Tandoori Coconut Chicken Ip Food

INSTANT POT COCONUT TANDOORI-INSPIRED CHICKEN

Steps:

• Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you're ready to cook, follow the directions below!
• : Add everything to the Instant Pot. If it's thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it's frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
• Add everything to the slow cooker. If it's thawed, cook for 4 hours on high, or 6 hours on low. If it's frozen, cook for 6 hours on high. Shred and serve over rice!

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Steps:

• Preheat oven to 200c.
• Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
• Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
• While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
• Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
• To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

CHICKEN TANDOORI

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

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!

Steps:

• In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
• Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
• Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
• Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
• See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

TANDOORI CHICKEN

Steps:

• Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
• place in a large dish and rub lemon juice all over + into cuts.
• cover and marinate for 1 hour.
• Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
• Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
• Bring the CHicken to room temperature before broiling or grilling.
• To Broil: Preheat oven to 450°F
• Place chicken pieces in a large roasting pan, preferably on a wire rack.
• Discard the leftover marinade.
• Brush chicken pieces with ghee or butter.
• Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
• To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
• Turn and grill the other side for 8 minutes.
• Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
• Transfer chicken to platter.
• Decorate with sliced onion and tomato.
• Serve with Naan and raita.