GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD
Steps:
- With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
- In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
- Transfer the spices to a spice/coffee grinder and grind the spices finely.
- Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
- Preheat grill.
- Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
- In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
- In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
- Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.
GRILLED TANDOORI CHICKEN
Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 1h
Number Of Ingredients 21
Steps:
- Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
- Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
- To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
- Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.
Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
GRILLED TANDOORI CHICKEN
Make the juiciest meat you have ever tasted with this Indian Tandoori Chicken recipe. Marinated in yogurt, lemon, garlic, and spices and grilled or baked to perfection!
Provided by Layla
Categories Dinner
Number Of Ingredients 14
Steps:
- Preheat the oven at 440 degree F. Place a metal rack over a baking tray and grease with cooking spray. Keep it aside.
- Wash and clean the leg quarters and make random cuts here and there.
- To marinade the chicken: Take a medium bowl and combine yogurt, salt, lemon juice, cumin, garam masala, coriander, red chili, coriander, pepper, ginger and garlic.
- Rub the marinade generously over the leg quarters. Add the oil on top and marinade the chicken for 2 hours at least (Overnight marination works the best).
- Place the chicken over the rack and bake for 30 minutes, flipping halfway through. Spread butter over the chicken after 30 minutes and then broil for 7-8 minutes.
- Alternitivlty, grill over medium-high heat for 30 minutes o, flipping every 10 minutes, or until chicken legs are cooked through.
- Serve the grilled tandoori chicken with yogurt and basmati rice.
Nutrition Facts : ServingSize 1 leg quarter, Calories 340 kcal, Carbohydrate 4 g, Protein 34 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 163 mg, Sodium 232 mg, Fiber 2 g, Sugar 1 g
GRILLED TANDOORI CHICKEN
Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)
Provided by nomnom
Categories Chicken
Time 4h1m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and defat breasts.
- Place in a large bowl.
- Process remaining ingredients to a uniform sauce.
- Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
- Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
- Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
- TO ROAST: Preheat oven to 500-550*F.
- Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
- Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
- Basting is unneccessary because the enclosed environment prevents excessive dryness.
- TO BROIL INDOORS: Preheat broiler.
- Spray grill with nonstick to prevent sicking.
- Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
- Turn and cook another 10 minutes or until cooked through.
- TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
- Brush with extra marinade.
- Let chicken cook WITHOUT turning for 10 minutes.
- Turn, baste other side, and cook another 10.
- Continue cooking, turning every 10 minutes until done.
Nutrition Facts : Calories 139.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.7, Sodium 87.5, Carbohydrate 1.6, Sugar 1.1, Protein 28.1
GRILLED CHICKEN THIGHS TANDOORI
Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
Provided by DIANA F
Categories World Cuisine Recipes Asian Indian
Time 8h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
- Preheat an outdoor grill for direct medium heat.
- Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
- Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 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
GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE
Tandoori Chicken is a popular Indian dish but many versions are bland and dry. Our grilled Tandoori chicken recipe comes out juicy and exploding with flavor!
Provided by Bill
Categories Chicken and Poultry
Time 16h45m
Number Of Ingredients 25
Steps:
- Mix all of the marinade ingredients together in a bowl until well combined.
- Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
- Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
- Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
- Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
- This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
- While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
- Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
- Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
- Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
- The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
- For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.
Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.)
GRILLED TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD
Categories Salad Blender Food Processor Chicken Leafy Green Marinate Yogurt Low Cal Backyard BBQ Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make marinade:
- In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
- With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
- Prepare grill.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
- In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
- Slice chicken 1/4 inch thick and serve over salad.
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5/5 Total Time 55 minsServings 4
- Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
- Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
- Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.
GRILLED TANDOORI CHICKEN - MARINADE RECIPE AND GRILL TECHNIQUE
From theblackpeppercorn.com
5/5 (1)Category Main CourseCuisine BBQ, IndianTotal Time 2 hrs 30 mins
- Prepare the tandoori marinade by blending everything except the yogurt, food colouring and chicken in a food processor. Process until a smooth paste is formed. Blend in the yogurt and a few drops of red food colouring.
- Mix the marinade in with the chicken drumsticks and marinate in the fridge for a minimum of 2 hours.
- Cook using indirect grilling on grill set to medium heat for 30 minutes or until the internal temperature reads 175-180F.
- Move the chicken to be over the heat and use direct grilling for a couple minutes per side to crisp up the skin.
GRILLED TANDOORI CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
Cuisine Indian, IndianTotal Time 1 hrCategory DinnerCalories 206 per serving
- Add the vegetable oil, onion, garlic, and all of the spices to a skillet over medium heat. Saute for 10 minutes or until onion is tender.
