Fast Tandoori Chicken Recipes

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.

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.

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

Steps:

• Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
• Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
• Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
• Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

Steps:

• Combine the yogurt, ginger, garlic, paprika, coriander, half the lime juice and some salt and pepper in a large bowl Stir the chicken into the yogurt mixture and let marinate 5-60 minutes as time allows Grill for 3-4 minutes per side, or until the chicken is browned and cooked through, brushing with the marinade from time to time Serve with a green salad and rice.

Steps:

• Preheat oven to 500 degrees F.
• Combine the yogurt with the spices and zest of lime in a large bowl.
• Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
• Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
• Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.

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.

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!

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.

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).

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.

Steps:

• Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
• 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
• Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
• On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
• Serve with your favourite Indian bread and a bowl of yogurt-chutney.

Steps:

• In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
• In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
• Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
• Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

Steps:

• SLICE skinless chicken crosswise against the bone with 2-3 deep cuts through to the bone, (on each side of chicken legs).
• PLACE chicken pieces into a large Ziploc freezer bag for marinating.
• POUR the MARINADE mixture over chicken; REMOVE excess air from the Ziploc bag; SEAL the Ziploc bag; SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary).
• PLACE one oven rack in the second-lowest position, and another rack in the highest position; PREHEAT oven to BAKE at 500°F (make sure oven is clean!); LINE a broiler pan with foil; SPRAY the foil liner with non-stick baking spray.
• REMOVE chicken from marination bag; SHAKE away excess marinade from chicken; COAT chicken on all sides with vegetable oil or light olive oil; ARRANGE chicken (bone-side up for thighs) in broiler pan without the grill cover; TURN on the overhead oven fan.
• BAKE chicken 20 minutes on the LOWER oven rack; TURN chicken pieces over tongs; CONTINUE baking chicken on lower rack for 7 minutes.
• SLIDE pan carefully from oven wearing oven mitts; BASTE chicken with oil; PLACE pan onto the top broiler rack; SET the BROILER to HIGH setting; BROIL chicken just until edges begin to slightly char, about 2 minutes.
• REMOVE chicken from oven and allow to cool 5 minutes before serving; SEPARATE sliced onion into rings for garnishes.
• SERVING SUGGESTION: Garnish with sliced white onion, chopped fresh cilantro and serve with fresh lime wedges, fragrant basmati rice, nan bread with mint yogurt sauce (raita), cucumber salad, hot or iced tea or chilled lassi (TO MAKE FRAGRANT EAST INDIAN BASMATI RICE, see Recipe #408115).
• SERVE chicken with desired garnishes and side dishes and ENJOY!

Steps:

• With poultry shears, cut the backbones of the hens. Place the hens, breast side up, on the kitchen counter. Press down on the breast bone with the heel of your palm to flatten. If you are using broiler chickens, split them lengthwise into halves.
• Pull the skin off the hens, using paper towel to get a better grip. Prick the hens all over with a fork or a thin skewer. Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put the hens in a large bowl and set aside.
• Process all the ingredients of the marinade in a blender or food processor until they are liquefied. Pour the marinade over the hens. Mix thoroughly, turning several times to coat the pieces evenly with the marinade. Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
• Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coal. Lightly brush racks with oil.
• Coat the hens lightly with oil and place them, breast side down, on the rack. Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes - until the juices run clear when pierced with a knife at the joint. Serve the hens garnished with slices of tomato and cucumber.