Tandoori Spiced Chicken Breasts Recipes

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TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE



Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Steps:

  • Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
  • Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
  • Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
  • Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

TANDOORI CHICKEN BREAST



Tandoori Chicken Breast image

Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.

Provided by vpecchia

Categories     World Cuisine Recipes     Asian     Indian

Time 4h35m

Yield 6

Number Of Ingredients 8

2 tablespoons tandoori masala powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon amchur powder
½ teaspoon cayenne pepper, or to taste
1 ½ pounds chicken breasts
½ cup whole-milk buttermilk

Steps:

  • Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
  • Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 3.2 g, Cholesterol 66.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 82 mg, Sugar 0.4 g

TANDOORI CHICKEN RECIPE



Tandoori Chicken Recipe image

I love Indian food and I REALLY love tandoori chicken. But, not having a 900-degree tandoor oven presented a problem. Or so I thought. Fortunately, The Spice House has amazing tandoori chicken spices that make it SO easy to make tandoori chicken at home! Moist, tasty, and low-calorie, tandoori chicken is now a new staple in my cooking repertoire.

Provided by Team 118Group

Number Of Ingredients 7

2 pounds bone-in chicken thighs, skinned (about 12)
1 cup plain, unsweetened, full-fat yogurt
2 teaspoons kosher salt
2 tablespoons tandoori seasoning
1 drop of red food coloring (optional, but traditional)
juice of 1 medium-sized lemon
1 large onion, sliced

Steps:

  • Mix all except onions together in large non-metallic bowl, being sure to coat all chicken pieces in yogurt and seasonings. Cover and refrigerate for 4 hours.Meanwhile, preheat oven to 400°F. Line a half-sheet shallow baking pan with foil and place a wire rack on top of that (I used the rack normally used for cooling cookies.) Take chicken out of refrigerator and place on rack, spacing evenly.Bake 30 to 40 minutes, turning once and placing onions on top at that time. If you want to add some extra char, trying using your oven's broiler once chicken is thoroughly cooked.This is delicious served with raita and basmati rice. You can garnish this with fresh cilantro and even lime wedges.

TANDOORI CHICKEN



Tandoori Chicken image

The delicious mixture of spices for this tandoori chicken is worth keeping on hand all the time. Tandoor ovens in India go up to 800 degrees, but a similar effect can be achieved using a very hot oven.

Yield 12

Number Of Ingredients 17

12 boneless, skinless chicken breast(s)
½ cup tandoori spice mixture, recipe follows
4 tbsp ginger, fresh, minced
8 cloves garlic, chopped
½ cup lemon juice
3 cups plain yogurt, low-fat
3 tbsp honey
cooking oil spray
2 tsp peppercorns
4 tsp cumin seeds
1 tbsp coriander, whole seeds
16 cloves, whole
1 tbsp turmeric
4 tsp paprika
1 tsp cayenne pepper
½ tsp nutmeg
½ tsp salt

Steps:

  • Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
  • Place spice mixture in a large mixing bowl.
  • Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
  • Remove all visible fat from chicken.
  • Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
  • Allow to sit at room temperature for ½ hour before baking.
  • Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
  • Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
  • Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
  • Grind while still warm and combine with all other spices.
  • Spice mixture recipe can be doubled or tripled and stored for later use.

Nutrition Facts :

SPICY TANDOORI CHICKEN



Spicy Tandoori Chicken image

Tandoori Chicken is a wonderful baked or grilled recipe using a homemade spice mix. Full of flavor and great for a dinner or to serve at a party!

Provided by Lovefoodies

Categories     Chicken

Time 30m

Number Of Ingredients 14

8 chicken drumsticks, with skin
1 cup or 280 ml Low fat plain yoghurt
1 lemon or 2 limes
3 Tablespoons Tandoori spice powder or paste
1 tbsp paprika
1 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp salt
1 tbsp onion powder
2 tbsp dried basil
2 tbsp coriander
2 tbsp cumin
2 tbsp ginger
2 tsp cinnamon

Steps:

  • Prepare the chicken - Use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of theIn a mixing bowl, stir in the yoghurt, tandoori spices and squeeze the juice of half a lemon or 1 lime. Stir everything well so it is all combined. (Save the other half lemon / lime for serving)
  • Add the drumsticks and leave covered in the fridge for 1 -2 hours, (minimum 30 minutes). The longer you leave the meat to marinade, the stronger the flavour will be.
  • Switch your grill on to a medium heat and place the drumsticks on your grill rack.If you want to bake in the oven, place the chicken pieces on a grill rack, with a little water in the tray to allow the steam to keep the chicken moist and bake at 400 F / 200 C for approximately 20 minutes (depends how thick your chicken is). If you want a charred effect on the skin after baking, pop it under a very hot grill for a minute or so until the skin turns darker.
  • Your drumsticks will be ready when the skin crisps up, and turns slightly black and charred. Don't forget to turn the drumsticks over when one side is done! Also, where you have made the incisions, check the juices are running clear from the bone area, and the chicken will be ready.
  • Once ready, serve with the other half lemon or lime (in wedges).

Nutrition Facts : Calories 227 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 992 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

TANDOORI CHICKEN BREASTS



Tandoori Chicken Breasts image

Make and share this Tandoori Chicken Breasts recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 1h42m

Yield 4 serving(s)

Number Of Ingredients 7

4 pieces chicken breasts, about 12 ounces
1 teaspoon lemon juice
1/4 cup plain low-fat yogurt
2 garlic cloves, minced
1 1/2 teaspoons finely chopped ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground red pepper

Steps:

  • Lightly score chicken breasts 3 or 4 times with a sharp knife.
  • Place in a med bowl.
  • Sprinkle with lemon juice.
  • Toss to coat.
  • Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
  • Add to chicken.
  • Coat well with marinade.
  • Cover and chill for at least 1 hour or over night.
  • Remove chicken from refrigerator 15 minutes before cooking.
  • Preheat broiler.
  • Line broiler pan with foil.
  • Arrange chicken on foil without the chicken touching.
  • Brush with remaining marinade.
  • Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.

TANDOORI GRILLED CHICKEN



Tandoori Grilled Chicken image

Lose yourself in a flavorful grilled Indian treat - marinated, char-grilled chicken. Good with warm grilled pita breads and mint chutney!

Provided by Samina Haque

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 8

Number Of Ingredients 4

2 cups plain yogurt
3 tablespoons garam masala
2 pounds boneless, skinless chicken breasts
6 pita breads

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix yogurt and tandoori spice. Reserve 1/2 cup for basting. Add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.
  • Brush oil over grate to prevent sticking, and place chicken on the grill. Cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently. Serve hot.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 30.9 g, Cholesterol 68.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 1.6 g, Sodium 346.3 mg, Sugar 4.9 g

GRILLED TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD



Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad image

Categories     Salad     Blender     Food Processor     Chicken     Leafy Green     Marinate     Yogurt     Low Cal     Backyard BBQ     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 17

For marinade
1 small onion, chopped
3 garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1/8 teaspoon each ground mace, cloves, cinnamon, and nutmeg
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
1 1/2 tablespoons white-wine vinegar
1/3 cup olive oil
10 cups packed mesclun (mixed baby greens, about 1/2 pound)

Steps:

  • Make marinade:
  • In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
  • With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
  • Prepare grill.
  • Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
  • In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
  • Slice chicken 1/4 inch thick and serve over salad.

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