Tandoori Chicken With Mashed Chick Peas And Pepper And Onion Salad Recipes

TANDOORI CHICKEN II

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
• Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

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.

TANDOORI CHICKEN

Steps:

• 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.
• 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.
• Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
• Once you're ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
• Preheat the oven to 200ºC/400ºF/gas 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.
• 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.
• Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
• 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.
• Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD

Steps:

• Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
• Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
• Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
• Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
• Wedge the remaining lime, reserve.
• Warm and crisp pitas in hot oven last few minutes chicken is roasting.
• Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.

HOW TO MAKE SPICY ROASTED CHICKPEAS TASTE LIKE TANDOORI CHICKEN?

Steps:

• Pre heat oven to 400 degrees F or 205 degrees C. Have a 9-inch cast iron pan or medium (oven safe) non-stick skillet or a greased baking sheet ready.
• Add all ingredients (except lemon juice) into the skillet or pan, stir well until evenly combined (make sure all the yogurt is thoroughly combined and well distributed). Spread them evenly in a single layer.
• Place pan in the middle rack of the oven and bake for about 40 minutes, until crisp. (While the beans are baking, have one teaspoon of lemon juice ready).
• Remove skillet or pan from the oven and place on a wire rack and immediately add the lemon juice, stir well with a spoon to coat all beans with the juice. Spread them in a single layer again and let cool.
• Enjoy warm or at room temperature

TANDOORI-STYLE CHICKPEAS

Steps:

• In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
• Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
• Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
• Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
• Season with salt and cayenne and serve immediately.

TANDOORI CHICKEN SALAD

Steps:

• Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.