TANDOORI (INDIAN BARBECUED) CHICKEN
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.
Provided by Julie Sahni
Categories Chicken Poultry Broil Roast Yogurt Fall
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
- 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
- 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
- 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
- 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
- To Roast in the Oven:
- Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
- To Broil Indoors:
- Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
- To Grill Outdoors:
- Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
- Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.
TANDOORI CHICKEN BOWLS RECIPE
This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in upper and lower thirds of oven; preheat to 450°F. Mix yogurt, tomato paste, paprika, coriander, and 2 tsp. salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.
- Rub a rimmed baking sheet with 1 Tbsp. oil. Arrange chicken on sheet, making sure there's space around each piece.
- Toss squash, 1 Tbsp. oil, and 1 tsp. salt on another rimmed baking sheet and spread out into a single layer.
- Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15-17 minutes.
- Meanwhile, purée scallions, lime juice, ginger, 3 cups cilantro, 3 Tbsp. water, and remaining ¼ cup oil and remaining 2 tsp. salt in a blender until smooth.
- Divide rice among bowls. Top with sauce, chicken, squash, and cilantro leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.
- Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 300°F oven before serving.
UNCLE BILL'S BARBECUE TANDOORI CHICKEN
I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.
Provided by William Uncle Bill
Categories Curries
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all skin and fat particles from chicken pieces and discard.
- Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
- In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
- Add chicken pieces to mixture and turn to coat on all sides.
- Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
- Spray barbecue grill with a no-stick vegetable spray.
- Preheat barbecue to medium-hight heat.
- Place chicken pieces directly on grill.
- Barbecue on medium-high heat for 20 to 25 minutes, turning once.
- While barbecuing, baste chicken with any left over sauce.
- To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
- Serve hot or cold.
- Saffron strands may be purchased at most super markets.
- I do not use saffron powder.
- If desired, leave the skin on the chicken pieces.
- You may also make this recipe using all chicken breasts, (boneless or bone-in).
Nutrition Facts : Calories 187.7, Fat 10.1, SaturatedFat 1.9, Cholesterol 70, Sodium 548, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 21.6
UNCLE BILL'S CHICKEN STRIPS
An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see footnote for recipe link)!
Provided by William Uncle Bill Anatooskin
Categories Oven Fried Chicken
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
- Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 15.8 g, Cholesterol 136.1 mg, Fat 12.5 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.5 g, Sodium 430.1 mg, Sugar 2 g
UNCLE BILL'S CHICKEN STRIPS
An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see footnote for recipe link)!
Provided by William Uncle Bill Anatooskin
Categories Oven Fried Chicken
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
- Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 15.8 g, Cholesterol 136.1 mg, Fat 12.5 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.5 g, Sodium 430.1 mg, Sugar 2 g
TANDOORI CHICKEN
this is a nice appetizer served on short skewers, with chutney as the dipping condiment. prep time doesn't reflect marinating time
Provided by chia2160
Categories Chicken
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- place chicken in a large plastic bag.
- mix remaining ingredients, pour over chicken and seal.
- marinate 6-24 hrs in refrigerator.
- preheat broiler.
- drain chicken, place on broiler rack, broil 12-15 minutes, turning halfway through until done.
- serve with chutney.
Nutrition Facts : Calories 117.6, Fat 2.2, SaturatedFat 0.9, Cholesterol 53.4, Sodium 70.3, Carbohydrate 2.5, Fiber 0.3, Sugar 1.6, Protein 20.9
BBQ TANDOORI-STYLE CHICKEN
This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken
Provided by Anjum Anand
Categories Buffet, Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
- Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
- Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium
More about "uncle bills barbecue tandoori chicken recipes"
TANDOORI CHICKEN | TANDOORI MURGH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE - THE …
From thewoksoflife.com
QUICK AND EASY TANDOORI CHICKEN RECIPE: MAKE …
From masterclass.com
TANDOORI CHICKEN RECIPE (AUTHENTIC, EASY AND BEST)
From cubesnjuliennes.com
CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
From onceuponachef.com
GRILLED TANDOORI CHICKEN RECIPE (EASY & JUICY!) - AVERIE COOKS
From averiecooks.com
TANDOORI CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
BARBECUED PICNIC CHICKEN RECIPES
From recipes.servegame.org
GRILLED TANDOORI CHICKEN KEBABS - CULINARY GINGER
From culinaryginger.com
BILL'S BARBECUE CHICKEN - RECIPE | COOKS.COM
From cooks.com
UNCLE BILL'S CHICKEN BARBECUED ON A ROTISSIERE RECIPE - FOOD.COM
From pinterest.com
UNCLE BILL'S KITCHEN - HOW TO COOK TANDOORI CHICKEN ON A …
From facebook.com
BARBECUE CHICKEN ARCHIVES - UNCLE BILL'S KITCHEN
From unclebillskitchen.com
BARBECUE TANDOORI CHICKEN | RESTAURANT STYLE GRILLED CHICKEN RECIPE
From youtube.com
TANDOORI CHICKEN - JO COOKS
From jocooks.com
BBQ TANDOORI CHICKEN - BIGOVEN.COM
From bigoven.com
GRILLED TANDOORI CHICKEN BREASTS - THRIFTY FOODS
From thriftyfoods.com
UNCLE BILL'S BARBECUE TANDOORI CHICKEN RECIPE
From pinterest.ca
TANDOORI CHICKEN (JUST LIKE INDIAN BUFFETS) - RASA MALAYSIA
From rasamalaysia.com
UNCLE BILL'S BARBECUE TANDOORI CHICKEN - INDIAN RECIPES
From fooddiez.com
EASY TANDOORI CHICKEN RECIPE - FOOD.COM
TANDOORI CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
THE BEST GRILLED TANDOORI CHICKEN SKEWERS - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
CHICKEN TANDOORI RECIPE | RESTAURANT STYLE HOMEMADE CHICKEN
From youtube.com
GRILLED TANDOORI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED TANDOORI CHICKEN RECIPE - QUICK FROM SCRATCH CHICKEN
From foodandwine.com
TANDOORI CHICKEN {GRILL OR OVEN METHOD} - COOKING CLASSY
From cookingclassy.com
BARBEQUE ARCHIVES - UNCLE BILL'S KITCHEN
From unclebillskitchen.com
UNCLE RUDYS FAMOUS CURRY STUFFING RECIPES
From recipes.servegame.org
GRILLED TANDOORI CHICKEN - FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love