Tandoori Chicken Breasts Recipes

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TANDOORI CHICKEN BREAST



Tandoori Chicken Breast image

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

2 tablespoons tandoori masala powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon amchur powder
½ teaspoon cayenne pepper, or to taste
1 ½ pounds chicken breasts
½ cup whole-milk buttermilk

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

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 BREASTS



Tandoori Chicken Breasts image

Make and share this Tandoori Chicken Breasts recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 1h42m

Yield 4 serving(s)

Number Of Ingredients 7

4 pieces chicken breasts, about 12 ounces
1 teaspoon lemon juice
1/4 cup plain low-fat yogurt
2 garlic cloves, minced
1 1/2 teaspoons finely chopped ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground red pepper

Steps:

  • Lightly score chicken breasts 3 or 4 times with a sharp knife.
  • Place in a med bowl.
  • Sprinkle with lemon juice.
  • Toss to coat.
  • Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
  • Add to chicken.
  • Coat well with marinade.
  • Cover and chill for at least 1 hour or over night.
  • Remove chicken from refrigerator 15 minutes before cooking.
  • Preheat broiler.
  • Line broiler pan with foil.
  • Arrange chicken on foil without the chicken touching.
  • Brush with remaining marinade.
  • Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.

TANDOORI CHICKEN



Tandoori Chicken image

The delicious mixture of spices for this tandoori chicken is worth keeping on hand all the time. Tandoor ovens in India go up to 800 degrees, but a similar effect can be achieved using a very hot oven.

Yield 12

Number Of Ingredients 17

12 boneless, skinless chicken breast(s)
½ cup tandoori spice mixture, recipe follows
4 tbsp ginger, fresh, minced
8 cloves garlic, chopped
½ cup lemon juice
3 cups plain yogurt, low-fat
3 tbsp honey
cooking oil spray
2 tsp peppercorns
4 tsp cumin seeds
1 tbsp coriander, whole seeds
16 cloves, whole
1 tbsp turmeric
4 tsp paprika
1 tsp cayenne pepper
½ tsp nutmeg
½ tsp salt

Steps:

  • Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
  • Place spice mixture in a large mixing bowl.
  • Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
  • Remove all visible fat from chicken.
  • Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
  • Allow to sit at room temperature for ½ hour before baking.
  • Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
  • Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
  • Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
  • Grind while still warm and combine with all other spices.
  • Spice mixture recipe can be doubled or tripled and stored for later use.

Nutrition Facts :

TANDOORI CHICKEN



Tandoori Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup yogurt
3 tablespoons Tandoori Masala, recipe follows
1 tablespoon chopped garlic
Juice of 1 lime
A pinch of salt
One 3-pound chicken, cut into 8 pieces
Lime wedges, for garnish
1/4 cup cumin seeds
1/4 cup coriander seeds
3 tablespoons smoked paprika
2 tablespoons garam masala
2 teaspoons garlic powder
1 teaspoon red chili powder
1 teaspoon fenugreek seeds
1 teaspoon ground ginger
1 teaspoon turmeric
8 green cardamom pods
5 whole cloves
1/2-inch piece cinnamon stick

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



Tandoori Roasted Chicken image

Provided by Food Network

Time 8h25m

Yield 4 to 6 portions

Number Of Ingredients 9

1 1/2 pounds skinless, boneless chicken breast
1/2 cup non-fat yogurt
2 tablespoons fresh ginger, grated
1 tablespoon ground turmeric
1 teaspoon ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon finely minced garlic
1 small white onion, roughly chopped (about 1/4 cup)

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.

FAST TANDOORI CHICKEN



Fast Tandoori Chicken image

Here's a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken - chicken quickly marinated in yogurt and spices, then run under the broiler for less than 10 minutes. The whole process takes about an hour, but the active cooking time is around 20 minutes in total, and it makes for a delicious family meal when served with Basmati rice and some sautéed spinach.

Provided by Mark Bittman

Categories     dinner, lunch, quick, times classics, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 cups yogurt
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons ground coriander
Juice of a lime
Salt and fresh black pepper
1 1/2 pounds boneless, skinless chicken breasts
Minced cilantro, for garnish

Steps:

  • Heat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.
  • If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice.
  • If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 6 grams, TransFat 0 grams

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!



Restaurant-Style Tandoori Chicken in the Oven! image

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

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

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



Tandoori chicken image

This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 45m

Yield Serves 8

Number Of Ingredients 12

juice 2 lemons
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
vegetable oil, for brushing
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

Steps:

  • Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
  • Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
  • Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium

TANDOORI CHICKEN



Tandoori Chicken image

Provided by Bela Banerjee

Categories     Chicken     Ginger     Bake     Marinate     Yogurt     Diwali     Lemon     Spice     Healthy     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 11

1 3 1/4-pound chicken, cut into 8 pieces
1/4 cup fresh lemon juice
1 8-ounce container plain low-fat yogurt
3 garlic cloves, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon turmeric

Steps:

  • Pat chicken dry. Cut several slits in each piece. Rub with lemon juice. Combine all remaining ingredients in baking dish. Add chicken to yogurt mixture and turn to coat. Cover and refrigerate 2 hours or overnight, turning occasionally.
  • Preheat oven to 400°F. Butter baking pan. Arrange chicken skin side up in prepared pan. Roast 15 minutes. Turn chicken and roast 15 minutes longer. Reduce heat to 350°F. Turn chicken skin side up and roast until cooked through, about 15 minutes. Transfer to platter and serve.

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From dinnerthendessert.com


EASY TANDOORI CHICKEN RECIPE IN THE OVEN | WHOLESOME YUM
2021-04-15 Cover with plastic wrap and allow to marinate in the refrigerator for 1-2 hours. Preheat the oven to 400 degrees F (204 degrees C). In a cast iron pan, heat the olive oil over medium heat and add the chicken legs. Cook for about 5 minutes, flip and cook for about 5 minutes more, until chicken is browned.
From wholesomeyum.com


TANDOORI CHICKEN | THE RECIPE FILES
2022-05-14 in a small bowl blend the yogurt,spice mixture,ginger and garlic. cut a few slits in the chicken breasts legs and thighs. spread 1/4 of the marinade in the chicken cavity and spread the rest over the chicken making sure to get some in …
From therecipefiles.wordpress.com


GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE - THE WOKS OF LIFE
2016-07-20 Grilled Tandoori Chicken: Recipe Instructions. Mix all of the marinade ingredients together in a bowl until well combined. Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
From thewoksoflife.com


NUTRITION INFORMATION CHICKEN BREAST COOKED - THERESCIPES.INFO
Calories in Cooked Chicken Breast - Nutritionix hot www.nutritionix.com. Cooked Chicken Breast Nutrition Facts Cooked Chicken Breast Serving Size: breast (120g ) Amount Per Serving Calories from Fat 39 Calories 198 % Daily Value* 7 % Total Fat 4.3g 6 % Saturated Fat 1.2g Polyunsaturated Fat 0.9 g Monounsaturated Fat 1.5 g 34 % Cholesterol 102mg 4 % Sodium …
From therecipes.info


TANDOORI CHICKEN | INDIA | RICARDO
In a bowl, combine the yogurt, curry powder, and garlic. Add the chicken and coat well with the marinade. Cover and let marinate in the refrigerator for 12 hours. Turn occasionally. Preheat the oven to 190 °C (375 °F). Drain the chicken and place on a baking sheet. Bake until the chicken is cooked through, 45 to 55 minutes.
From ricardocuisine.com


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