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 CHICKEN
Tandoori chicken is cooked in a special tandoor (clay oven). This recipe is for the conventional oven and charcoal grill. cooking time doesnt include marinating time.
Provided by grapefruit
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 21.9, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 598.4, Carbohydrate 3.2, Fiber 0.4, Sugar 1.2, Protein 1
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.
INDIAN TANDOORI CHICKEN
From allrecipes.com. Prep time does not include marinating time. The flavor improves the longer you can let it marinate.
Provided by Katie Y
Categories Chicken
Time 45m
Yield 4 serving(s)
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 551.2, Fat 36.8, SaturatedFat 11.4, Cholesterol 180.1, Sodium 776.9, Carbohydrate 8.2, Fiber 1.2, Sugar 4.9, Protein 45.4
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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 STYLE CHICKEN
Not a true tandoori chicken, which is made in a tandoor oven. This chicken still has all the spice, and is easily made in the home oven.
Provided by PalatablePastime
Categories Chicken
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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).
RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.
Provided by JewelerByTradeChefW
Categories Chicken Breast
Time 1h10m
Yield 12 pcs chicken, 4 serving(s)
Number Of Ingredients 15
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!
More about "indian tandoori chicken recipes"
TANDOORI CHICKEN | TANDOORI MURGH - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 399Calories 540 per servingCategory Appetizer / Starter
- To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
- Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stove method, please follow the step by step instructions above the recipe card.
TANDOORI CHICKEN - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Total Time 40 minsCategory Appetizer, Main CourseCalories 288 per serving
- Take the chicken out of the refrigerator 1 hour before cooking and leave it at room temperature.
NEW TANDOORI CAFE - 236 PHOTOS & 700 REVIEWS - INDIAN ...
From yelp.com
535 Yelp reviewsLocation 5134 Stevens Creek Blvd San Jose, CA 95129
INDIAN CUISINE AND FOOD: WHY IS TANDOORI CHICKEN PINK? - QUORA
From quora.com
TANDOORI CHICKEN HALF - LITTLE INDIA - BEST INDIAN FOOD ...
From littleindia.ca
TANDOORI CHICKEN - MENU - NAMASTE INDIAN CUISINE ...
From yelp.ca
TANDOORI CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GRILLED INDIAN TANDOORI CHICKEN RECIPE | WELLNESS MAMA
From wellnessmama.com
TANDOORI CHICKEN RECIPE ( INDIAN FOOD ) | DANIAL RESTAURANT
From danialrestaurant.com
INDIAN TANDOORI CHICKEN CURRY - A CLASSIC, COMFORTING CURRY
From thesouthafrican.com
INDIAN STREET FOOD | TANDOORI CHICKEN IS A POPULAR PUNJABI ...
From facebook.com
EASY INDIAN TANDOORI CHICKEN BOWLS - SO MUCH FOOD
From somuchfoodblog.com
DELICIOUS INDIAN TANDOORI CHICKEN TO EXPLORE YOUR TASTE ...
From theheftychef.com
EASY TANDOORI CHICKEN RECIPE - VIKALINKA
From vikalinka.com
TANDOORI CHICKEN - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
CALORIES IN INDIAN - TANDOORI CHICKEN - MYDIETMEALPLANNER.COM
From mydietmealplanner.com
TANDOORI CHICKEN RECIPE (AUTHENTIC, EASY AND BEST)
From cubesnjuliennes.com
TANDOORI CHICKEN MARINADE - EASY CHICKEN RECIPES
From easychickenrecipes.com
WHAT WINE GOES WITH TANDOORI CHICKEN? - WINE-IS
From wine-is.com
AUTHENTIC TANDOORI CHICKEN RECIPE | INDIAN RECIPES
From cookingnook.com
TANDOORI CHICKEN CAPTIONS FOR INSTAGRAM WITH QUOTES
From hikeetech.com
WHAT’S A TANDOORI? | TANDOORI KITCHEN
From tandoorikitchenco.com
BEST TANDOORI CHICKEN RECIPE - HOW TO MAKE TANDOORI CHICKEN
From goodhousekeeping.com
TANDOORI CHICKEN - WIKIPEDIA
From en.wikipedia.org
GIVE YOUR CHICKEN MOMOS A TANDOORI TWIST WITH THIS ...
From food.ndtv.com
TANDOORI CHICKEN - THE SPRUCE EATS
From thespruceeats.com
TANDOORI CHICKEN - SAVORY&SWEETFOOD
From savoryandsweetfood.com
TANDOORI CHICKEN | TRADITIONAL CHICKEN DISH FROM PUNJAB ...
From tasteatlas.com
WHAT TO SERVE WITH TANDOORI CHICKEN (24 COMPLEMENTARY ...
From indianambrosia.com
TANDOORI COOKING TIPS AND METHODS - THE SPRUCE EATS
From thespruceeats.com
INDIAN TANDOORI RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TANDOORI CHICKEN IN OVEN, INDIAN BAKED CHICKEN - YUMMY ...
From yummyindiankitchen.com
TANDOORI CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
TANDOORI CHICKEN | CHICKEN.CA
From chicken.ca
TANDOORI CHICKEN RECIPE : SBS FOOD
From sbs.com.au
TANDOORI CHICKEN | INDIA - RICARDO CUISINE
From ricardocuisine.com
TANDOORI CHICKEN - JO COOKS
From jocooks.com
HOW TO PREPARE TANDOORI CHICKEN ... - INDIAN FOOD DELIVERY
From amritsr.com
INDIAN COOKING 101: STREET FOOD (TANDOORI CHICKEN POPS ...
From hookedonheat.com
TANDOORI CHICKEN & FOOD PAIRING - (WITH REASONS!)
From drinkandpair.com
TANDOORI CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
You'll also love