Tandoori Spiced Chicken Breast With Grilled Tomato Jam And Herbed Yogurt Sauce Recipes

GRILLED TANDOORI CHICKEN

Steps:

• Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
• Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
• To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
• Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE

Steps:

• Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into ½-inch thick slices. Serve open-faced on pitas: The chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt. Grilled Tomato Jam: Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop. Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving. Herbed Yogurt: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

TANDOORI CHICKEN I

Steps:

• Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
• Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

TANDOORI-SPICED GRILLED CHICKEN

Steps:

• In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
• Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
• Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
• Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
• Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.

TANDOORI CHICKEN BREAST

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.

TANDOORI CHICKEN

Steps:

• Make 3-4 deep diagonal cuts in each chicken breast.
• Sprinkle with lemon juice.
• Combine next 9 ingredients in a bowl; then mix in the yogurt.
• Coat chicken well with the tandoori marinade.
• Place in a bowl, cover, and chill for at least 4 hours or over night.
• Place chicken on a preheated grill; brush with extra marinade.
• Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
• Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).

GRILLED TANDOORI CHICKEN

Steps:

• Clean and defat breasts.
• Place in a large bowl.
• Process remaining ingredients to a uniform sauce.
• Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
• Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
• Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
• TO ROAST: Preheat oven to 500-550*F.
• Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
• Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
• Basting is unneccessary because the enclosed environment prevents excessive dryness.
• TO BROIL INDOORS: Preheat broiler.
• Spray grill with nonstick to prevent sicking.
• Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
• Turn and cook another 10 minutes or until cooked through.
• TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
• Brush with extra marinade.
• Let chicken cook WITHOUT turning for 10 minutes.
• Turn, baste other side, and cook another 10.
• Continue cooking, turning every 10 minutes until done.