TANDOORI CHICKEN RECIPE
Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.
Provided by Swasthi
Categories Appetizer / starter
Time 40m
Number Of Ingredients 15
Steps:
- To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
- Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
- Pour oil and lemon juice as well.
- Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
- Make deep gashes over the chicken and add it to the bowl.
- Marinate the chicken well into the gashes.
- Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
- Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
- Place a foil on a oven tray to collect the drippings.
- Then keep a greased wired rack on the tray.
- Place the chicken pieces over the wire rack.
- Grill the chicken for about 15 mins.
- For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
- After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
- Turn the chicken to the other side and baste the red chili oil or marinade.
- Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
- The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
- Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
- Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.
Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 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 (INDIAN BARBECUED) CHICKEN
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.
Provided by Julie Sahni
Categories Chicken Poultry Broil Roast Yogurt Fall
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
- 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
- 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
- 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
- 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
- To Roast in the Oven:
- Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
- To Broil Indoors:
- Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
- To Grill Outdoors:
- Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
- Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.
TANDOORI-STYLE GRILLED CHICKEN
Categories Chicken Marinate Yogurt Spice Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.
GRILLED CHICKEN THIGHS TANDOORI
Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
Provided by DIANA F
Categories World Cuisine Recipes Asian Indian
Time 8h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
- Preheat an outdoor grill for direct medium heat.
- Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
- Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g
GRILLED TANDOORI CHICKEN
Steps:
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
- In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
- Preheat a grill.
- Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
BBQ TANDOORI-STYLE CHICKEN
This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken
Provided by Anjum Anand
Categories Buffet, Dinner
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium
GRILLED TANDOORI CHICKEN KABOBS
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TANDOORI CHICKEN
Tandoori chicken is cooked in a special tandoor (clay oven). This recipe is for the conventional oven and charcoal grill. cooking time doesnt include marinating time.
Provided by grapefruit
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 21.9, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 598.4, Carbohydrate 3.2, Fiber 0.4, Sugar 1.2, Protein 1
TANDOORI CHICKEN
Make this Tandoori Chicken recipe without a fancy oven! You just need BBQ sauce, yogurt, herbs and spices -- and grill -- for this Tandoori Chicken.
Provided by My Food and Family
Categories Home
Time 2h39m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix all ingredients except chicken. Reserve 1/4 of the sauce. Pour remaining over chicken in shallow dish; turn to coat both sides of each drumstick. Refrigerate 2 hours to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (165ºF), turning and brushing occasionally with reserved sauce.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
UNCLE BILL'S BARBECUE TANDOORI CHICKEN
I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.
Provided by William Uncle Bill
Categories Curries
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all skin and fat particles from chicken pieces and discard.
- Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
- In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
- Add chicken pieces to mixture and turn to coat on all sides.
- Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
- Spray barbecue grill with a no-stick vegetable spray.
- Preheat barbecue to medium-hight heat.
- Place chicken pieces directly on grill.
- Barbecue on medium-high heat for 20 to 25 minutes, turning once.
- While barbecuing, baste chicken with any left over sauce.
- To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
- Serve hot or cold.
- Saffron strands may be purchased at most super markets.
- I do not use saffron powder.
- If desired, leave the skin on the chicken pieces.
- You may also make this recipe using all chicken breasts, (boneless or bone-in).
Nutrition Facts : Calories 187.7, Fat 10.1, SaturatedFat 1.9, Cholesterol 70, Sodium 548, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 21.6
More about "tandoori indian barbecued chicken food"
BBQ TANDOORI CHICKEN PERFECT INDIAN CHICKEN! - KRUMPLI
From krumpli.co.uk
4.7/5 (18)Total Time 5 hrs 25 minsCategory Chicken & Other Bird RecipesCalories 700 per serving
BARBECUE TANDOORI CHICKEN - JULIA'S CUISINE
From juliascuisine.com
Cuisine IndianTotal Time 8 hrs 35 minsCategory Main CourseCalories 309 per serving
- First make your chicken rub. Do, this by adding the dried coriander, turmeric, garma masala, garlic, chilies, onion, ginger, Juice of 1/2 a lime, salt and fresh coriander in a mortar and pestle. Smash it around until a smooth paste forms. This will take about two minutes. Once you have done this, transfer the rub mixture to a medium sized bowl, add the yogurt and the oil. Stir well to combine.
