Restaurant Style Tandoori Chicken In The Oven Food
RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
Provided by JewelerByTradeChefW
Categories Chicken Breast
Time 1h10m
Yield 12 pcs chicken, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
- Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
- Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
- When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
- Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
- Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
- NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
- Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
- See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!
CHICKEN TANDOORI IN OVEN
In this recipe, I will explain to you how to cook tandoori chicken with the electric oven, which is the standard kitchen equipment in most of the modern kitchen. You will find that it is easier than you think.
Provided by KP Kwan
Categories Appetizer
Time 1h
Number Of Ingredients 17
Steps:
- Cut the chicken into large chunks, bone-in, remove the skin.
- Make a few gashes at the thick part of the meat.
- Put the yogurt into a cloth bag, and let the liquid drip off until it stops.
- Mix all the ingredients for the marinade, combine with the chicken chunks.
- Marinate for at least three hours.
- Preheat the oven to 200°C/390°F.
- Line a baking tray with aluminum foil. Arrange the chicken on the tray.
- Bake the chicken for fifteen minutes.
- Brush some melted butter on the chicken.
- Tun over the chicken and continue baking for another twenty minutes or until the edges turn slightly charred.
- Remove and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 7 grams saturated fat, ServingSize per drumstick, Sodium 931 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
TANDOORI CHICKEN
Tandoori chicken is cooked in a special tandoor (clay oven). This recipe is for the conventional oven and charcoal grill. cooking time doesnt include marinating time.
Provided by grapefruit
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
- place in a large dish and rub lemon juice all over + into cuts.
- cover and marinate for 1 hour.
- Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
- Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
- Bring the CHicken to room temperature before broiling or grilling.
- To Broil: Preheat oven to 450°F
- Place chicken pieces in a large roasting pan, preferably on a wire rack.
- Discard the leftover marinade.
- Brush chicken pieces with ghee or butter.
- Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
- To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
- Turn and grill the other side for 8 minutes.
- Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
- Transfer chicken to platter.
- Decorate with sliced onion and tomato.
- Serve with Naan and raita.
Nutrition Facts : Calories 21.9, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 598.4, Carbohydrate 3.2, Fiber 0.4, Sugar 1.2, Protein 1
TANDOORI STYLE CHICKEN
Not a true tandoori chicken, which is made in a tandoor oven. This chicken still has all the spice, and is easily made in the home oven.
Provided by PalatablePastime
Categories Chicken
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
- Cut slits across the meat of chicken and rub spice mixture all over chicken.
- Marinate chicken in this mixture for 8 hours or overnight.
- Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
- Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).
TANDOORI CHICKEN
Make and share this TANDOORI CHICKEN recipe from Food.com.
Provided by Roger V.
Categories Indian
Time 2h
Yield 12 Pieces, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
- Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
- Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
- When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
- Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
- Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
- NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
- Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
Nutrition Facts : Calories 470.3, Fat 31.8, SaturatedFat 9.5, Cholesterol 155.3, Sodium 936.6, Carbohydrate 5.4, Fiber 1, Sugar 2.5, Protein 39.2
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