Fast Tandoori Chicken Food

FAST TANDOORI CHICKEN

Steps:

• Heat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.
• If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice.
• If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.

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

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.

TANDOORI CHICKEN

Steps:

• To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
• In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
• Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
• Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
• When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
• While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
• Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.

WEEKNIGHT TANDOORI CHICKEN

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!

QUICK TANDOORI CHICKEN

Steps:

• Make the marinade: In a bowl, mix together the yogurt, garlic, turmeric, cumin, sweet paprika, ginger,lemon juice, lemon zest and chopped cilantro if using. Set aside.
• Pat the chicken dry and cut into 8 pieces. Slash the thickest parts diagonally with a knife a couple of times. This will let the marinade penetrate the flesh.
• Lay the chicken in a dish in one layer. Pour the marinade over the chicken and turn to coat. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
• Preheat the oven to 400 degrees,
• Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until well browned.
• Transfer to a baking sheet and bake in the preheated oven, basting with the remaining marinade, for 10-14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover and let rest for 5-10 minutes before serving.

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.

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

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.

FAST TANDOORI CHICKEN

Steps:

• Combine the yogurt, ginger, garlic, paprika, coriander, half the lime juice and some salt and pepper in a large bowl Stir the chicken into the yogurt mixture and let marinate 5-60 minutes as time allows Grill for 3-4 minutes per side, or until the chicken is browned and cooked through, brushing with the marinade from time to time Serve with a green salad and rice.