TANDOORI CHICKEN SALAD
This delicious Tandoori Chicken Salad gets a kick from fresh ginger. The recipe courtesy of Padma Lakshmi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.
TANDOORI CHICKEN BREAST
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
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
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
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
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
ALMOST TANDOORI CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F.
- Combine the yogurt with the spices and zest of lime in a large bowl.
- Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
- Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
- Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
TANDOORI-STYLE CHICKPEAS
Make and share this Tandoori-Style Chickpeas recipe from Food.com.
Provided by bernrome
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
- Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
- Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
- Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
- Season with salt and cayenne and serve immediately.
Nutrition Facts : Calories 296.6, Fat 4.4, SaturatedFat 0.7, Sodium 880.9, Carbohydrate 57.1, Fiber 11.9, Sugar 9.3, Protein 11.5
WHOLE TANDOORI CHICKEN
Simple dish, serve with thinly sliced onion and lemon wedges and/or coriander and mint chutney. The same marinade can be used for chicken tikkas (cubed skinless chicken breasts), chicken drumsticks/legs and even chicken wings.. great for the BBQ.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and dry the chicken, leave the skin on.
- In a blender or liquidizer, add in the chopped onion, ginger and garlic and grind to a fine paste.
- Pour the onion mixture into a bowl, and add in the rest of the ingredients - ground spices and salt, lemon juice, yoghurt, tomato puree and oil and give it all a thorough mix.
- I use the roasting tin that I cook the chicken in, to marinade the chicken as well!
- So, line a roasting tin with foil (makes washing up easier!), place the chicken in the roasting tin and pour the marinade onto the chicken and rub it in all over on the outside and the inside as well and cover the tin with another piece of foil.
- Refrigerate for at least 8 hours but preferably over-night.
- Preheat the oven to gas mark 4/350F/180°C.
- Remove the chicken from the fridge and let it stand at room temperature for at least 30-45 mins before cooking (on a warmer day, 30 mins will do).
- Place the chicken in the centre shelf of the oven for 1 hour, basting with the juices from the tin half way through.
- After 1 hour, take the foil off and return the chicken back to the oven for another 20 minutes basting every 10 minutes to nicely brown and crisp up the skin.
- Remove the chicken from the oven and cover with foil and leave it to rest for 20 minutes before serving.
Nutrition Facts : Calories 768.6, Fat 57, SaturatedFat 15.3, Cholesterol 229.1, Sodium 814.5, Carbohydrate 6.9, Fiber 1.2, Sugar 2.2, Protein 54.7
ROASTED CHICKEN, BELL PEPPER AND ONION SALAD
Steps:
- For chicken and vegetables:
- Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
- For Dressing:
- Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
- Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.
CONFIT TANDOORI CHICKPEAS
These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.
Provided by Yotam Ottolenghi
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° F.
- Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
- Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
- Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
- Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.
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