TANDOORI CHICKEN
A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. -Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes., Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.,
Nutrition Facts : Calories 310 calories, Fat 20g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
TANDOORI-MARINATED CHICKEN WITH CUCUMBER, LIME, AND CHILES
Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt (which acts as a tenderizer) and letting it infuse the meat. The cucumber, lime, and chiles provide sharp, bright contrast to the seductively scented roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time P1D
Number Of Ingredients 12
Steps:
- Toast cumin, coriander, and fennel seeds in a skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder.
- Puree onion, garlic, and ginger. Heat oil in a skillet over medium-high heat. Add onion mixture. Fry until translucent, about 5 minutes. Stir in spice mixture and turmeric. Let cool.
- Stir yogurt into onion mixture. Season with salt.
- Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Gently separate skin from breast of chicken, and rub some of the yogurt mixture under the skin on each side. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Preheat oven to 450 degrees. Uncover chicken, and season with salt. Reduce oven temperature to 400 degrees. Roast chicken for 30 minutes. Remove from oven, and tent loosely with foil. Return to oven, rotating sheet. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving with cucumbers, lime wedges, and chiles.
TANDOORI-STYLE CHICKEN
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers - if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
- With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
- Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
Nutrition Facts : @context http, Calories 1262, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 88 grams, Fiber 1 gram, Protein 106 grams, SaturatedFat 22 grams, Sodium 892 milligrams, Sugar 2 grams, TransFat 0 grams
FAST TANDOORI CHICKEN
Here's a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken - chicken quickly marinated in yogurt and spices, then run under the broiler for less than 10 minutes. The whole process takes about an hour, but the active cooking time is around 20 minutes in total, and it makes for a delicious family meal when served with Basmati rice and some sautéed spinach.
Provided by Mark Bittman
Categories dinner, lunch, quick, times classics, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.
- If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice.
- If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 6 grams, TransFat 0 grams
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
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
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