TANDOORI CHICKEN
Marinated overnight, this gnarly, tender tandoori chicken has incredible depth of flavour.
Provided by Jamie Oliver
Categories Mains Chicken Dinner Party Indian
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
- Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
- Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
- Once you're ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
- When the time's up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
- Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
- Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
- Pick over the coriander leaves before serving. Delicious with steamed rice and raita.
Nutrition Facts : Calories 500 calories, Fat 22.7 g fat, SaturatedFat 5.8 g saturated fat, Protein 66.6 g protein, Carbohydrate 8 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.2 g salt, Fiber 4.7 g fibre
SPICY BAKED TANDOORI WINGS WITH CILANTRO RAITA
Provided by Valerie Bertinelli
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
- Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
- For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.
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 WINGS
This tandoori chicken wing recipe is done easily in the oven. An adaptation of one of Sara Moulton's recipes. Cook time does not include this marinating time.
Provided by LifeIsGood
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
- About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
- Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.
TANDOORI CHICKEN WINGS
A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade, and the wing tips get crisp. Glaze the wings with store-bought mango chutney after cooking. The versatile spice blend called garam masala is available at most supermarkets and at Kalustyan's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine 1 cup yogurt, tomato paste, spices, ginger, oil, and salt in a large bowl. Slit each chicken wing on the underside above and below the joints and add to yogurt mixture. Marinate at least 30 minutes and, refrigerated, up to 8 hours; if refrigerated, bring to room temperature before cooking.
- Heat broiler with rack 8 inches from heating element. Rub oil on a rimmed baking sheet and add chicken wings in a single layer, with undersides facing up. Broil until golden and cooked through, 16 to 18 minutes total, flipping once halfway through. Remove from oven and brush with chutney. Stir apple into remaining cup yogurt and serve alongside wings, for dipping.
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-STYLE CHICKEN WINGS
Bite into these flavorful Tandoori-Style Chicken Wings. Flavored with delicious tandoori seasoning, you'll have everyone asking for this tandoori chicken wing recipe in no time when you take them to your next party or make as a tasty appetizer!
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix ketchup, aioli, curry powder, onion powder, 3/4 cup yogurt and 1 Tbsp. cilantro until blended. Pour about 3/4 of the ketchup mixture over chicken in shallow dish; turn chicken to evenly coat both sides of each wing piece with ketchup mixture. Gently rub ketchup mixture into chicken. Refrigerate 2 hours to marinate.
- Meanwhile, mix cream cheese spread with remaining yogurt and cilantro until blended. Refrigerate along with the remaining ketchup mixture until ready to use.
- Heat oven to 450°F. Remove wings from marinade; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until done, turning and brushing with remaining ketchup mixture after 15 min.
- Serve with the cream cheese mixture.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g
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- Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
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