Easy Tandoori Marinade Food

TANDOORI MARINADE

Steps:

• Combine all ingredients and marinate meat and/or vegetables before grilling.

EASY CHICKEN TANDOORI

Steps:

• Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
• 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
• Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
• On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
• Serve with your favourite Indian bread and a bowl of yogurt-chutney.

CHICKEN TANDOORI

Steps:

• Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
• Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
• Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
• Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

EASY TANDOORI MARINADE

Steps:

• Combine all the ingredients and mix until smooth.
• Coat meat or chicken and grill, fry or BBQ until cooked.

AARTI'S EASY TANDOORI CHICKEN

Steps:

• Toss the chicken breasts in 1 cup tandoori marinade. Cover and refrigerate for at least 2 hours, or up to overnight.
• In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through. Alternately, you can also grill the chicken. Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer. Stir in the honey and turn off the heat. Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste. Serve each chicken breast over a bed of greens and top with the heated tandoori sauce.
• To make the Marinade:
• Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes. Stir to avoid burning. Pour the mixture into a coffee or spice grinder and grind to a fine powder.
• Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice. Process the mixture until as smooth as possible. Add the spice powder and process again. Season the mixture with salt, and pepper, to taste. Keep the marinade in the refrigerator until ready to use.

TANDOORI CHICKEN MARINADE RECIPE

Steps:

• Place all marinade ingredients in a large sealable plastic bag. Mix to combine.
• Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.
• Place the bag of marinade and chicken in the refrigerator for at least 1 hour and up to 8 hours.
• When ready to cook, heat the grill to medium-high heat.
• Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.

TANDOORI CHICKEN

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.

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 CHICKEN (MARINADE)

Steps:

• Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
• In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
• Add yogurt, vinegar and lemon juice (optional) and blend well.
• Rub marinade into gashes in the chicken pieces.
• Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
• Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
• Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
• Broil or grill for 6-8 minutes, turning pieces once.
• Garnish with roasted cumin seeds and place on a serving dish.
• Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.