TANDOORI CHICKEN
The delicious mixture of spices for this tandoori chicken is worth keeping on hand all the time. Tandoor ovens in India go up to 800 degrees, but a similar effect can be achieved using a very hot oven.
Yield 12
Number Of Ingredients 17
Steps:
- Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
- Place spice mixture in a large mixing bowl.
- Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
- Remove all visible fat from chicken.
- Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
- Allow to sit at room temperature for ½ hour before baking.
- Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
- Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
- Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
- Grind while still warm and combine with all other spices.
- Spice mixture recipe can be doubled or tripled and stored for later use.
Nutrition Facts :
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
TANDOORI CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.
- Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.
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 CHICKEN
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
- Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
- Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium
TANDOORI CHICKEN
Make and share this Tandoori Chicken recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.4, Cholesterol 71.2, Sodium 695.2, Carbohydrate 6.7, Fiber 1.1, Sugar 3.6, Protein 30.2
WEEKNIGHT TANDOORI CHICKEN
I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it's quick and easy enough for any busy weeknight.
Provided by Lisa Leake
Categories HarperCollins HarperCollins Dinner Chicken Coriander Cumin Tomato Spinach Coconut Quick & Easy Dairy Free Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
- In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
- Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
- Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
TANDOORI CHICKEN
One of the best tandoori grilled chicken recipes around, and boy is the chicken tender and moist...this tandoori will become a favorite of yours for sure! (Note: plan ahead, the chicken needs to marinate overnight)
Provided by Kittencalrecipezazz
Categories Chicken
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken, pat dry.
- Place the chicken in a plastic bag, set into a deep bowl.
- For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
- Remove chicken from bag, RESERVE marinade.
- Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
- Serve with chutney and sliced cucumber if desired.
- Note: the chicken may be done under the broiler, but it is best done on the grill.
Nutrition Facts : Calories 456.7, Fat 30.3, SaturatedFat 10.1, Cholesterol 145.3, Sodium 179.4, Carbohydrate 8.1, Fiber 1, Sugar 5.9, Protein 36.8
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