Clubfoodys Tandoori Chicken Recipes

TANDOORI CHICKEN RECIPE

Steps:

• To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
• Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
• Pour oil and lemon juice as well.
• Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
• Make deep gashes over the chicken and add it to the bowl.
• Marinate the chicken well into the gashes.
• Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
• Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
• Place a foil on a oven tray to collect the drippings.
• Then keep a greased wired rack on the tray.
• Place the chicken pieces over the wire rack.
• Grill the chicken for about 15 mins.
• For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
• After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
• Turn the chicken to the other side and baste the red chili oil or marinade.
• Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
• The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
• Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
• Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

CHICKEN TANDOORI

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

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

INDIAN TANDOORI CHICKEN

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.

CLUBFOODY'S TANDOORI CHICKEN

Steps:

• Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
• Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes.
• Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade.
• Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side.

TANDOORI CHICKEN

Steps:

• Make small slits into the drumsticks; set aside.
• In a medium bowl, add all the marinade ingredients and whisk until well incorporated.
• Add the drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
• Preheat oven to 425ºF.
• Lightly grease a baking sheet lined with foil and place a rack on it.
• Transfer the drumsticks on the rack and lightly brush on the marinade where there are patches without it.
• Transfer them to the preheated oven and cook for 20 minutes.
• Remove from the heat, flip them over and brush on the marinade. Return to the oven and bake for another 20 minutes or until the internal temperature reaches 165ºF.
• Remove once again from the heat and brush the drumsticks with the remaining marinade.
• Turn the oven to broil and cook the chicken for 3 to 5 minutes or until they start to darken. Remove again, flip them over and return to darken the other side.

CLUBFOODY'S SWEET CHILI CHICKEN BITES

Steps:

• In a mixing bowl, add flour, cornstarch, baking powder, garlic powder, sea salt and freshly ground black pepper. Whisk until the ingredients are well blended before transferring the flour mixture to a shallow container. In another shallow container, beat eggs and milk together.
• Working in batches, dredge the chicken pieces in the flour mixture until well coating. Shake off any excess flour and dip them in the egg mixture; toss to coat. Return the chicken pieces back to the flour to dredge them a second time - this will make them crispier.
• In a skillet over medium high heat, add oil and bring the temperature to 375ºF/190ºC. Working in batches, carefully add the coated chicken pieces and fry them until nicely brown, about 3 to 4 minutes, flipping them a couple times.
• Transfer them to a plate or baking sheet lined with paper towels to absorb any excess oil; set aside while frying the others.
• Transfer them to a large bowl and pour sweet chili sauce over; stir until well coated. Sprinkle on the sesame seeds and stir once again until evenly distributed. Before serving, sprinkle on some sliced green onions.

CLUBFOODY'S GENERAL TSO'S CHICKEN

Steps:

• In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
• Place chicken pieces in a bowl and add 2 tablespoons sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
• Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
• In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
• To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
• Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tablespoons cornstarch. Stir until the sauce thickens, about 45 seconds.
• Add fried chicken pieces and stir to coat, heating them through quickly - don't leave them too long otherwise they'll lose their crispiness.
• Serve over white rice and garnish with green onions (green parts) and sesame seeds.

CLUBFOODY'S CHICKEN PAPRIKASH

Steps:

• Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
• In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
• Transfer the chicken to a plate and set aside while cooking the other pieces.
• Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
• To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
• Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
• A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
• Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
• When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
• Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.