Tandoori Chicken Stir Fry Recipes

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.

TANDOORI CHICKEN STIR-FRY

Steps:

• Heat oil in a large, nonstick skillet until hot. Add chicken and stir-fry 2 to 3 minutes until cooked through. Remove from pan.
• Add okra and peppers and fry 2-3 minutes until cooked tender-crisp. Add sauce and chicken and heat to simmering.
• Serve with basmati rice.

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

Steps:

• Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes., Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.,

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!

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!

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).

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.

TANDOORI FRIED CHICKEN

Steps:

• Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
• Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
• Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
• Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.

TANDOORI-STYLE CHICKEN

Steps:

• Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
• Cover and refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 375°F. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
• Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.

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.