TANDOORI CHICKEN
Provided by Aarti Sequeira
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
- In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
- Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
- Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
- When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
- While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
- Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.
TANDOORI-STYLE CHICKEN
The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 599 g, Fat 34 g, Fiber 1 g, Protein 63 g, SaturatedFat 9 g
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 FRIED CHICKEN
Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro for a flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time P1DT40m
Number Of Ingredients 10
Steps:
- Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
- Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
- Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
- Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.
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
TANDOORI CHICKEN SPEARS
I love making these for party appetizers because they are always a hit. you can put them on pita crisps or cut into strips and thread on skewers for a satay-style presentation. From the "Party Appetizers- Small Bites, Big Flavor" book. Note: times given are estimates from when I did it myself and does not include time for marinating. Try to broil right before guests arrive so they are served hot.
Provided by laurelgale
Categories Chicken Breast
Time 1h5m
Yield 24 portions, 12 serving(s)
Number Of Ingredients 10
Steps:
- To make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. Set the marinade aside.
- Pull the filet off the back side off each chicken breast. Cut the breasts and the filets into 1-inch chunks. (For skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) Place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
- Preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
- Lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. Broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
- Scoop out a chunk of mango chutney and place it on top of each chicken chunk. Pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
- If seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
- For skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.
Nutrition Facts : Calories 27.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 11.7, Sodium 211.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 4.9
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