Tandoori Chicken With Sweet Carrot Yoghurt Recipes

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.

EASY TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
• Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
• Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

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 SPICED CHICKEN WITH TAHINI CARROTS

Steps:

• For the tandoori powder, combine all the ingredients and store in an airtight container at room temperature (the above recipe makes about 3/4 cup). For the tahini dressing, combine all the ingredients and adjust the dressing's consistency with more or less water and store, covered, in the refrigerator for up to 1 week (makes about 3/4 cup).
• Preheat a gas grill to high (or prepare the coals for a charcoal grill). In a large mixing bowl, toss the chicken with the tandoori powder and oil to evenly coat the meat. Arrange the chicken on the grate and grill, turning as needed, until cooked through, about 8 minutes total. Move the chicken to a plate.
• While the chicken is cooking, cut the carrots into ribbons by running a vegetable peeler straight down each carrot from stem to root. After you've cut about halfway through the carrot, flip it over to cut down the other side.
• Divide the carrot ribbons among the serving plates and drizzle each with about 1 tablespoon tahini dressing. Garnish each salad with some herbs and cashews (if using) and serve with the grilled chicken.

TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat the oven to 475°F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.
• Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160°F, 25 to 30 minutes.
• Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongside the chicken, with rice, if desired.

TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat oven to 475°.
• In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Add chicken; turn to coat.
• Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
• Meanwhile, peel apple; coarsely grate into a medium bowl.
• Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
• Serve sauce alongside chicken, with rice, if desired.

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" CARROTS WITH VADOUVAN SPICE AND YOGURT

Steps:

• Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
• Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
• Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
• Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

TANDOORI CHICKEN WITH SWEET CARROT YOGHURT

Steps:

• In a medium bowl combine the tomato paste, Tandoori paste, lemon juice and yoghurt.
• Thread a chicken tenderloin onto each skewer and place the skewered chicken pieces into a glass or ceramic dish (Tandoori paste may stain plastic containers). Spoon the tomato paste mixture over the chicken so that it is well covered. Cover the dish and refrigerate for at least 4 hours or overnight.
• In a medium bowl, combine the yoghurt, Julienne Carrots, cumin, honey and coriander. Cover and refrigerate until ready to use.
• Brush the heated barbecue grill or hotplate with oil and cook the chicken for 5-7 minutes on each side or until it is cooked through.
• Serve the chicken on a bed of wild rice with the sweet carrot yoghurt and warmed Indian bread, such as Roti or Naan.
• NOTE: Tenderloins refer to the small tender fillet attached to the underside of breast fillet.