Tandoori chicken

[jcallaghan]

• Serves: 2-3 servings
• Prep Time: 15 minutes + 24-36 hour marinade
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

• 2-3 boneless skinless chicken breasts
• 4-5 boneless skinless chicken thighs
• Juice of 2 lemons
• 1 tsp sea salt
• 2 onions, quartered and layers separated
• vegetable oil, for brushing

Marinade

• 300ml Greek yoghurt
• large piece ginger, grated
• 4 garlic cloves, crushed
• 1 tsp salt
• 1 lemon or lime
• 1 tsp turmeric powder
• 1 tsp extra hot chilli powder
• 2 tbsp tandoori masala powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp paprika
• 1 tsp ground pepper
• 1 tsp citrus powder
• Fresh coriander leaves, roughly chopped
• Red food colouring powder (optional - while this adds no flavour benefit it does make a huge visual difference to the dish)

Method

1. Mix together all the dry marinade ingredients (excluding the red food colouring) before adding the other yoghurt. 2.Thoroughly mix together and then gradually add red food colouring until you get to a consistent red colour throughout the marinade.
2. Place the chicken either in a large bowl or zip lock bag and carefully add the marinade. Ensure the chicken is mixed around so it gets a good covering of marinade.
3. Allow the marinate overnight or 24 hours for best results.
4. Heat the pizza oven and cast iron dish.
5. Once at temperature remove the cast iron dish and use tongs to remove the chicken from the marinade and into the cast iron dish. You should get a wonderful sizzling effect when the chicken hits the dish.
6. Place cast iron dish back into the heat and cook for 3-4 minutes.
7. Remove and turn the chicken and cook for a further 3-4 minutes.
8. At this stage now is the time to bake any naans (#291) you may be cooking.
9. Remove the pan and place the quartered onion pieces into the pan with a little oil drizzled over them with the chicken placed on top.
10. Cook for a few more minutes until the onion is nicely charred.
11. Serve in the cast iron pan on a suitable wooden board that can take the heat.

Notes

1. See a recent cook here https://github.com/jcallaghan/Recipes/issues/261#issuecomment-894812442

Pictures

Related

• 291

• 292

[jcallaghan]

Ingredients

• juice 2 lemons
• 4 tsp paprika
• 2 red onions, finely chopped
• 16 skinless chicken thighs
• vegetable oil, for brushing

For the marinade

• 300ml Greek yoghurt
• large piece ginger, grated
• 4 garlic cloves, crushed
• ¾ tsp garam masala
• ¾ tsp ground cumin
• ½ tsp chilli powder
• ¼ tsp turmeric

Method

1. Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
2. Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

BBC Good Food

Tandoori chicken

This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

[jcallaghan]

Prep time: 10 min Cook time: 10 min Serves: 4 servings

Ingredients

• 1kg skinless, boneless chicken breasts, cut into bite-sized pieces (tikka)
• Juice of 2 lemons
• 3 tablespoons garlic and ginger paste
• Red food colouring powder (optional)
• 1 tsp flaky sea salt

  For the marinade

• 250g non-fat Greek yoghurt
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp tandoori masala
• 1 tsp amchoor (dried mango powder)
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 1 tbsp green chilli paste or 2 finely chopped green chillies
• 20g coriander leaves, finely chopped
• Salt to taste

Method

1. Place the chicken in a large mixing bowl and drizzle the lemon juice over the top. Mix in the garlic and ginger paste, salt and red food colouring (if using). Allow this to stand while you make the marinade.
2. Place the yoghurt in a mixing bowl and then whisk in the other rest of the ingredients up to the salt until creamy smooth. Add the chicken pieces and rub the marinade into the flesh. The chicken needs to marinate for at least 30 minutes but a few hours or overnight will get you tastier results.
3. When ready to cook, set up your bbq for direct heat grilling. Skewer the marinated chicken. If you are using the tandoori chicken in a creamy curry such as chicken tikka masala, be sure to retain the marinade. When the coals are white hot, place the skewers over the heat and grill for about five minutes until you are getting a good char on the underside. Flip it over and cook the other side until nicely charred and cooked through. Season with salt to taste to serve.

