CHICKEN TANDOORI RECIPE INDIAN RECIPES

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EASY TANDOORI CHICKEN RECIPE - FOOD NETWORK



Easy Tandoori Chicken Recipe - Food Network image

Juicy chicken thighs marinated in a tangy yogurt sauce gets transformed with garlic, ginger, coriander and cumin. Typically marinated overnight, this streamlined version will win you over and makes for an irresistible weeknight dinner.

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2 -inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

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 

Nutrition Facts : Calories 410 calorie, FatContent 16 grams, SaturatedFatContent 4 grams, CholesterolContent 240 milligrams, SodiumContent 1240 milligrams, CarbohydrateContent 6 grams, FiberContent 2 grams, ProteinContent 58 grams

TANDOORI CHICKEN RECIPE | AARTI SEQUEIRA | FOOD NETWORK



Tandoori Chicken Recipe | Aarti Sequeira | Food Network image

Provided by Aarti Sequeira

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 21

5 cloves
2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
2 green cardamom, husks discarded, seeds retained
1 black cardamom, husk discarded, seeds retained
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 cup whole fat plain yogurt
1/4 cup peanut or canola oil
2 tablespoons malt vinegar or lime juice
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Pinch cayenne pepper
8 cloves garlic, minced
2-inch thumb ginger, peeled and minced
1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
1 teaspoon honey
Salt and freshly ground black pepper
Couple of extra limes, for garnish

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.

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