Tandoori Chicken Bowls Recipes

CHICKEN TANDOORI

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 CHICKEN AND CAULIFLOWER RICE BOWL

Steps:

• Sandwich the chicken breasts between two pieces of plastic wrap and pound them out until just under 1/2-inch thick all over. Whisk together 1 cup of the yogurt, 1 tablespoon of the lemon juice, 2 teaspoons of the curry powder, 1 teaspoon of the grated ginger, 1/2 teaspoon of the grated garlic and 2 teaspoons salt in a medium bowl. Transfer half of the yogurt marinade to another medium bowl. Cut 5 diagonal shallow slits on both sides of each chicken breast and place them in one of the bowls. Place the cauliflower florets in the other bowl. Toss both to coat, and then marinate at room temperature for 15 minutes.
• Melt the butter in a large saucepan set over medium heat. Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger and 1 teaspoon garlic, and stir until fragrant and the rice is yellow, about 1 minute. Add the tomato paste and stir for about 30 seconds. Add 2 3/4 cups water, the lemon zest strips and 1 tablespoon salt. Bring to a boil, and then reduce the heat to low. Give the rice a quick stir to scrape up any bits stuck on the bottom. Cover and cook until the rice is tender and absorbs the liquid, 20 minutes. Remove from the heat, then fluff the rice with a fork and cover again for 5 minutes. Then remove and discard the lemon zest.
• Mix together 1 tablespoon of the cilantro, the cucumber, the remaining 1 cup yogurt, 1 tablespoon lemon juice and 1 teaspoon salt in a medium bowl.
• Preheat a broiler with a rack set 4 inches from the heating element. Line two small baking sheets or skillets with foil. Place the chicken on one baking sheet and the cauliflower on the other. Broil until the chicken is charred in spots, firm and has no visible pinkness inside, and the cauliflower is charred and tender, 10 to 12 minutes, flipping the chicken and tossing the cauliflower halfway through. Slice the chicken breasts and sprinkle lightly with salt.
• Divide the rice among four bowls. Top each with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges and the remaining chopped cilantro.

TANDOORI CHICKEN BOWLS RECIPE

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.

INDIAN TANDOORI CHICKEN

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.

SHEET-PAN TANDOORI CHICKEN

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.

WEEKNIGHT TANDOORI CHICKEN

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!

GRILLED TANDOORI CHICKEN

Steps:

• Clean and defat breasts.
• Place in a large bowl.
• Process remaining ingredients to a uniform sauce.
• Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
• Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
• Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
• TO ROAST: Preheat oven to 500-550*F.
• Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
• Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
• Basting is unneccessary because the enclosed environment prevents excessive dryness.
• TO BROIL INDOORS: Preheat broiler.
• Spray grill with nonstick to prevent sicking.
• Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
• Turn and cook another 10 minutes or until cooked through.
• TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
• Brush with extra marinade.
• Let chicken cook WITHOUT turning for 10 minutes.
• Turn, baste other side, and cook another 10.
• Continue cooking, turning every 10 minutes until done.