TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
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
CAST IRON TANDOORI ROASTED CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Make the marinade: Toast the coriander seeds in a small skillet over medium-high heat until fragrant, 2 to 3 minutes. Add the garam masala, paprika, turmeric, cayenne pepper and cinnamon and warm through to make fragrant, about 1 minute. Pour everything into a spice grinder and process until fine. (Alternatively, crush the spices with a mortar and pestle.)
- Place the guajillo chiles in a bowl, cover with hot water and let soak for 10 minutes. Drain the chiles and finely chop. Combine the spices with the chiles, yogurt, lemon juice, garlic, ginger and salt in a in a large bowl. Stir well to combine.
- Using a meat tenderizer, pound the chicken to a 1/2-inch thickness in between two pieces of plastic wrap. Place the chicken breasts in a large resealable freezer bag. Pour in the marinade and toss to coat well. Refrigerate for at least 1 hour and up to overnight if you have the time.
- Heat the charcoal in the charcoal chimney. To closely replicate a traditional tandoor clay oven cooking environment, set two large cast iron skillets (about 12 inches each) over high heat until hot, about 5 minutes.
- Remove the chicken from the marinade. Thread a skewer into each chicken piece so the chicken lies flat.
- Very carefully remove the skillets from the heat and add a layer of charcoal to one of the skillets. Working in batches, place the skewers over the coals in the skillet so they rest on the rim and the chicken is above the coals. Carefully cover the chicken with the second pan, making sure the skewers don't slip. Cook, turning once, until the chicken is bright red and charred and blackened around the edges, 10 to 12 minutes. Remove the skewers, place them on a plate and repeat with the remaining chicken.
- Serve with warm flatbread and raita.
- Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
- Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.
- Combine the yogurt, cucumber, basil, mint, cilantro, agave syrup, cumin, garlic and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not overmix or the raita will become too runny.
- Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.
More about "tandoori roast chicken recipes"
TANDOORI ROAST CHICKEN - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 1 hr 20 minsCategory Lunch, DinnerCalories 484 per serving
- Line a deep baking pan with baking (parchment) paper, and place a wire rack in it. Set aside. Rub the paste all over the chicken. At this stage, you can either pop it straight into the oven or marinate chicken for 6 to 8 hours in the refrigerator.
OVEN BAKED TANDOORI CHICKEN | RECIPETIN EATS
From recipetineats.com
4.9/5 (80)Total Time 50 minsCategory ChickenCalories 442 per serving
- Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
- Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
TANDOORI CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine IndianTotal Time 1 hr 20 minsCategory DinnerCalories 807 per serving
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
ROASTED TANDOORI CHICKEN | THE MODERN PROPER
From themodernproper.com
5/5 (5)Total Time 1 hr 40 minsCuisine Middle EasternCalories 265 per serving
TANDOORI ROAST CHICKEN RECIPE - LODGE CAST IRON
From lodgecastiron.com
TANDOORI CHICKEN | TANDOORI MURGH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
TANDOORI ROAST CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
TANDOORI CHICKEN - JO COOKS
From jocooks.com
TANDOORI CHICKEN | JAMIE OLIVER
From jamieoliver.com
EASY TANDOORI CHICKEN RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
TANDOORI CHICKEN DELIGHT RECIPE BY SHAHEEMA KHAN
From halaal.recipes
QUICK ROAST TANDOORI CHICKEN • TWO PURPLE FIGS
From twopurplefigs.com
TANDOORI ROAST CHICKEN - HEADBANGER'S KITCHEN
From headbangerskitchen.com
TANDOORI CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TANDOORI CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
TANDOORI CHICKEN RECIPE - OVEN BAKED - VEENA AZMANOV
From veenaazmanov.com
TANDOORI ROASTED CHICKEN RECIPE | YUMMLY
From yummly.com
RECIPE: ZUNI-STYLE TANDOORI ROAST CHICKEN WITH MASALA BREAD SALAD
From thekitchn.com
TANDOORI ROAST CHICKEN - ASTRAL CHICKEN
From astralchicken.com
WHOLE TANDOORI CHICKEN WITH CORIANDER CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
TANDOORI ROAST CHICKEN – LODGE CAST IRON
From lodgecastiron.gr
TANDOORI ROAST CHICKEN | EASY ROAST CHICKEN | THE CURRY GUY
From greatcurryrecipes.net
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
TANDOORI CHICKEN | WHOLE TANDOORI CHICKEN | THE CURRY GUY
From greatcurryrecipes.net
HOW TO COOK BBQ TANDOORI CHICKEN RECIPE - SUPER TASTY …
From dailymotion.com
TANDOORI CHICKEN - RECIPE - SPICE ZEN
From spicezen.com.au
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #indian #oven #easy #roast #chicken #meat #whole-chicken #equipment #4-hours-or-less
You'll also love