GRILLED TANDOORI CHICKEN KABOBS
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN TANDOORI KEBABS | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Place all of the ingredients, except the chicken into a bowl and mix.
- Dice the chicken thighs into large chunks, ensuring that any visible fat or skin have been removed. Place into the yoghurt marinade, cover and chill in the fridge for 2-4 hours.
- Remove from the fridge. Place the chicken onto skewers (metal or bamboo, just remember to soak bamboo skewers in water to prevent them from burning). Place onto a hot barbecue for around 30-35 minutes until the chicken has cooked through.If you prefer to cook these in the oven, skewer the meat as above, and place into an oven preheated to 180ºC for 35-40 minutes until cooked through.
- Once cooked, serve with your choice of accompaniment!
Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 31 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 127 mg, Sodium 497 mg, Fiber 2 g, Sugar 0.4 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
LOW FAT TANDOORI CHICKEN TIKKA
Steps:
- Place the chicken in a large mixing bowl and drizzle the lemon juice over the top. Mix in the garlic and ginger paste, salt and red food colouring (if using). Allow this to stand while you make the marinade.
- Place the yoghurt in a mixing bowl and then whisk in the other rest of the ingredients up to the salt until creamy smooth. Add the chicken pieces and rub the marinade into the flesh. The chicken needs to marinate for at least 30 minutes but a few hours or overnight will get you tastier results.
- When ready to cook, set up your bbq for direct heat grilling. Skewer the marinated chicken. If you are using the tandoori chicken in a creamy curry such as chicken tikka masala, be sure to retain the marinade. When the coals are white hot, place the skewers over the heat and grill for about five minutes until you are getting a good char on the underside. Flip it over and cook the other side until nicely charred and cooked through. Season with salt to taste to serve.
TANDOORI CHICKEN SKEWERS
Make and share this Tandoori Chicken Skewers recipe from Food.com.
Provided by liketocook21
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
- In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
- Take the chicken pieces from the bowl and shake off as much of the marinade as possible.
- Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.
- Serve with chopped mango and spring onions.
Nutrition Facts : Calories 180.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.5, Sodium 694.9, Carbohydrate 12.5, Fiber 1.4, Sugar 8.9, Protein 28
EASY TANDOORI MARINADE
This marinade is great with chicken or chicken on skewers. It can be used in the fry pan or on a grill or BBQ You can marinate for 30 minutes or use straight away. Should be adequate marinade to coat 8-10 chicken skewers/kebabs. To make the marinade as gluten free-ensure the yogurt and spices used are gluten-free.
Provided by Jubes
Categories Australian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients and mix until smooth.
- Coat meat or chicken and grill, fry or BBQ until cooked.
Nutrition Facts : Calories 94, Fat 4.7, SaturatedFat 2.7, Cholesterol 15.9, Sodium 81.6, Carbohydrate 9.2, Fiber 1.3, Sugar 5.9, Protein 5
TANDOORI CHICKEN KEBABS
In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs. Serve with brown basmati rice and a spinach salad.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Thigh Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
- Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
- Preheat grill to high.
- Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
- Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 11.3 g, Cholesterol 79.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 4 g, Sodium 545.8 mg, Sugar 6.7 g
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).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
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 KEBABS
Punjabi style chicken kebabs. Spicy flavors softened by cool yogurt. Serves well over rice. Grills well on a Forman Grill!
Provided by Arimaeis
Categories Chicken Breast
Time 3h12m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the chicken into 1 inch cubes, place in bowl.
- Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
- Cover and marinate in the fridge for 2-3 hours.
- Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
- Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
- Serve straight off the grill over rice.
TANDOORI CHICKEN KABOBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.
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?
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Yield Serves 8
Number Of Ingredients 12
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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- Line a colander with a double layer of cheesecloth or four layers of paper towels; set colander in a sink or over a large bowl. Empty yogurt into lined colander and let drain about 30 minutes.
- Meanwhile, rinse, stem, and seed bell pepper; cut into 1-inch squares. Peel onion and cut into 1-inch chunks, separating layers. Cut pineapple into 1-inch chunks. If using chicken, rinse and pat dry. Cut chicken, cheese, or tofu into 1-inch chunks.
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- Lay kebabs on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until vegetables are browned on both sides and chicken is no longer pink in the center (cut to test), 8 to 10 minutes. Transfer to a platter. Serve hot or warm, with raita to add at the table.
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