TANDOORI CHICKEN WITH YOGURT SAUCE
Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl.
- Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
- Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5
CHICKEN NAAN-WICHES WITH DATE AND YOGURT SAUCES
A delicious recipe submitted by Jessie Grearson,Falmouth, ME. She was a 2009 Finalist in the National Chicken Cooking contest representing the Northeast.
Provided by Sharon123
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread(see note below). Sprinkle with salt and 1/4 teaspoon of the pepper.
- In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper.
- In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth.
- Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast.
- In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165°F Remove and keep warm.
- Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings. Enjoy!
- Sweet Date Sauce:.
- In water, simmer dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender, process until fine. Add tamarind paste, brown sugar; salt, cumin, pepper, lemon juice, and 2 tbls. water. Process to smooth sauce. Additional sauce may be frozen.
- Tangy Yogurt Raita:
- In small food processor, place yogurt and cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in finely grated carrot; finely minced sweet onion; grated cucumber, drained; 1ground cumin;cayenne; and salt.
- Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.
Nutrition Facts : Calories 669.6, Fat 25.8, SaturatedFat 8, Cholesterol 109.4, Sodium 1357, Carbohydrate 87, Fiber 7.5, Sugar 35.9, Protein 25.9
EASY TANDOORI CHICKEN WITH YOGURT SAUCE
Making your family's favorite take-out Indian food is easier than you think -- and much healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 346 g, Fat 7 g, Fiber 1 g, Protein 55 g
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TANDOORI CHICKEN NAAN FLATBREAD - RECIPE RUNNER
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- Combine all of the spices, yogurt and lemon juice in a bowl. Add in the chicken, coating it in the yogurt mixture. Cover and marinate for at least 2-3 hours, overnight is better.
- After the chicken has marinated, preheat your grill to medium-high heat then brush or spray the grill grates with oil. Remove the chicken from the yogurt mixture and grill for approximately 5-6 minutes per side depending on the thickness. When the internal temperature reaches 165° F. remove from the grill and let it rest for 5 minutes before slicing.
- In a medium sized bowl whisk together the lemon juice, oil, honey, salt and pepper. Add in the carrot ribbons and sugar snap peas tossing to coat. Let them marinate while the chicken is grilling.
- Whisk together all of the ingredients for the yogurt sauce in a small bowl and set aside until the chicken is ready.
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- Preheat the oven to 220°C/450°F (or as hot as your oven goes) on the broiler/oven grill setting. Line a baking tray with foil and place a wire rack on top.
- Place the chicken on the rack and cook for 20-30 minutes or until the chicken is cooked through and is starting to char.
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- Combine yogurt, olive oil, cumin, coriander, gram masala, turmeric, garlic, ginger, and salt in a large bowl. Whisk the until well combined. Place ricotta cheese in a fine mesh strainer and let sit for an hour.
- Cut the chicken thighs into 1-inch dice. Place the chicken in a large resealable plastic bag. Pour yogurt marinade over the chicken. Seal the bag and toss the chicken in the bag until evenly coated with marinade. Refrigerate for a minimum of 1 hour or overnight.
- Heat a large non-stick skillet over medium-high heat. Working in batches cook the chicken in the skillet until cooked through, about 8 minutes.
- Heat oven to 400 degrees. Place naan bread on a large baking sheet. Brush naan with olive oil and gently rub with a clove of garlic. Top with strained ricotta, chicken, peppers, and red onion. Bake in the oven for 10 - 15 minutes, until the bread is toasted and toppings are hot.
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