- When ready, let excess marinade drip off and grill until cooked through, around 8-10 minutes per side depending on thickness.
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GRILLED TANDOORI CHICKEN RECIPE, WHATS COOKING AMERICA
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Cuisine IndianCategory Main CourseServings 4Total Time 6 hrs 40 mins
- Place a large zip-lock plastic bag in a large bowl. Place chicken pieces in the bag and set aside.
- In a medium-size bowl or your blender, combine the Greek yogurt, 2 tablespoons melted butter, lemon juice, chili powder, coriander powder, garlic paste, ginger paste, cumin powder, Garam Masala Powder, and salt. Process to a smooth sauce, scraping down the sides to combine all the ingredients.
- Pour the marinade over the chicken in the bag. Seal the bag and turn bag to coat the chicken pieces evenly. Keeping the bag sealed, using your hands, rub the marinade into the holes and slits of the chicken pieces. Return the bag, with the chicken, to the bowl and place in the refrigerator to marinate overnight, turning bag occasionally.
GRILLED TANDOORI CHICKEN | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 398 per servingCategory Barbecue,Mains
- To prepare marinade, whisk together yogurt, oil, cream, vinegar, paprika, tomato paste, garlic, ginger, garam masala, pepper, cumin and salt; pour marinade into a large heavy zip-lock plastic bag. Pierce each chicken thigh several times with a sharp knife. Add chicken to bag and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate for at least 8 hours or up to 24 hours.
- Preheat natural gas barbecue on medium for 10 - 15 minutes. Remove chicken from marinade; discard marinade.
- Grill chicken until chicken is cooked through, about 10 minutes per side. Serve with Mango Chutney and Cilantro Yogurt.
GRILLED TANDOORI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
4.6/5 (15)Total Time 45 minsCategory Main CourseCalories 166 per serving
- Whisk together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Allow to marinate at least 30 minutes or overnight.
- Remove chicken from bag and discard marinade. Cook chicken on the grill over medium heat 5-6 minutes on each side or until cooked through.
- Suggested serving options: cooked rice, lime wedges for drizzling, extra cilantro, indian flatbread (naan) and mango chutney
GRILLED TANDOORI-STYLE CHICKEN DRUMSTICKS - FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 4
- In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours.
- Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.
GRILLED TANDOORI CHICKEN PIECES RECIPE - INDIAN.FOOD.COM
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5/5 (4)Total Time 1 hr 5 minsCategory Chicken BreastCalories 927 per serving
- Pour into a ziploc bag and add chicken. Allow to marinate in the refrigerator for 12 hours or overnight, turning occasionally.
- Oil or spray the grill grates. Preheat grill with a hot charcoal fire on one side of the grill or GAS grill to 375 F- lighting one side only of the grill.
SPECIAL TANDOORI CHICKEN : 9 STEPS (WITH PICTURES ...
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- Cutting Chicken. Take whole chicken legs and wash it properly. The key to tandoori chicken is to use bone-in thighs and legs. This piece is recommended because they have enough fat to stay moist under the heat of the grill.
- 1st Marination. After you made the cuts on the chicken. Take a big bowl. Add 1 full cup of water in it. Add salt (1 tablespoon) and 2 tablespoon of lemon juice.
- Prep for 2nd Marination. While our chicken is resting in salt lemon water we will prepare for 2nd marination. Hung Curd : Take 3-4 tablespoon curd in a muslin cloth and hang it.
- Final Marination. The chicken is soaked in salt water for about 1-2 hours now. Take out the chicken and keep it aside. Take a big bowl. In the Bowl Add the Hung curd we prepared.
- Preparing Oven and Grill Stand. Preheat the oven at 180 degrees for 10 minutes. Apply butter/oil generously to the grill stand. Place the marinated chicken leg pieces carefully.
- Grilling. Click micro + grill on your oven. Place the grill stand in the preheated oven and set the timer for 15 minutes. After 15 minutes Remove the stand from the oven and Apply butter and left over masala to the chicken and then flip the chicken pieces.
- Green Chutney. In a mixer/grinder/blender take half cup of coriander leaves and half cup of mint leaves. Add 1-2 green chilies and 6-7 cloves of garlic.
- Spicy and Tangy Onions (bonus Step) Slice onions. Soak the onion slices in ice cold water for 15 minutes. Remove the sliced onions from the water and dry the onions completely.
- Ready. Serve hot grilled tandoori BBQ chicken with some green chutney, lemon, green chilies and sliced spicy onions. This is the best grilled Chicken Recipe I've ever tried.
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