Tandoori Chicken Kabobs Recipes

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GRILLED TANDOORI CHICKEN KABOBS



Grilled Tandoori Chicken Kabobs image

When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups plain yogurt
1/3 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon cayenne pepper
3 drops yellow food coloring, optional
3 drops red food coloring, optional
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons minced fresh cilantro
1 medium lemon, cut into six wedges

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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!

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 KEBABS



Tandoori Chicken Kebabs image

Punjabi style chicken kebabs. Spicy flavors softened by cool yogurt. Serves well over rice. Grills well on a Forman Grill!

Provided by Arimaeis

Categories     Chicken Breast

Time 3h12m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 tablespoon lemon juice
3 tablespoons tandoori paste
3 tablespoons low-fat plain yogurt
1 garlic clove, crushed
2 tablespoons fresh coriander
1 small onion, cut into wedges, separated into layers
1 teaspoon olive oil, for brushing
black pepper, to taste

Steps:

  • Chop the chicken into 1 inch cubes, place in bowl.
  • Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
  • Cover and marinate in the fridge for 2-3 hours.
  • Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
  • Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
  • Serve straight off the grill over rice.

TANDOORI CHICKEN KEBABS



Tandoori Chicken Kebabs image

In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs. Serve with brown basmati rice and a spinach salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Thigh Recipes

Time 50m

Number Of Ingredients 11

1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 ½ tablespoons tandoori spice blend or hot curry powder
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces

Steps:

  • Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
  • Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
  • Preheat grill to high.
  • Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
  • Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 11.3 g, Cholesterol 79.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 4 g, Sodium 545.8 mg, Sugar 6.7 g

TANDOORI CHICKEN KABOBS



Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

2 small chickens (about 2 1/4 pounds each), split or quartered
2 tablespoons lemon juice
2 tablespoons yellow food coloring (optional)
1 tablespoon red food coloring (optional)
2 tablespoons ground cumin
1 tablespoon Garam Masala or ground coriander
1 to 2 teaspoons ground red pepper
Coarse salt, to taste
2 cups yogurt
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
6 tablespoons usli ghee, clarified butter or extra-virgin olive oil
Onion, tomato, and cucumber slices, for garnish

Steps:

  • Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

TANDOORI CHICKEN KABOBS



Tandoori Chicken Kabobs image

Make mealtime a breeze with these simple Tandoori Chicken Kabobs. You'll only need three ingredients to make these delicious Tandoori Chicken Kabobs!

Provided by My Food and Family

Categories     Home

Number Of Ingredients 3

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. tandoori paste
1 lb. boneless skinless chicken breasts, cut into 12 pieces

Steps:

  • Mix cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
  • Heat broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan.
  • Broil, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN TIKKA KEBABS



Chicken Tikka Kebabs image

This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavors, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective! Serve with chopped red onion and tomatoes.

Provided by MyNutriCounter

Time 4h25m

Yield 4

Number Of Ingredients 10

6 tablespoons plain yogurt
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly grated ginger
½ teaspoon ground black pepper
½ teaspoon chile flakes
½ teaspoon ground cinnamon
4 (5 ounce) skinless, boneless chicken breast halves
metal skewers

Steps:

  • Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  • Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 180 calories, Carbohydrate 3.4 g, Cholesterol 81.9 mg, Fat 4 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 1.2 g, Sodium 88 mg, Sugar 1.7 g

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