Tandoori Flounder Food

TANDOORI CHICKEN

Tandoori chicken image

This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Provided by Roopa Gulati

Categories Dinner, Main course

Time 45m

Yield Serves 8

Number Of Ingredients 12

Ingredients

juice 2 lemons
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
vegetable oil, for brushing
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric

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.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium

TANDOORI FISH

Tandoori Fish image

An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences.

Provided by Rina H.

Categories World Cuisine Recipes Asian Indian

Time 4h27m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
½ teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
½ cup vegetable oil
2 pounds thick catfish fillets, cut into large chunks

Steps:

Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 2.3 g, Cholesterol 71.1 mg, Fat 30.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 0.2 g

INDIAN TANDOORI CHICKEN

Indian Tandoori Chicken image

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

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

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