SHEET-PAN TANDOORI CHICKEN
This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn't much to clean up when dinner is over! -Anwar Khan, Iriving, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally., Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.
Nutrition Facts : Calories 589 calories, Fat 27g fat (9g saturated fat), Cholesterol 186mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 6g fiber), Protein 52g protein.
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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
TANDOORI-STYLE CHICKEN
The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-size zip-top bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or up to 1 day).
- Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once. Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 599 g, Fat 34 g, Fiber 1 g, Protein 63 g, SaturatedFat 9 g
TANDOORI CHICKEN AND VEGETABLE SHEET-PAN SUPPER
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.
Provided by Tracy Pollan
Categories HarperCollins Chicken Sheet-Pan Dinner Curry Ginger Yogurt Lime Juice Potato Mushroom Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
- In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
- Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
- Set a rack in the upper-third of the oven and preheat the oven to 425°F.
- Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
- Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
- Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.
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- In a small bowl, combine the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight.
- In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with the garam masala, salt, and pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.
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- In a small bowl, combine Greek yogurt, tandoori seasoning blend, olive oil, salt, and pepper. Stir to combine, then use a pastry brush to spread it over the top of your chicken thighs (reserve some marinade for the vegetables). Place chicken on an aluminum foil-lined baking sheet.
- Add zucchini, onion, cauliflower, and potatoes in a large bowl. Toss with remaining yogurt marinade, then pour onto the baking sheet surrounding the chicken thighs. (If you run out of space, place leftover veggies on a second baking sheet). Let sit at least 30 minutes.
- When ready, preheat oven to 400 F. Cook for 25 minutes (you can cook the additional tray of vegetables at the same time), rotating once about halfway through.
- Turn the broiler on high, then cook chicken and veggies about 2-5 minutes, just until the top of the chicken browns (be careful not to burn!). Serve with fresh cilantro and lemon wedges.
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