GRILLED TANDOORI CHICKEN KABOBS
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TANDOORI CHICKEN KEBABS
Punjabi style chicken kebabs. Spicy flavors softened by cool yogurt. Serves well over rice. Grills well on a Forman Grill!
Provided by Arimaeis
Categories Chicken Breast
Time 3h12m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the chicken into 1 inch cubes, place in bowl.
- Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
- Cover and marinate in the fridge for 2-3 hours.
- Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
- Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
- Serve straight off the grill over rice.
TANDOORI CHICKEN KABOBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.
GRILLED TANDOORI CHICKEN
Steps:
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
- In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
- Preheat a grill.
- Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
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 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
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
Make and share this Tandoori Chicken recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make 3-4 deep diagonal cuts in each chicken breast.
- Sprinkle with lemon juice.
- Combine next 9 ingredients in a bowl; then mix in the yogurt.
- Coat chicken well with the tandoori marinade.
- Place in a bowl, cover, and chill for at least 4 hours or over night.
- Place chicken on a preheated grill; brush with extra marinade.
- Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
- Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).
Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.4, Cholesterol 71.2, Sodium 695.2, Carbohydrate 6.7, Fiber 1.1, Sugar 3.6, Protein 30.2
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