GRILLED TANDOORI CHICKEN
Steps:
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
- In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
- Preheat a grill.
- Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
GRILLED TANDOORI CHICKEN WITH CUCUMBER-YOGURT SAUCE
Categories diabetic gluten-free heart-healthy low-calorie low-carb low-fat nut-free dinner main dish
Time 3h10m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a charcoal or gas grill or a stove-top grill pan. Remove the chicken from the refrigerator 30 minutes before grilling. Brush the grill with a little oil and wipe off excess. Place the chicken on the grill and cook for about 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Remove the chicken and allow it to sit for 5 minutes before cutting it into thin slices. Serve accompanied with the cucumber-yogurt sauce.
SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE
This chicken has a traditional East Indian tandoori flavor, and is marinated in a buttermilk/kosher salt curry brine for 3-4 hours before grilling, which produces the most moist and delicious chicken. This chicken had lots of flavors, and is wonderful grilled! Prep time includes marinating time. Make certain to use only coarse kosher salt. Serve with the curry-cucumber sauce on the side to "cool the heat"
Provided by Kittencalrecipezazz
Categories Poultry
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
- To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
- Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
- Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
- Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
- Coat the pieces well with the brine.
- Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
- When ready to grill, remove the chicken from the bag and discard marinade/brine.
- Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
- Set grill to medium temperature.
- Place the chicken on the grill and cover with grill lid.
- Cook chicken for about 50-60 minutes.
- To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
- Cover and chill until serving.
- Delicious!
Nutrition Facts : Calories 688.8, Fat 43.2, SaturatedFat 11.6, Cholesterol 171.1, Sodium 7644.5, Carbohydrate 28, Fiber 1.1, Sugar 19, Protein 46.4
GRILLED TANDOORI CHICKEN
Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)
Provided by nomnom
Categories Chicken
Time 4h1m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and defat breasts.
- Place in a large bowl.
- Process remaining ingredients to a uniform sauce.
- Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
- Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
- Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
- TO ROAST: Preheat oven to 500-550*F.
- Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
- Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
- Basting is unneccessary because the enclosed environment prevents excessive dryness.
- TO BROIL INDOORS: Preheat broiler.
- Spray grill with nonstick to prevent sicking.
- Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
- Turn and cook another 10 minutes or until cooked through.
- TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
- Brush with extra marinade.
- Let chicken cook WITHOUT turning for 10 minutes.
- Turn, baste other side, and cook another 10.
- Continue cooking, turning every 10 minutes until done.
Nutrition Facts : Calories 139.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.7, Sodium 87.5, Carbohydrate 1.6, Sugar 1.1, Protein 28.1
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