ROASTED TANDOORI CHICKEN
Juicy roasted tandoori chicken marinated in yogurt and aromatic spices is a show-stopper main dish for any occasion.
Provided by Alida Ryder
Categories Dinner
Time 1h45m
Number Of Ingredients 12
Steps:
- Using a pair of sharp kitchen shears, cut on either side of the backbone of the chicken, removing it.
- Turn the chicken over and flatten with the palm of your hand.
- Combine all the marinade ingredients together and rub the yogurt mixture over the chicken and under the skin, making sure it's completely coated.
- Allow to marinade for at least 45 minutes up to 24 hours covered in the fridge.
- Preheat the oven to 250°C/480°F (or as hot as your oven goes) on the broiler/oven grill setting. Line a baking tray with foil and place a wire rack on top.
- Place the chicken on a wire rack over a roasting dish or baking sheet. Place the chicken in the oven then turn the heat down to 180°C/350°F and allow to roast for 45-60 minutes drizzling with oil half way through as the yogurt marinade will form a crust and dry out a little. If you want a deeper color on the skin, allow the chicken to broil under the broiler/grill of the oven for a few minutes at the end of cooking.
- Once cooked, remove the chicken from the oven and allow to rest for 10 minutes. The chicken is cooked when the juices run clear or when the meat reaches 73ºC/165°F on a meat thermometer. I would recommend removing the chicken from the oven when it reaches 160°F/70°C as it will continue cooking as it rests. Carve the chicken once rested and serve.
- Serve the Tandoori chicken with naan bread, rice and cucumber salad.
Nutrition Facts : Calories 318 kcal, Carbohydrate 3 g, Protein 57 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 162 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
WHOLE TANDOORI CHICKEN WITH MUSTARD SEED-ROASTED POTATOES
Not your ordinary chicken here. Normally chicken doesn't look good until it's dark and roasted. This one looks fantastic even when it's raw because it's rubbed with beautiful, bright yellow turmeric. The yogurt tenderizes the meat and adds heft to the flavor profiles of turmeric, cumin, and black pepper. The potatoes are roasted in brown mustard seeds that add just enough heat and crunch to the creamy chunks. Once the whole thing is hot and roasted, the chicken is tender and falling off the bone, and your kitchen will smell like a warm Indian spice garden.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 4
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 325 degrees F.
- 2. Grind together the cumin, fenugreek (if using), coriander, and black pepper in a spice grinder or coffee grinder. Move to a small bowl, and mix in the turmeric and salt. Mix in the ghee to form a seasoned paste. Rub all over the chicken, including under its skin.
- 3. Place the chicken on a rack in a roasting pan. Tie together the wings and legs and place in the oven. Roast until the internal temperature at the thickest part of the breast and leg is 150 degrees F. Remove from the oven and let sit for 15 minutes.
- 4. While the chicken is roasting, add the potatoes to a medium pot and cover with water. Boil until tender, about 8 minutes. Drain and rinse under cold water. Pat dry with a paper towel. In a medium nonstick skillet over medium-high heat, add the canola oil. Once the oil is hot, add the potatoes and mustard seeds and stir occasionally until golden brown. Season with salt.
- 5. Place the chicken on a platter and garnish with the potatoes. Serve.
WHOLE ROASTED TANDOORI CHICKEN
Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.
Provided by Andreacute Grisell
Categories Whole Chicken
Time 5h10m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Mix spices and lemon juice.
- Add yoghurt.
- Color with coloring to make an intense red/purple color.
- Add oil.
- Skin the chicken and tie it up nicely.
- Make deep incisions all over the thighs and breasts.
- Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
- Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
- Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
- Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
- Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.
Nutrition Facts : Calories 914.6, Fat 63.5, SaturatedFat 18.5, Cholesterol 274.7, Sodium 2627.7, Carbohydrate 14.3, Fiber 2.2, Sugar 7.4, Protein 69.8
TANDOORI ROASTED CHICKEN
Provided by Food Network
Time 8h25m
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
- Preheat oven to 375 degrees.
- Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts.
- Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal.
TANDOORI-STYLE ROAST CHICKEN
Steps:
- • In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yogurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
- • Preheat the oven to 425°F. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
- • Roast the chicken for about 30 minutes. Turn the potatoes so they cook evenly. Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through.
- • Transfer the chicken to a carving board and let rest for a few minutes. Carve into pieces and arrange on a platter. Surround with the potatoes. Pour the juices from the pan over the chicken and potatoes. Garnish with parsley or watercress and serve immediately.
TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
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
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
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