Julie Sahnis Easy Tandoori Chicken Recipes

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TANDOORI CHICKEN



Tandoori Chicken image

Provided by Julie Sahni

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 17

4 Cornish hens, or poussin (very young chickens), or 2 small (2 1/2-pound) broilers
1 3/4 cups plain yogurt
1/2 cup olive oil
1/4 cup vinegar
1 3-inch piece fresh ginger (2 ounces), peeled and cut into chunks
8 large cloves of garlic (2 ounces), peeled
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground cardamom
1/2 teaspoon ground clove
1 to 2 teaspoons cayenne pepper
1 teaspoon black pepper
2 1/2 teaspoons salt
1 tablespoon red food coloring
2 tablespoons yellow food coloring
Oil for basting
Slices of tomato and cucumber for garnish

Steps:

  • With poultry shears, cut the backbones of the hens. Place the hens, breast side up, on the kitchen counter. Press down on the breast bone with the heel of your palm to flatten. If you are using broiler chickens, split them lengthwise into halves.
  • Pull the skin off the hens, using paper towel to get a better grip. Prick the hens all over with a fork or a thin skewer. Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put the hens in a large bowl and set aside.
  • Process all the ingredients of the marinade in a blender or food processor until they are liquefied. Pour the marinade over the hens. Mix thoroughly, turning several times to coat the pieces evenly with the marinade. Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
  • Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
  • Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coal. Lightly brush racks with oil.
  • Coat the hens lightly with oil and place them, breast side down, on the rack. Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes - until the juices run clear when pierced with a knife at the joint. Serve the hens garnished with slices of tomato and cucumber.

Nutrition Facts : @context http, Calories 1095, UnsaturatedFat 61 grams, Carbohydrate 15 grams, Fat 86 grams, Fiber 3 grams, Protein 63 grams, SaturatedFat 20 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.

Provided by Julie Sahni

Yield Makes 4 servings

Number Of Ingredients 25

For the chicken:
1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons peanut oil
2 teaspoons fresh lime or lemon juice
1 large clove garlic, minced
For the sauce:
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro plus additional sprigs for garnish
For serving:
Naan (Indian flatbread) and/or cooked Basmati Rice
Equipment: Meat mallet or rolling pin, Microplane

Steps:

  • Marinate the chicken:
  • Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
  • In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  • Make the sauce:
  • In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  • While sauce is simmering, cook chicken:
  • Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
  • When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
  • To serve:
  • Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .

CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)



Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking) image

Provided by Food Network

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

2 3-pound chickens, cut into serving-size pieces, skinned
10 tablespoons vegetable oil
6 cups thinly sliced onions
2 tablespoons finely chopped garlic
3 tablespoons finely chopped ginger
2 cinnamon sticks
8 cardamom pods
1 tablespoon turmeric
1 teaspoon cayenne
2 cups canned crushed tomatoes
1 tablespoon kosher salt
1 tablespoon ground roasted cumin seeds or ground cumin
3 to 4 tablespoons chopped cilantro leaves

Steps:

  • In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
  • Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.

TANDOORI CHICKEN WITH CILANTRO YOGURT SAUCE



Tandoori Chicken with Cilantro Yogurt Sauce image

This Tandoori Chicken is not only incomparably juicy and exploding with flavor, it is shockingly quick and easy to make as well and going straight to your "favorite" file. It makes a fabulous easy weeknight meal that can go directly on the grill once marinated or is tasty enough for prep ahead entertaining.

Provided by Jen

Categories     Main Course

Time 40m

Number Of Ingredients 14

4-5 leg quarters (skin removed (drumsticks and thighs))
3/4 cup plain Greek yogurt (nonfat is fine)
1/4 cup Vegetable oil
2 tablespoons lemon juice
1 tablespoon garam masala
2 tsps EACH ground cumin, chili powder, smoked paprika
1 1/2 tsp EACH ground coriander, ground ginger, garlic powder, salt
1/2 teaspoon ground turmeric, onion powder
1/2-1 teaspoon cayenne pepper
1 teaspoon red food coloring (optional)
3/4 cup plain Greek yogurt
1 1/2 tablespoons Reserved marinade ((in directions))
2 tablespoons finely chopped cilantro
1 teaspoon lemon juice

Steps:

  • Cut 4 deep slits evenly spaced on the top side of each piece of chicken (see photo).
  • Whisk all the Marinade ingredients together in a large shallow dish or large Ziploc bag. Remove 1 1/2 tablespoons Marinade and add to a small bowl along with all Cilantro Yogurt Dip ingredients. Whisk, cover and refrigerate.
  • To the remaining marinade, add chicken and turn to coat. Cover/seal and marinate in the refrigerator 8-24 hours.
  • Remove chicken from the refrigerator 30-60 minutes before cooking.

JULIE SAHNI'S EASY TANDOORI CHICKEN



Julie Sahni's Easy Tandoori Chicken image

Provided by Molly O'Neill

Categories     lunch, main course

Time 25m

Yield Four servings

Number Of Ingredients 18

2 whole skinless, boneless chicken breasts, split
1 1/2 cups plain yogurt
4 tablespoons lemon juice
8 medium cloves garlic minced
1 2-inch piece ginger, peeled and minced
2 tablespoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Kosher salt to taste
2 tablespoons vegetable oil
2 medium tomatoes, thinly sliced
1 medium cucumber, thinly sliced
1 medium red onion, thinly sliced
1/2 small bunch cilantro, leaves only
2 lemons quartered

Steps:

  • Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
  • Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
  • Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams

TANDOORI CHICKEN



Tandoori Chicken image

Make this Tandoori Chicken recipe without a fancy oven! You just need BBQ sauce, yogurt, herbs and spices -- and grill -- for this Tandoori Chicken.

Provided by My Food and Family

Categories     Home

Time 2h39m

Yield 4 servings

Number Of Ingredients 12

1/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup plain nonfat Greek-style yogurt
2 Tbsp. lemon juice
1 Tbsp. oil
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. minced fresh ginger
1/4 tsp. chili powder
1-1/2 lb. chicken drumsticks, skin removed

Steps:

  • Mix all ingredients except chicken. Reserve 1/4 of the sauce. Pour remaining over chicken in shallow dish; turn to coat both sides of each drumstick. Refrigerate 2 hours to marinate.
  • Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (165ºF), turning and brushing occasionally with reserved sauce.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g

TANDOORI CHICKEN KABOBS



Tandoori Chicken Kabobs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

2 small chickens (about 2 1/4 pounds each), split or quartered
2 tablespoons lemon juice
2 tablespoons yellow food coloring (optional)
1 tablespoon red food coloring (optional)
2 tablespoons ground cumin
1 tablespoon Garam Masala or ground coriander
1 to 2 teaspoons ground red pepper
Coarse salt, to taste
2 cups yogurt
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
6 tablespoons usli ghee, clarified butter or extra-virgin olive oil
Onion, tomato, and cucumber slices, for garnish

Steps:

  • Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.

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