Roasted Tandoori Chicken Recipes

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TANDOORI ROAST CHICKEN



Tandoori roast chicken image

Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

Provided by Sarah Cook

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 13

1.8kg chicken
2 onions , thickly sliced
1 lemon , halved
thumb-sized piece ginger , peeled and thickly sliced
400g can coconut milk
small bunch coriander , roughly chopped
150ml pot natural yogurt
1 tbsp tomato purée
juice 1 lemon
1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
6 garlic cloves , whizzed to a paste with the ginger
½ finger-length piece ginger , whizzed to a paste with the garlic
few drops red food colouring (optional)

Steps:

  • Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
  • When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

TANDOORI ROASTED CHICKEN



Tandoori Roasted Chicken image

Provided by Food Network

Time 8h25m

Yield 4 to 6 portions

Number Of Ingredients 9

1 1/2 pounds skinless, boneless chicken breast
1/2 cup non-fat yogurt
2 tablespoons fresh ginger, grated
1 tablespoon ground turmeric
1 teaspoon ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon finely minced garlic
1 small white onion, roughly chopped (about 1/4 cup)

Steps:

  • In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
  • Preheat oven to 375 degrees.
  • Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts.
  • Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal.

CAST IRON TANDOORI ROASTED CHICKEN



Cast Iron Tandoori Roasted Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 33

1 teaspoon coriander seeds
1 tablespoon garam masala (Indian spice blend)
1 tablespoon paprika
2 teaspoons turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 dried guajillo chiles, seeded
1 1/4 cups plain yogurt
1 lemon, juiced
2 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
1 tablespoon kosher salt
4 boneless, skinless chicken breasts, sliced into long pieces
Whole-Wheat Flatbread, recipe follows
Cucumber, Mint and Basil Raita, recipe follows, for serving
1 1/2 cups plain Greek yogurt
1 cup whole-wheat flour
1 cup all-purpose flour, plus more for the work surface
2 teaspoons baking powder
2 tablespoons chopped fresh parsley, plus 1 tablespoon finely minced
1/2 teaspoon plus 1 teaspoon kosher salt
Oil, for the grill
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons minced fresh garlic
16 ounces plain Greek yogurt
1 medium seedless cucumber, peeled and finely diced
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/2 clove garlic, minced
1/2 teaspoon salt

Steps:

  • Make the marinade: Toast the coriander seeds in a small skillet over medium-high heat until fragrant, 2 to 3 minutes. Add the garam masala, paprika, turmeric, cayenne pepper and cinnamon and warm through to make fragrant, about 1 minute. Pour everything into a spice grinder and process until fine. (Alternatively, crush the spices with a mortar and pestle.)
  • Place the guajillo chiles in a bowl, cover with hot water and let soak for 10 minutes. Drain the chiles and finely chop. Combine the spices with the chiles, yogurt, lemon juice, garlic, ginger and salt in a in a large bowl. Stir well to combine.
  • Using a meat tenderizer, pound the chicken to a 1/2-inch thickness in between two pieces of plastic wrap. Place the chicken breasts in a large resealable freezer bag. Pour in the marinade and toss to coat well. Refrigerate for at least 1 hour and up to overnight if you have the time.
  • Heat the charcoal in the charcoal chimney. To closely replicate a traditional tandoor clay oven cooking environment, set two large cast iron skillets (about 12 inches each) over high heat until hot, about 5 minutes.
  • Remove the chicken from the marinade. Thread a skewer into each chicken piece so the chicken lies flat.
  • Very carefully remove the skillets from the heat and add a layer of charcoal to one of the skillets. Working in batches, place the skewers over the coals in the skillet so they rest on the rim and the chicken is above the coals. Carefully cover the chicken with the second pan, making sure the skewers don't slip. Cook, turning once, until the chicken is bright red and charred and blackened around the edges, 10 to 12 minutes. Remove the skewers, place them on a plate and repeat with the remaining chicken.
  • Serve with warm flatbread and raita.
  • Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Preheat the grill to medium-high heat.
  • Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
  • Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.
  • Combine the yogurt, cucumber, basil, mint, cilantro, agave syrup, cumin, garlic and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not overmix or the raita will become too runny.
  • Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.

WHOLE ROASTED TANDOORI CHICKEN



Whole Roasted Tandoori Chicken image

Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.

Provided by Andreacute Grisell

Categories     Whole Chicken

Time 5h10m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 (2 1/2 lb) chicken
1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
1 large lemon, juice of
1 tablespoon mint
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons sambal oelek or 2 teaspoons chili paste
1 teaspoon paprika
1 tablespoon garam masala
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 tablespoon fresh ginger, grated
2 teaspoons turmeric
red food coloring
1 tablespoon vegetable oil

Steps:

  • Mix spices and lemon juice.
  • Add yoghurt.
  • Color with coloring to make an intense red/purple color.
  • Add oil.
  • Skin the chicken and tie it up nicely.
  • Make deep incisions all over the thighs and breasts.
  • Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
  • Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
  • Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
  • Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
  • Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.

Nutrition Facts : Calories 914.6, Fat 63.5, SaturatedFat 18.5, Cholesterol 274.7, Sodium 2627.7, Carbohydrate 14.3, Fiber 2.2, Sugar 7.4, Protein 69.8

ROASTED TANDOORI CHICKEN



Roasted Tandoori Chicken image

Juicy roasted tandoori chicken marinated in yogurt and aromatic spices is a show-stopper main dish for any occasion.

Provided by Alida Ryder

Categories     Dinner

Time 1h45m

Number Of Ingredients 12

1 whole chicken ((approximately 1.5kg/3lb))
1 cup plain yogurt
4 garlic cloves (crushed)
2 tsp crushed ginger
2 tbsp lemon juice
1 tbsp Garam Masala
2 tsp Paprika
1 tsp ground cumin
1 tsp ground cardamom
½-1 tsp chilli powder
1 tsp Salt
1 tsp black pepper

Steps:

  • Using a pair of sharp kitchen shears, cut on either side of the backbone of the chicken, removing it.
  • Turn the chicken over and flatten with the palm of your hand.
  • Combine all the marinade ingredients together and rub the yogurt mixture over the chicken and under the skin, making sure it's completely coated.
  • Allow to marinade for at least 45 minutes up to 24 hours covered in the fridge.
  • Preheat the oven to 250°C/480°F (or as hot as your oven goes) on the broiler/oven grill setting. Line a baking tray with foil and place a wire rack on top.
  • Place the chicken on a wire rack over a roasting dish or baking sheet. Place the chicken in the oven then turn the heat down to 180°C/350°F and allow to roast for 45-60 minutes drizzling with oil half way through as the yogurt marinade will form a crust and dry out a little. If you want a deeper color on the skin, allow the chicken to broil under the broiler/grill of the oven for a few minutes at the end of cooking.
  • Once cooked, remove the chicken from the oven and allow to rest for 10 minutes. The chicken is cooked when the juices run clear or when the meat reaches 73ºC/165°F on a meat thermometer. I would recommend removing the chicken from the oven when it reaches 160°F/70°C as it will continue cooking as it rests. Carve the chicken once rested and serve.
  • Serve the Tandoori chicken with naan bread, rice and cucumber salad.

Nutrition Facts : Calories 318 kcal, Carbohydrate 3 g, Protein 57 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 162 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

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