TANDOORI CHICKEN BREAST
Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.
Provided by vpecchia
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
- Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 3.2 g, Cholesterol 66.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 82 mg, Sugar 0.4 g
TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBE
Make and share this Tandoori Spiced Chicken Breast With Grilled Tomato Jam and Herbe recipe from Food.com.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
- TOMATO JAM:.
- Heat grill to high. Brush tomatoes and serrano chile with oil and season with salt and pepper. Grill tomatoes and serrano chile on all sides until charred. Remove from the grill and coarsely chop.
- Heat oil in a medium saucepan on the grated of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano chile, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
- HERBED YOGURT:.
- Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
Nutrition Facts : Calories 608.3, Fat 23.8, SaturatedFat 3.5, Cholesterol 108.9, Sodium 2282.3, Carbohydrate 53.9, Fiber 6.6, Sugar 6.1, Protein 45.1
TANDOORI-SPICED GRILLED CHICKEN
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 14h50m
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
- Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
- Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
- Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.
TANDOORI CHICKEN BREASTS
Make and share this Tandoori Chicken Breasts recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score chicken breasts 3 or 4 times with a sharp knife.
- Place in a med bowl.
- Sprinkle with lemon juice.
- Toss to coat.
- Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
- Add to chicken.
- Coat well with marinade.
- Cover and chill for at least 1 hour or over night.
- Remove chicken from refrigerator 15 minutes before cooking.
- Preheat broiler.
- Line broiler pan with foil.
- Arrange chicken on foil without the chicken touching.
- Brush with remaining marinade.
- Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.
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