Tandoori Chicken Ii Food

INDIAN TANDOORI CHICKEN

Indian Tandoori Chicken image

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

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

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

Tandoori Chicken image

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

Provided by Elise Bauer

Categories Dinner Grill Restaurant Favorite Chicken Indian

Time 6h55m

Yield 6

Number Of Ingredients 13

Ingredients

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Steps:

Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

Nutrition Facts : Calories 182 kcal, Carbohydrate 7 g, Cholesterol 57 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 427 mg, Sugar 3 g, Fat 12 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

TANDOORI CHICKEN THIGHS II

Tandoori Chicken Thighs II image

Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.

Provided by Ayame

Categories Chicken Thigh & Leg

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

250 g plain yogurt
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons cumin powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
1/4 teaspoon turmeric
12 chicken thighs

Steps:

Mix all ingredients except for chicken till the mix is uniformly yellow.
Add chicken and coat well.
Cover and refrigerate between 4 hours to overnight.
Heat oven to 425 F and place rack on top 1/3 of the oven.
Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each piece.
Bake for 35 min.
Check for doneness.
Enjoy.

TANDOORI CHICKEN

Tandoori chicken image

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

Ingredients

juice 2 lemons
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
vegetable oil, for brushing
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

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

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Tandoori Chicken Ii Food

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).

TANDOORI CHICKEN

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

TANDOORI CHICKEN THIGHS II

Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.

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?

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