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Tandoori Chicken Sandwich Recipe

Tandoori Chicken Sandwich Ingredients

  • Tandoori Chicken Sandwich Recipe
    Tandoori Chicken Sandwich Recipe

    1 pound or 4 Halal Chicken Breast Halves (boneless & skinless)

  • 4 Kaiser Rolls (split & toasted)
  • 4 Lettuce Leaves
  • 1 cup Tandoori Marinade & Grill Sauce
  • 4 tbsp. Mayonnaise
  • 4 tbsp. Raw Mango Chutney

How to make Tandoori Chicken Sandwich

  • In large plastic food storage bag, combine chicken breasts and tandoori marinade. Let marinate in refrigerator for at least 2 hours.
  • Remove chicken from marinade. Grill or broil chicken breasts 8-10 minutes or until chicken is cooked through, brushing with additional marinade during grilling.
  • Serve chicken breasts on rolls with lettuce, mayonnaise and raw mango chutney.
  • Tandoori Chicken Sandwich is ready to serve.

Tandoori Jhinga Recipe

Tandoori Jhinga Ingredients

  • Tandoori Jhinga Recipe
    Tandoori Jhinga Recipe

    Dahi yogurt: 2 Cups

  • Fresh Serrano peppers (Hari Mirch): 2
  • Fresh Ginger: 2 teaspoons
  • Garlic cloves: 3
  • Shell-on Prawns: 2 pounds
  • Salt: 1½ teaspoon
  • Cayenne powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Cinnamon powder: ¼ teaspoon
  • White vinegar: 2 teaspoon
  • Canola Oil: 2 Tablespoon cooking oil
  • Turmeric powder: ½ teaspoon
  • Degi Mirch Paprika: ½ teaspoon

How to make Tandoori Jhinga

  • Prepare Food
  • Cut Serrano peppers and remove seeds to reduce the heat
  • Peel and cut ginger
  • Peel Garlic cloves
  • With a sharp knife, remove head, shell and vein.
  • Marinate
  • Combine all ingredients except the prawns and puree in the electric blender. This is the marinate.
  • Marinate the prawns for about 15 minutes.
  • The Prawns are baked same as the Kebabs. Pre-heat oven to 450º F. Bake kebabs in the oven ( How to bake Kebab Tikka in the oven ) for a total of 8 minutes, 4 minutes each side.
  • Sizzle the Prawns same as the Kebabs
  • Tandoori Jhinga is ready to serve.

Tandoori Tiger Prawns Recipe

Tandoori Tiger Prawns Ingredients:

  • Tandoori Tiger Prawns Recipe
    Tandoori Tiger Prawns Recipe

    4-5 jumbo prawns

  • 2 1/2 tsp hung curd
  • 5 tsp cream
  • 1-2 tsp ginger garlic paste
  • 1/2 tsp yellow chilli powder
  • 1 tsp ajwain
  • 2 tsp corriander leaves
  • salt to taste

How to make Tandoori Tiger Prawns

  • Put prawns in a bowl, add all the ingredients to it and mix well.
  • Marinate for two hours.
  • Cook in the tandoor or grill in the oven at medium temperature for about 15 minutes or till well done.
  • Tandoori Tiger Prawns is ready to serve.

Tandoori Chicken Salad Recipe

Tandoori Chicken Salad Ingredients

  • Tandoori Chicken Salad Recipe
    Tandoori Chicken Salad Recipe

    4 (4 oz) chicken breast halves, skinless and boneless shopping list

  • 8 cups mixed salad greens shopping list
  • 1/2 red onion, sliced thin shopping list
  • 1/2 cup raisins shopping list
  • 1/2 cup slivered almonds, blanched shopping list
  • 4 sprigs fresh mint shopping list
  • 3/4 cup canned pineapple tidbits, drained shopping list
  • 1 (8 oz) container yogurt, mango flavored shopping list
  • 2 tbsp garam masala shopping list
  • 1 tbsp curry powder shopping list
  • 1 1/2 tbsp ground cumin shopping list
  • 2 tsp lemon juice shopping list
  • 4 lime wedges shopping list

How to make Tandoori Chicken Salad

  • Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.
  • In a baking dish, stir together garam masala, yogurt, and lemon juice.
    Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time.
  • Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.
  • Mix together pineapple, onion, raisins, and almonds in a small sized bowl.
  • Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.
  • Tandoori Chicken Salad is ready to serve.

20 minutes to make
Serves 8

Tandoori Mushrooms Recipe

Tandoori Mushrooms Ingredients

  • Tandoori Mushrooms
    Tandoori Mushrooms

    1/2 kg Mushrooms- washed,drained and cut into half

  • 3/4 cup Milk
  • 3/4 tsp Cornflour
  • 3/4 tsp Kasuri methi
  • 2 tsp Oil
  • 3 Red chillies
  • 7 Garlic
  • 2 Cloves
  • 2 inch Ginger
  • 4 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • Salt to taste

How to make Tandoori Mushrooms

  • Wash the mushrooms, drain and keep aside.
  • Dissolve the cornflour in the milk and keep aside.
  • Heat oil in a pan.
  • Add chilly garlic paste, kasuri methi and saute for 2 mins, now add cornflour solution, salt, saute for 4-5 mins.
  • Add mushrooms into this batter and coat well then set aside for 30 mins.
  • Put the mushrooms in a skewer and set skewers aside in the tandoor.
  • Tandoori Mushrooms is ready to serve.

