TANDOORI CHICKEN OVEN RECIPES

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TANDOORI CHICKEN | JAMIE OLIVER



Tandoori chicken | Jamie Oliver image

Marinated overnight, this gnarly, tender tandoori chicken has incredible depth of flavour.

Total Time 1 hours 45 minutes

Yield 6

Number Of Ingredients 14

4 cloves of garlic
1-2 fresh red chillies
7 cm piece of ginger
½ a lemon
200 g low-fat natural yoghurt
1 teaspoon ground cinnamon
1 heaped teaspoon ground cumin
1 teaspoon ground coriander
1 heaped teaspoon paprika
12 higher-welfare chicken thighs and drumsticks (1.5kg)
groundnut oil
900 g broccoli
1 tablespoon garam masala
½ a bunch of fresh coriander

Steps:

    1. Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
    2. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
    3. Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
    4. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
    5. Preheat the oven to 200ºC/400ºF/gas 6.
    6. Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
    7. When the time’s up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
    8. Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
    9. Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
    10. Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

Nutrition Facts : Calories 500 calories, FatContent 22.7 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 66.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 6.1 g sugar, SodiumContent 1.2 g salt, FiberContent 4.7 g fibre

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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