- Place you chicken in a deep sided glass dish. Or whatever dish you are planning to marinade the chicken. Coat the chicken completely with the marinade and cover and refrigerate. I recommend this is done at least 8 hours before cooking. If you are going to make this chicken, you really do want to the flavours to come through. If you don't marinade it long enough, you won't get the flavour and will be disappointed. It can even be marinaded the day before cooking. What ever you do, don't skip this step!
- I like to remove the chicken from the fridge and bring it to room temperature before cooking. Once you have done this, wrap each piece of chicken in foil. Have ready a hot barbecue. I use a gas barbecue and set it to high heat and leave it for about 10 minutes before cooking the chicken. Once the barbecue is up to temperature, add the chicken and leave to cook for about 7 minutes. With a set of tongs, turn over all the chicken and cook for a further 7 minutes. Not take your chicken off the barbecue and remove the foil wrappers. Place the chicken back on the barbecue, but only long enough to brown the outside. This will take around 5 minutes. Remove from barbecue, squeeze over lime juice and toss over fresh coriander.
GRILLED TANDOORI CHICKEN | FEASTING AT HOME
From feastingathome.com
TANDOORI CHICKEN RECIPE - CLASSIC NORTH INDIAN
From archanaskitchen.com
GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE - THE …
From thewoksoflife.com
ROTISSERIE GRILLED TANDOORI CHICKEN - SIMPLE INDIAN …
From simpleindianrecipes.com
GRILLED TANDOORI CHICKEN RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
GRILLED TANDOORI CHICKEN - YOGURT MARINATED CHICKEN …
From delish.com
TANDOORI CHICKEN RECIPE | TASTEOFBBQ.COM
From tasteofbbq.com
TANDOORI GRILLED CHICKEN - RECIPE - THE INDIAN CLAYPOT
From theindianclaypot.com
GRILLED TANDOORI CHICKEN RECIPE (EASY & JUICY!) - AVERIE …
From averiecooks.com
GRILLED TANDOORI CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
GRILLED TANDOORI CHICKEN KEBABS - CULINARY GINGER
From culinaryginger.com
GRILLED TANDOORI CHICKEN DRUMSTICKS | CHICKEN.CA
From chicken.ca
TANDOORI CHICKEN MARINADE - EASY CHICKEN RECIPES
From easychickenrecipes.com
GRILLED TANDOORI CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
TANDOORI CHICKEN | INDIA | RICARDO
From ricardocuisine.com
GRILLED TANDOORI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
TANDOORI CHICKEN LEGS - MARINATED FOR 3 DAYS BY THE CURRY GUY
From greatcurryrecipes.net
GRILLED TANDOORI CHICKEN - MARINADE RECIPE AND GRILL TECHNIQUE
From theblackpeppercorn.com
TANDOORI-STYLE BARBECUED CHICKEN WITH SAFFRON RICE
From theheritagecook.com
TANDOORI CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
TANDOORI CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
TANDOORI (INDIAN BARBECUED) CHICKEN : RECIPES - REDDIT
From reddit.com
TANDOORI BBQ - HEALTHYRECIPESFR.COM
From healthyrecipesfr.com
GRILLED TANDOORI CHICKEN - INDIAN RECIPES
From fooddiez.com
GRILLED TANDOORI CHICKEN - HEY GRILL, HEY
From heygrillhey.com
EASY GRILLED BONELESS TANDOORI CHICKEN THIGHS - MYINDIANSTOVE
From myindianstove.com
PICTURE - INDIAN FOOD TANDOORI CHICKEN LEGS FROM ABOVE. STOCK …
From gograph.com
TANDOORI CHICKEN | THE INDIAN FOODIE
From theindianfoodie.com
BARBECUED TANDOORI CHICKEN - FORK AND TWIST
From forkandtwist.com
TANDOORI (INDIAN BARBECUED) CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
TANDOORI CHICKEN: THE ORIGINAL INDIAN RECIPE - WINE DHARMA
From winedharma.com
HOW TO MAKE AWESOME TANDOORI-STYLE GRILLED CHICKEN AT HOME
From seriouseats.com
TANDOORI CHICKEN RECIPE INDIAN RESTAURANT STYLE BY THE CURRY GUY
From greatcurryrecipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love