Prep Time: 10 mins.
Cook Time: 10 mins.
yield: 4 servings

Wash the mushrooms, drain and keep aside.

Dissolve the cornflour in the milk and keep aside.
Heat oil in a pan.

Add chilly garlic paste, kasuri methi and saute for 2 mins, now add cornflour solution, salt, saute for 4-5 mins.
Add mushrooms into this batter and coat well then set aside for 30 mins.
Put the mushrooms in a skewer and set skewers aside in the tandoor.

Tandoori Chicken Breast Recipe

Tandoori Chicken Breast Ingredients:

Tandoori Chicken Breast Recipe
Tandoori Chicken Breast Recipe
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

How to make Tandoori Chicken Breast:

  • 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.

Tandoori Chicken Kebab Recipe

Tandoori Chicken Kebab Ingredients:

Tandoori Chicken Kebab Recipe
Tandoori Chicken Kebab Recipe
  • 150g tub Waitrose Low Fat Natural Yogurt
  • 1 tbsp Veeraswamy Medium Moglai Curry Paste
  • Juice of 1 lemon
  • 2 tsp Bart Fresh Ginger
  • 1 tsp Bart Fresh Garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp ground paprika
  • 20g pack fresh coriander, chopped
  • 1 pack 4 Waitrose British Chicken Breast Fillets

How to make Tandoori Chicken Kebab:

  • In a large bowl, mix together the yogurt, curry paste, lemon juice, ginger, garlic, spices and fresh coriander. Cut the chicken into 2.5cm pieces and add to the bowl. Mix to coat well in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.
  • Thread the chicken onto 4 metal skewers and place on a hot barbecue. Cook for 10-15 minutes, turning occasionally and basting with any remaining marinade, until the chicken is lightly browned and thoroughly cooked, there is no pink meat and the juices run clear.
  • Serve the kebabs with naan bread, Waitrose Tzatziki and lemon wedges, garnished with fresh mint leaves.

Tandoori fish Tikka Recipe

Tandoori fish Tikka Ingredients:

Tandoori fish Tikka Recipe
Tandoori fish Tikka Recipe
  • 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
  • 1 tbsp chopped fresh ginger
  • 4 cloves garlic
  • 1/3 cup vinegar
  • Salt To Taste
  • 1 tbsp ground coriander seeds
  • 1 tbsp ground cumin seeds
  • 1 tsp ground cayenne pepper
  • 1/2 cup vegetable oil

How to make Tandoori fish Tikka:

  • Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
  • Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
  • Pre-heat the oven on maximum heat at broil.
  • Cover the oven tray with foil to avoid mess.
  • Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
  • Turn over and broil for about 8 minutes again.
  • Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
  • Serve the tandoori fish hot with your favorite chutney.

Tandoori Fish Recipe

Tandoori Fish Ingredients:

Tandoori Fish Recipe
Tandoori Fish Recipe
  • 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
  • 1 tbsp chopped fresh ginger
  • 4 cloves garlic
  • 1/3 cup vinegar
  • Salt To Taste
  • 1 tbsp ground coriander seeds
  • 1 tbsp ground cumin seeds
  • 1 tsp ground cayenne pepper
  • 1/2 cup vegetable oil

How to make barbecued fish:

  • Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
  • Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
  • Pre-heat the oven on maximum heat at broil.
  • Cover the oven tray with foil to avoid mess.
  • Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
  • Turn over and broil for about 8 minutes again.
  • Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
  • Serve the tandoori fish hot with your favorite chutney.

Tandoori Chicken Kabab Recipe

Tandoori Chicken Kabab Ingredients:

Tandoori Chicken Kabab Recipe
Tandoori Chicken Kabab Recipe

  • Chicken breasts, skinned and cut into chunks – 4 nos
  • Natural Yoghurt – 150 ml
  • Ginger root, crushed – 1″ piece
  • Garlic Paste – 1 tsp
  • Onion, grated – 1 no
  • Wine or Vinegar – 1 tbsp
  • Chili powder – 1 tsp
  • Tandoori Colour – 1 tsp
  • Salt to taste
  • Ghee – 3 tbsp
  • Lemon, cut into wedges – 1 no

How to make Tandoori Chicken Kabab:

  • Place the chicken in a bowl. Mix together all the Ingredients except the ghee and lemon, pour over the chicken and stir well.
  • Cover and marinate it overnight.
  • Thread the chicken on to skewers, arrange on a grill (broiler) or barbecue and brush with marinade and ghee. .
  • Barbecue or grill the chicken for about 15 minutes until cooked through, turning and brushing with the marinade and ghee as you cook.