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Recipe of Tandoori Chicken

Recipe: Tandoori Chicken

Ingredients

  • Tandoori Chicken
    Tandoori Chicken

    One (3-pound) chicken, cut in to offering pieces, skinned and also cut of seen fat

  • 1/2 mug ordinary natural yogurt
  • Two tbsps freshly squeezed lemon juice or even malt apple cider vinegar
  • One tbsp minced garlic herb
  • A single tbsp peeled and grated or smashed ginger herb
  • A single tbs ground cumin
  • One tsp soil coriander
  • 1/2 tsp . red pepper cayenne
  • 1/4 teaspoon soil cardamom
  • 1/4 tsp of floor cloves
  • 1/4 tsp . fresh-ground black pepper
  • Two teaspoons sea salt, or taste
  • Veggie oil, regarding combing
  • Fresh new cilantro sprigs regarding take
  • Cuts regarding cucumber, red-colored (Spanish language) onion, tomato along with ” lemon “, pertaining to take

Instructions

  1. Prick the particular tissue of the chicken throughout using a hand. And then, by using a sharp knife, reduce reductions inside the skin to allow your spices to penetrate. Place the chicken inside a nonreactive large, short dish.
  2. In a very nonreactive pan, incorporate the actual yogurt, freshly squeezed lemon juice as well as white wine vinegar, garlic herb, ginger root, cumin, terrain cilantro, cayenne, cardamom, cloves, pepper and sodium. Wake till well-mixed, next fill a combination over the chicken and rub it in to the tissue, converting your chicken many times. Protect and also refrigerate 8 a long time or even instantaneously. (Tend not to marinate for longer than Two days.) Remove the chicken in the freezer at the very least Half an hour ahead of food preparation.
  3. The particular chicken could possibly be barbequed or perhaps roasted. In case employing a grilling with charcoal bbq grill, create a fireplace regarding direct-heat cooking. Squeeze grill rack A few in . from your fireplace. Enable the hot coals burning till white-colored ashes handles these and also the heat is actually modest.
  4. Take away the chicken from your spices, important gently to extract excessive marinade, and also brush together with essential oil. Put the chicken bits with a well-oiled barbecue grill rack along with; barbeque grill, coated, using the vents wide open, turning 3 or 4 times, Forty five minutes as well as until the fruit drinks operate apparent when a bit is pierced close to the navicular bone having a knife.
  5. If cooking, pre-heat the actual oven for you to 450 certifications. Squeeze chicken with a stand in a roasted skillet, comb along with gas, and also cook, turning after, Twenty five to Thirty minutes before fruit juices manage clear whenever a part will be pierced close to the bone fragments having a chef’s knife.
  6. Serve along with sprigs associated with cilantro and slices involving cucumber, red-colored onion, tomato, and orange.

Preparation time: 8 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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 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.

Gourmet Tandoori Chicken Pizza Recipe

Gourmet Tandoori Chicken Pizza Ingredients:

Gourmet Tandoori Chicken Pizza Recipe
Gourmet Tandoori Chicken Pizza Recipe
  • 1 tbs tandoori paste
  • 1 tbs plain yoghurt
  • 1 large (about 200g) chicken breast fillet
  • 1 24cm pre-cooked pizza base with sauce (Don Emilio’s or Boboli brand)
  • 1/2 small red onion, cut into thin wedges
  • 1 bocconcini cheese, thinly sliced
  • 2 tbs plain yoghurt, extra, to serve
  • 1 tbs fresh coriander leaves, to garnish

How to make Gourmet Tandoori Chicken Pizza:

  • Preheat oven to 200°C.
  • Combine tandoori paste and yoghurt in a small bowl. Spread the tandoori paste mixture over the chicken breast fillet to coat well.
  • Preheat a non-stick frying pan over high heat and cook the chicken for 2 minutes on each side or until well browned. Remove the chicken from the frying pan and cool slightly. Cut the chicken across the grain into 5mm-thick slices.
  • Place the pizza base onto a baking tray and arrange the chicken slices, onion, and bocconcini on top. Bake in the preheated oven for 10 minutes or until the chicken is cooked and the bocconcini is melted. Remove the pizza from the oven and top with the extra yoghurt. Garnish with the coriander leaves.

Chicken Tandoori Pizza by Chef Zakir

Chicken Tandoori Pizza by Chef Zakir
Chicken Tandoori Pizza

Chicken Tandoori Pizza Ingredients

  • Chicken (boneless)-200 gram
  • Red pepper powder-1tbsp
  • Turmeric powder-1 tsp
  • Garam Masala Powder-1 tsp
  • Cumin powder-1 tsp
  • Salt- to taste
  • Ginger/Garlic Paste-1 tbsp
  • Yogurt-100 gram
  • Oil-as required

Chicken Tandoori Pizza Topping

  • Capsicum-1
  • Onion-1
  • Tomato-1
  • Olives (black)-6 to 8
  • Tomato Puree-1 cup
  • Oregano-As required
  • Rosemary-As required
  • Salt-To taste
  • Oil-4 tbsp
  • Black pepper-As required
  • White pepper-As required
  • Mozzarella cheese-1 pack
  • Parsley-1 bunch

How to make Chicken Tandoori Pizza

  • Firstly cook the entire ingredients of chicken for 8 to 10 minutes over a high flame.
  • Then on the pizza dough apply tomato paste, oregano, rosemary, chicken as well the cooked vegetables.
  • In the end put mozzarella cheese, olives, and put it into the preheated oven at the degree of 180 and heat it for 10 to 12 minutes.
  • Then dish it out on a serving plate and cut the slices into triangle shape.
  • And there you have it; your Chicken Tandoori Pizza is now ready.

