Tandoori Chicken Marinade Recipes

TANDOORI CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the yogurt, dijon mustard, ginger, cumin, coriander, turmeric, lemon juice, canola oil and cayenne pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

CHEF JOHN'S TANDOORI CHICKEN

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).

TANDOORI CHICKEN

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.

TANDOORI CHICKEN (MARINADE)

Steps:

• Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
• In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
• Add yogurt, vinegar and lemon juice (optional) and blend well.
• Rub marinade into gashes in the chicken pieces.
• Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
• Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
• Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
• Broil or grill for 6-8 minutes, turning pieces once.
• Garnish with roasted cumin seeds and place on a serving dish.
• Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.

TANDOORI CHICKEN

Steps:

• Place the chicken breast pieces in gallon-size freezer bag or covered dish.
• In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, paprika, ginger, garlic, salt, curry powder, and chili powder. Pour this mixture over the chicken.
• Seal the bag and massage it carefully to distribute the marinade all around the chicken. If using a dish, turn the chicken to coat. Cover and refrigerate.
• Marinate the chicken for several hours and cook over a hot grill.

TANDOORI MARINADE

Steps:

• Combine all the ingredients except the water and the lemon juice.
• Add water, a bit at a time until you get a consistency like the picture.
• Marinate meat at least an hour and up to 12. Add the lemon juice just before cooking.

TANDOORI CHICKEN MARINADE RECIPE

Steps:

• Place all marinade ingredients in a large sealable plastic bag. Mix to combine.
• Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.
• Place the bag of marinade and chicken in the refrigerator for at least 1 hour and up to 8 hours.
• When ready to cook, heat the grill to medium-high heat.
• Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.

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.

EASY TANDOORI MARINADE

Steps:

• Combine all the ingredients and mix until smooth.
• Coat meat or chicken and grill, fry or BBQ until cooked.

TANDOORI MARINADE FOR CHICKEN

Steps:

• Toast spices in a small skillet over medium-high until very fragrant, about 3 minutes. Transfer to a spice grinder; finely grind. Mix with yogurt, lime juice, ginger, garlic, 2 teaspoons salt, turmeric, and cayenne.

TANDOORI-STYLE CHICKEN

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.