TANDOORI MARINADE
Leave the yoghurt out completely and add the lemon at the end to keep the mushy texture away. Don't be put off by the long list of ingredients. You can skip one or two if you can't find them. Each one adds a little bit to the whole, though.
Provided by glebe kitchen
Categories marinade
Time 12h25m
Number Of Ingredients 15
Steps:
- Combine all the ingredients except the water and the lemon juice.
- Add water, a bit at a time until you get a consistency like the picture.
- Marinate meat at least an hour and up to 12. Add the lemon juice just before cooking.
Nutrition Facts : ServingSize 1 servings, Calories 478 kcal, Carbohydrate 13 g, Protein 3 g, Fat 47 g, SaturatedFat 4 g, Sodium 4838 mg, Fiber 6 g, Sugar 1 g
TANDOORI (INDIAN BARBECUED) CHICKEN
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.
Provided by Julie Sahni
Categories Chicken Poultry Broil Roast Yogurt Fall
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
- 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
- 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
- 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
- 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
- To Roast in the Oven:
- Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
- To Broil Indoors:
- Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
- To Grill Outdoors:
- Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
- Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.
TANDOORI CHICKEN (MARINADE)
Marinate chicken and then bake. From King's Cooking Studio's Twenty Tasteful Years edition. This says "Since you might not be able to install a tandoori oven in your home, try this version. Rubbing the marinade into gashes in the chicken and marinating overnight help to create the tandoori flavor of this most favorite of India's chicken preparations." This is nice served on a bed of sliced tomatoes, onions green pepper and lemon wedges
Provided by Oolala
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
- In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
- Add yogurt, vinegar and lemon juice (optional) and blend well.
- Rub marinade into gashes in the chicken pieces.
- Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
- Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
- Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
- Broil or grill for 6-8 minutes, turning pieces once.
- Garnish with roasted cumin seeds and place on a serving dish.
- Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.
Nutrition Facts : Calories 474.6, Fat 30.2, SaturatedFat 16.5, Cholesterol 184.1, Sodium 898.5, Carbohydrate 13.4, Fiber 3.8, Sugar 4.6, Protein 40.1
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 MARINADE
This tandoori chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the yogurt, dijon mustard, ginger, cumin, coriander, turmeric, lemon juice, canola oil and cayenne pepper.
- Pour the marinade over the chicken and seal the bag, squeezing out all the air.
- Move the chicken around in the marinade until it is all evenly coated.
- Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
- Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
- Let the chicken rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 272 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 152 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TANDOORI CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.
- Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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 MARINADE RECIPE
Enjoy restaurant-quality Indian cuisine at home with this easy to make Tandoori Chicken Marinade! Traditional ingredients like yogurt, ginger, and turmeric blend together to create an unforgettably flavorful chicken marinade.
Provided by Becky Hardin
Categories Sauce/Marinade
Time 1h30m
Number Of Ingredients 10
Steps:
- Place all marinade ingredients in a large sealable plastic bag. Mix to combine.
- Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.
- Place the bag of marinade and chicken in the refrigerator for at least 1 hour and up to 8 hours.
- When ready to cook, heat the grill to medium-high heat.
- Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.
Nutrition Facts : Calories 524 kcal, Carbohydrate 4 g, Protein 86 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 260 mg, Sodium 781 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
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
TANDOORI CHICKEN
Tandoori Chicken- Indian style. Use gluten-free spices and yogurt to make this dish suitable for a gluten-free diet. Chicken needs 4 to 6 hours rest time- cooking and prep time does not include the resting time required
Provided by Jubes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
- Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
- Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
- Add all remaining ingredients - except for the oil and butter. Mix throughly.
- Pour the mixture over the chicken and rub in well.
- Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
- Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
- Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
- Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
- Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
- Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
- Turn the chicken over and baste with the remaining marinade.
- Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.
Nutrition Facts : Calories 146.7, Fat 13.9, SaturatedFat 8.6, Cholesterol 41.1, Sodium 388.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.4, Protein 1.8
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