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
CLUBFOODY'S TANDOORI CHICKEN
Nice, crispy with a lovely blend of spices, this dish is amazingly flavorful! VIDEO https://youtu.be/L19IqTpseJU
Provided by CLUBFOODY
Categories Indian
Time 59m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
- Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes.
- Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade.
- Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side.
Nutrition Facts : Calories 312.8, Fat 16.3, SaturatedFat 5.5, Cholesterol 130.2, Sodium 458.5, Carbohydrate 8.6, Fiber 1.4, Sugar 4.8, Protein 32.2
CLUBFOODY'S SWEET CHILI CHICKEN BITES
Quick, easy and absolutely delicious, these can be enjoyed as an appetizer or a main course with steamed rice or noodles. VIDEO https://youtu.be/RSweA8tKTa4
Provided by CLUBFOODY
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, add flour, cornstarch, baking powder, garlic powder, sea salt and freshly ground black pepper. Whisk until the ingredients are well blended before transferring the flour mixture to a shallow container. In another shallow container, beat eggs and milk together.
- Working in batches, dredge the chicken pieces in the flour mixture until well coating. Shake off any excess flour and dip them in the egg mixture; toss to coat. Return the chicken pieces back to the flour to dredge them a second time - this will make them crispier.
- In a skillet over medium high heat, add oil and bring the temperature to 375ºF/190ºC. Working in batches, carefully add the coated chicken pieces and fry them until nicely brown, about 3 to 4 minutes, flipping them a couple times.
- Transfer them to a plate or baking sheet lined with paper towels to absorb any excess oil; set aside while frying the others.
- Transfer them to a large bowl and pour sweet chili sauce over; stir until well coated. Sprinkle on the sesame seeds and stir once again until evenly distributed. Before serving, sprinkle on some sliced green onions.
Nutrition Facts : Calories 2292.9, Fat 232.2, SaturatedFat 20.3, Cholesterol 167.8, Sodium 497.6, Carbohydrate 27.1, Fiber 1, Sugar 0.2, Protein 30.1
TANDOORI CHICKEN
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
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
CLUBFOODY'S CHICKEN PAPRIKASH
This dish is a delicious comfort food. It's easy to make and the perfect weeknight meal to serve your family VIDEO https://youtu.be/z8jbjgI1_1s
Provided by CLUBFOODY
Categories Hungarian
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
- In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
- Transfer the chicken to a plate and set aside while cooking the other pieces.
- Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
- To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
- Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
- A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
- Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
- When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
- Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
Nutrition Facts : Calories 756.1, Fat 53.9, SaturatedFat 18.3, Cholesterol 229.7, Sodium 672.6, Carbohydrate 23.2, Fiber 4.9, Sugar 9.3, Protein 45.2
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