TANDOORI-INSPIRED OVEN CHICKEN SKEWERS
Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.
Provided by Bibi
Categories World Cuisine Recipes Asian Indian
Time 1h3m
Yield 6
Number Of Ingredients 7
Steps:
- Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
- Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
- Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
- Bake skewers in the preheated oven for 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.
Nutrition Facts : Calories 370 calories, Carbohydrate 15.6 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 523.9 mg, Sugar 10 g
RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
Provided by JewelerByTradeChefW
Categories Chicken Breast
Time 1h10m
Yield 12 pcs chicken, 4 serving(s)
Number Of Ingredients 15
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 SKEWERS
Make and share this Tandoori Chicken Skewers recipe from Food.com.
Provided by liketocook21
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
- In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
- Take the chicken pieces from the bowl and shake off as much of the marinade as possible.
- Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.
- Serve with chopped mango and spring onions.
Nutrition Facts : Calories 180.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.5, Sodium 694.9, Carbohydrate 12.5, Fiber 1.4, Sugar 8.9, Protein 28
TANDOORI CHICKEN KABOBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.
TANDOORI-INSPIRED OVEN CHICKEN SKEWERS
Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.
Provided by Bibi
Categories Indian Recipes
Time 1h3m
Yield 6
Number Of Ingredients 7
Steps:
- Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
- Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
- Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
- Bake skewers in the preheated oven for 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.
Nutrition Facts : Calories 370 calories, Carbohydrate 15.6 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 523.9 mg, Sugar 10 g
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