Indian Inspired Chicken With Raita Recipes
GRILLED TANDOORI CHICKEN RECIPE
How to make the most flavorful Tandoori Chicken in a yogurt marinade, cooked on a grill!
Provided by Sylvia Fountaine
Categories chicken
Time 1h
Number Of Ingredients 14
Steps:
- In a medium bowl whisk all marinade ingredients together until well combined (or use a blender) Add the chicken and let marinate for at least 20 minutes or up to 24-48 hours in the fridge. The longer, the better. ????
- If using wood skewers, soak wood skewers in water at least 30 minutes to prevent burning.
- Pre-heat grill to med-high heat. Make sure the grate is cleaned and very well greased.
- Sear the chicken, for 4-5 minutes or until good grill marks appear. Resist the urge to move them early, or too much or you will lose the lovely yogurt crust.
- Once the chicken has nice deep grill marks it will naturally release itself a little from the grill. I really like to use a metal spatula to help preserve that golden yummy crust.
- Once both sides have grill marks, turn the grill down, or move to a cooler part of grill and cover - or alternatively, finish cooking in a 350 F oven until meat is cooked through.
- Serve the Grilled Tandoori Chicken with Raita, grilled naan bread or basmati rice and grilled veggies.
Nutrition Facts : ServingSize 5.5 ounces, Calories 242 calories, Sugar 1.2 g, Sodium 568.9 mg, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 32.5 g, Cholesterol 145.1 mg
RAITA RECIPE
Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.
Provided by Sylvia Fountaine
Categories sauce
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place all ingredients in a bowl and stir.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg
INDIAN-INSPIRED CHICKEN WITH RAITA
I have not tried this dish yet; however, the yogurt-spice combination sounds really delicious along with the raita. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 cup yogurt, 2 cloves garlic, salt through red pepper in a large re-sealable food storage bag to blend. Add chicken; marinate in refrigerator 4 to 24 hours.
- Preheat broiler. Cover baking sheet with foil. Place chicken on prepared baking sheet. Broil 6 inches from heat about 30 minutes or until cooked through, turning once.
- Meanwhile, make Raita. Mix cucumbers, 1/3 cup yogurt, cilantro, garlic, salt and pepper in a small bowl. Serve alongside chicken.
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- In a large bowl, combine chicken, tandoori paste and yoghurt together. Cover to leave to marinate in the fridge for 3-4 hours.
- When ready to cook the chicken, take out of the fridge and bring up to room temperature (about 30 minutes). Meanwhile, make the Raita. Dice the cucumber and mango/pineapple; finely dice the red onion and chilli. Mix cucumber, mango/pineapple, red onion and chilli with mint, coriander, yoghurt and lime/lemon juice. Season to taste with salt and pepper, and a little more lime/lemon juice if needed.
- Preheat barbeque or oven grill to high. Season chicken well with salt and drizzle with a little oil. Cook for 2-3 minutes on each side until cooked through. Set aside to rest for 5 minutes.
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