Tandoori Chicken With Cilantro Yogurt Sauce Food

TANDOORI CHICKEN WITH CILANTRO YOGURT SAUCE

Steps:

• Cut 4 deep slits evenly spaced on the top side of each piece of chicken (see photo).
• Whisk all the Marinade ingredients together in a large shallow dish or large Ziploc bag. Remove 1 1/2 tablespoons Marinade and add to a small bowl along with all Cilantro Yogurt Dip ingredients. Whisk, cover and refrigerate.
• To the remaining marinade, add chicken and turn to coat. Cover/seal and marinate in the refrigerator 8-24 hours.
• Remove chicken from the refrigerator 30-60 minutes before cooking.

TANDOORI CHICKEN WITH YOGURT SAUCE

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.

EASY TANDOORI CHICKEN WITH YOGURT SAUCE

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.

TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
• Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
• Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the cilantro-mint sauce.

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE

Steps:

• Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
• Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
• Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
• Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

TANDOORI CHICKEN (MADE EASY)

Steps:

• SLICE skinless chicken crosswise against the bone with 2-3 deep cuts through to the bone, (on each side of chicken legs).
• PLACE chicken pieces into a large Ziploc freezer bag for marinating.
• POUR the MARINADE mixture over chicken; REMOVE excess air from the Ziploc bag; SEAL the Ziploc bag; SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary).
• PLACE one oven rack in the second-lowest position, and another rack in the highest position; PREHEAT oven to BAKE at 500°F (make sure oven is clean!); LINE a broiler pan with foil; SPRAY the foil liner with non-stick baking spray.
• REMOVE chicken from marination bag; SHAKE away excess marinade from chicken; COAT chicken on all sides with vegetable oil or light olive oil; ARRANGE chicken (bone-side up for thighs) in broiler pan without the grill cover; TURN on the overhead oven fan.
• BAKE chicken 20 minutes on the LOWER oven rack; TURN chicken pieces over tongs; CONTINUE baking chicken on lower rack for 7 minutes.
• SLIDE pan carefully from oven wearing oven mitts; BASTE chicken with oil; PLACE pan onto the top broiler rack; SET the BROILER to HIGH setting; BROIL chicken just until edges begin to slightly char, about 2 minutes.
• REMOVE chicken from oven and allow to cool 5 minutes before serving; SEPARATE sliced onion into rings for garnishes.
• SERVING SUGGESTION: Garnish with sliced white onion, chopped fresh cilantro and serve with fresh lime wedges, fragrant basmati rice, nan bread with mint yogurt sauce (raita), cucumber salad, hot or iced tea or chilled lassi (TO MAKE FRAGRANT EAST INDIAN BASMATI RICE, see Recipe #408115).
• SERVE chicken with desired garnishes and side dishes and ENJOY!

TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO

Steps:

• For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.

TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat the oven to 475°F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.
• Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160°F, 25 to 30 minutes.
• Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongside the chicken, with rice, if desired.