Tandoori Style Chicken Food

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-STYLE CHICKEN

Steps:

• Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight.
• Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes.
• Or cook at 350 for 45- 60 minutes.

INDIAN TANDOORI CHICKEN

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.

TANDOORI STYLE CHICKEN

Steps:

• Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
• Cut slits across the meat of chicken and rub spice mixture all over chicken.
• Marinate chicken in this mixture for 8 hours or overnight.
• Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
• Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).

TANDOORI ROASTED CHICKEN

Steps:

• In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
• Preheat oven to 375 degrees.
• Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts.
• Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal.

TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
• Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
• Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the cilantro-mint sauce.

TANDOORI CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.
• Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.

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

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.

TANDOORI-STYLE ROAST CHICKEN

Steps:

• • In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yogurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
• • Preheat the oven to 425°F. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
• • Roast the chicken for about 30 minutes. Turn the potatoes so they cook evenly. Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through.
• • Transfer the chicken to a carving board and let rest for a few minutes. Carve into pieces and arrange on a platter. Surround with the potatoes. Pour the juices from the pan over the chicken and potatoes. Garnish with parsley or watercress and serve immediately.

BBQ TANDOORI-STYLE CHICKEN

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.

TANDOORI-STYLE CHICKEN

Steps:

• Mix first 7 ingredients in small bowl to blend. Using sharp knife, cut three 3/4-inch-deep diagonal slashes in each chicken piece. Divide chicken between 2 large bowls and rub with spice mixture. Let stand 10 minutes. Divide yogurt and onions between same bowls. Toss chicken to coat. Cover and refrigerate overnight.
• Preheat oven to 500°F. Line 2 rimmed baking sheets with foil; place cooling racks on prepared baking sheets. Using slotted spoon, transfer chicken thighs to 1 sheet and chicken breasts to second sheet, spacing pieces slightly apart (make sure that chicken pieces do not touch and are covered in yogurt mixture). Bake until chicken is cooked through, about 30 minutes for breasts and about 40 minutes for thighs. (Chicken can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Place chicken on large platter. Serve cold or at room temperature.

TANDOORI-STYLE CHICKEN WINGS

Steps:

• Mix ketchup, aioli, curry powder, onion powder, 3/4 cup yogurt and 1 Tbsp. cilantro until blended. Pour about 3/4 of the ketchup mixture over chicken in shallow dish; turn chicken to evenly coat both sides of each wing piece with ketchup mixture. Gently rub ketchup mixture into chicken. Refrigerate 2 hours to marinate.
• Meanwhile, mix cream cheese spread with remaining yogurt and cilantro until blended. Refrigerate along with the remaining ketchup mixture until ready to use.
• Heat oven to 450°F. Remove wings from marinade; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until done, turning and brushing with remaining ketchup mixture after 15 min.
• Serve with the cream cheese mixture.

TANDOORI CHICKEN

Steps:

• Make 3-4 deep diagonal cuts in each chicken breast.
• Sprinkle with lemon juice.
• Combine next 9 ingredients in a bowl; then mix in the yogurt.
• Coat chicken well with the tandoori marinade.
• Place in a bowl, cover, and chill for at least 4 hours or over night.
• Place chicken on a preheated grill; brush with extra marinade.
• Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
• Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).

TANDOORI CHICKEN

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.

TANDOORI-STYLE CHICKEN

Steps:

• Place chicken in a gallon-size zip-top bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or up to 1 day).
• Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once. Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.