Tandoori Chicken Thighs Ww Marinade Oamc Food

TANDOORI CHICKEN THIGHS

Steps:

• In a small bowl stir together yogurt, olive oil, and all of the spices.
• Rub yogurt marinade over chicken thighs and place in a bowl.
• Cover and leave to marinade for a minimum of two hours to overnight.
• Once well-marinated, preheat oven to 425 degrees Fahrenheit.
• Spread the marinated chicken thighs skin side up in a 8 by 8 inch parchment or foil lined pan.
• Bake in oven for 30 to 35 minutes or until juices run clear and the internal temperature of the chicken is 165 degrees F.
• If you would like to crisp up your chicken even further, turn on broiler and broil chicken for one to two minutes or until it has reached desired crispiness.
• Take chicken out of oven and let it rest for 10 minutes before enjoying.
• Sprinkle with cilantro and fresh lime, optional

TANDOORI CHICKEN

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.

TANDOORI CHICKEN

Steps:

• Pat dry the whole chicken, and then make slits on it.
• Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
• Cover the bowl and refrigerate 6 to 8 hours or overnight.
• Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
• Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.

TANDOORI CHICKEN THIGHS WW (MARINADE , OAMC)

Steps:

• Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
• Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
• Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
• Roast chicken until cooked through, 22 - 25 minutes.
• According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.

TANDOORI CHICKEN (MARINADE)

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.

TANDOORI ROAST CHICKEN

Steps:

• Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

TANDOORI CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

BBQ TANDOORI-STYLE CHICKEN

Steps:

• Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
• Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
• Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.