANDOORI-STYLE BARBEQUE SAUCE



Tandoori-Style Barbeque Sauce image

Categories     Sauce     Ginger     Quick & Easy     Yogurt     Lemon     Spice     Summer     Simmer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 9

1 tablespoon vegetable oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, chopped and mashed with 1/2 teaspoon salt

Steps:

  • In a small saucepan cook oil, paprika, cumin, cardamom, ginger, and cayenne over moderate heat until mixture begins to sizzle and cook, stirring, 1 minute more. In a bowl stir together remaining ingredients and salt to taste and stir in spice mixture until combined.

BBQ TANDOORI-STYLE CHICKEN



BBQ tandoori-style chicken image

This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken

Provided by Anjum Anand

Categories     Buffet, Dinner

Time 35m

Number Of Ingredients 10

8 chicken thighs , on the bone, skin removed
2 tbsp lemon juice , plus wedges to serve
large knob of butter , to serve
125g pot full-fat plain yogurt
4 fat garlic cloves
thumb-sized piece ginger , peeled
½ - ¾ tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp vegetable oil

Steps:

  • Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
  • Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
  • Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium

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

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

TANDOORI CHICKEN



Tandoori Chicken image

Make this Tandoori Chicken recipe without a fancy oven! You just need BBQ sauce, yogurt, herbs and spices -- and grill -- for this Tandoori Chicken.

Provided by My Food and Family

Categories     Home

Time 2h39m

Yield 4 servings

Number Of Ingredients 12

1/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup plain nonfat Greek-style yogurt
2 Tbsp. lemon juice
1 Tbsp. oil
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. minced fresh ginger
1/4 tsp. chili powder
1-1/2 lb. chicken drumsticks, skin removed

Steps:

  • Mix all ingredients except chicken. Reserve 1/4 of the sauce. Pour remaining over chicken in shallow dish; turn to coat both sides of each drumstick. Refrigerate 2 hours to marinate.
  • Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (165ºF), turning and brushing occasionally with reserved sauce.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g

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