Yield serve4 Number Of Ingredients 1 Steps:
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little oil and cook for another four minutes. Remove and set aside.
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.
Number Of Ingredients 7 Steps:
Mix all except onions together in large non-metallic bowl, being sure to coat all chicken pieces in yogurt and seasonings. Cover and refrigerate for 4 hours.Meanwhile, preheat oven to 400°F. Line a half-sheet shallow baking pan with foil and place a wire rack on top of that (I used the rack normally used for cooling cookies.) Take chicken out of refrigerator and place on rack, spacing evenly.Bake 30 to 40 minutes, turning once and placing onions on top at that time. If you want to add some extra char, trying using your oven’s broiler once chicken is thoroughly cooked.This is delicious served with raita and basmati rice. You can garnish this with fresh cilantro and even lime wedges.
Yield 12 Number Of Ingredients 17 Steps:
Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets. Place spice mixture in a large mixing bowl. Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly. Remove all visible fat from chicken. Cover with yogurt mixture and marinate in refrigerator for at least 6 hours. Allow to sit at room temperature for ½ hour before baking. Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C). Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C). Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes. Grind while still warm and combine with all other spices. Spice mixture recipe can be doubled or tripled and stored for later use.
Time 6h55m Yield 6 Number Of Ingredients 13 Steps:
Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.
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
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.
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!
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.
Time P1DT1h40m Yield 4 serving(s) Number Of Ingredients 17 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.
More about “tandoori chicken recipes”
Time 2h20m Yield 6 Number Of Ingredients 5 Steps:
Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes. Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