Tandoori Chicken Legs Recipe

Tandoori Chicken Legs Ingredients:

Tandoori Chicken Legs Recipe

  • 12 chicken drumsticks
  • 3 tbsp. tandoori powder
  • 3 tsp. ginger-garlic paste
  • 1 1/4 cup thick yogurt
  • 1/2 tsp. red chili powder
  • 2 tsp. each of coriander powder, garam masala, cumin powder
  • 1-2 tbsp. lemon juice
  • 1 tsp. salt
  • 1 tbsp. oil + additional oil for grilling
  • For serving 3-4 lemons halved and chaat masala

How to make Tandoori Chicken Legs:

  • Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken.
  • Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour.
  • Stir the remaining ingredients into the yogurt.
  • Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts.
  • Let the chicken marinate, covered in the fridge preferably for 10 hrs.
  • Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly with oil.
  • During grilling, turn the chicken pieces frequently.

Tandoori Chicken Tikka Recipe

Tandoori Chicken Tikka Ingredients:

Tandoori Chicken Tikka Recipe

  • (450 grams) or 1 lb. of Boneless Chicken Breast (skinned)
  • 1 tsp. Salt
  • Lemon Juice (from half of a lemon)
  • ½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree
  • 2 cloves of Garlic (Lehsan) (peeled & coursely chopped)
  • ½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)
  • 2 tsp. of Coriander (Pisa Dhania) (grounded)
  • ½ tsp. of Garam Masala Powder
  • ¼ of a whole Nutmeg (finely grated)
  • ½ tsp. Turmeric Powder (Pisi Haldi)
  • 4 tbsp. Cooking Oil
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)

How to make Tandoori Chicken Tikka:

  • Cut the chicken into 1-inch cubes. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.
  • Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.
  • Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.
  • Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
  • Thread the chicken onto skewers, leaving a ¼-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).
  • Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.
  • Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.
  • Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Barbecued Tandoori Chicken Recipe

Barbecued Tandoori Chicken Ingredients:

  • 3 very young broiling chickens (about 2 to 21/4 pounds each)
  • 21/2 teaspoons unseasoned natural meat tenderizer
  • 1/3 cup lemon juice

FOR MARINADE:

  • 2 large cloves garlic
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon ground roasted cumin seeds
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon red pepper
  • 1 teaspoon tandoori coloring, or 1 tablespoon paprika
  • 1/3 cup plain yogurt
  • Usli ghee or light vegetable oil for basting

How to make Barbecued Tandoori Chicken

  • Cut the wings off the chickens.
  • Remove the neck bone carefully.
  • Place on a cutting board and quarter them neatly.
  • Remove the skin.(Reserve the wings, neck,and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer.
  • Make diagonal slashes,inch deep, 1 inch apart on the meat.
  • Put it in a large bowl.
  • Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
  • Cover and marinate for + hour.
  • Put all the ingredients of the marinade into the container of an electric blender or food processor, blend until reduced to a smooth sauce. Pour this marinade over the chicken pieces and mix, turning and tossing,to coat all the pieces well.
  • Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
  • Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which,with prolonged marinating,alters the texture of the chicken meat to very soft and doughy.
  • Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature.
  • The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN:

  • Start heating the oven to 500550 degrees. Take the chickens out of the marinade.
  • Brush them with the ghee or vegetable oil, and place them on an extra large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through.
  • There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

TO BROIL INDOORS:

  • Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil.
  • Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

TO GRILL OUTDOORS:

  • Fire the coal well in advance (about 11/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest.
  • Place the grill at least 5 inches away from the heat, and rub generously with oil.
  • Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes.
  • Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely.
  • Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken

Tandoori Chicken Recipe

Ingredients:

  • Chicken, skinned whole 1.2 kg/2 birds
  • Cream 105 ml/7 tbs
  • Cumin powder 5 gm/1 tsp
  • Garlic paste 15 gm/1 tbs
  • Ginger paste 15 gm/1 tbs
  • Lemon juice 60 ml/4 tbs
  • Oil for brushing
  • Orange colour 1 drop
  • Red chilli powder 5 gm/1 tsp
  • Saffron a pinch
  • Salt
  • Yogurt 105 gm/7 tbs

Method:

  • With a sharp knife make deep cuts on the breast, thigh and legs of the chicken.
  • Make a paste of lemon juice, red chilli powder and salt and rub over chicken.
  • Set aside for 10 minutes. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and orange colour.
  • Rub chicken with this mixture and keep aside for 3 ½ hours.
  • Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes.
  • Remove from oven.
  • Hang skewers for 5-7 minutes to let moisture drip off.
  • Baste with oil and roast for a further 5 minutes.

Time: Preparation: 4 hours, Cooking: 20 minutes
To serve: Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.