THE CURRY GUY

Chicken Tandoori Kebabs | Delicious & Healthy Chicken THE CURRY GUY

Make delicious chicken tandoori kebabs at home just like those at the best restaurants! Best selling cookbook author The Curry Guy shares his recipe

[jcallaghan]

Prep time: 35 min Cook time: 25 min Serves: 6 servings

Ingredients

• 2lb chicken thighs or legs
• 125g plain yoghurt
• 1 inch ginger, crushed
• 4-6 garlic cloves, crushed
• 1 tbsp kashmiri chilli powder
• 2 tbsp tandoori paste or powder
• 0.5 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• To taste salt
• 1 tbsp lemon juice
• 2 tbsp ghee, oil or spray oil

Method

1. Cut 2 large slits into each chicken thigh or leg
2. In a large bowl, combine all the ingredients with the chicken and rub the marinade in
3. Allow the chicken to marinate for a minimum of 30 minutes but up to 24 hours
4. Insert the grill plate in to the Ninja Foodi Health Grill and Air Fryer, and close the lid
5. Select Grill, set the temperature to the highest option and set the timer for 18 minutes
6. Spray with oil and add the chicken to the grill plate
7. Flip the chicken midway through cooking and baste
8. Check that the chicken is cooked through fully before removing. Place back on the grill for a few more minutes if required
9. Serve with naan or rice

https://cookingcircle.com/recipe/tandoori-chicken/

[jcallaghan]

Prep time: 30 min Cook time: 30 min Serves: 2 servings

Ingredients

For Marinade

• 3 tbsp hung curd
• 3 tsp Kashmiri red chilli powder
• ¼ tsp Turmeric Powder
• ½ tsp Pepper Powder
• 1 tsp Coriander Powder
• 1 tsp garam masala powder
• ½ tsp Amchur powder
• ½ tsp Kasuri methi crushed
• 1 tsp Lemon Juice
• 1 tbsp Oil
• Salt to taste

For Grilling

• 2 tbsp butter/ghee
• 1 piece smallof charcoal

Method

1. Take the chicken drumsticks and wash them thoroughly. Pat them dry with a kitchen towel. Make equal incisions on the drumsticks to let the marinade seep in well.
2. Take a bowl. Add the marination ingredients such as hung curd, Kashmiri red chilli powder, turmeric powder, pepper powder, amchur masala, coriander powder, garam masala powder, crushed Kasuri methi. Add lemon juice, salt and then a bit of oil. Mix the ingredients to make a fine paste. Take the drumsticks and coat them evenly with the marinade including the incisions. Set the drumsticks aside for 30 minutes. You can also pre marinate the chicken overnight using these ingredients.
3. Take a grill pan and glaze it with oil or butter. Heat the pan on medium flame. Place one or two chicken drumsticks at a time. Use a tong and flip the drumsticks every few minutes until they are cooked evenly on all sides. Baste the drumsticks with oil or ghee at regular intervals.
4. As per the traditional method, tandoori chicken has a smoky taste as it cooked over a fire in a tandoor. You can get a similar smoky tandoori chicken taste at home as well. Take a small piece of charcoal and heat it in a small steel bowl. Then add 2 or 3 drops of oil or ghee on it. As charcoal starts releasing the smoke, place it in the pan with the drumsticks and cover it with a lid.
5. After a minute, take off the lid and remove the heated charcoal. The smokiness of the coal must have seeped perfectly into the drumsticks. Squeeze a little lemon on the drumsticks and serve them with onion rings or salad and basmati rice or naan.

Notes

• To prevent the chicken from burning, always glaze the pan with ghee or oil. If you want to check, whether the tandoori chicken is cooked properly, then cut a piece from the chicken. If the meat falls off the bone quickly, then it is evenly cooked.

Licious Blog

Tandoori Chicken Recipe – Tandoori Chicken Without Tandoor Or Oven - Licious

Tandoori Chicken cooked initially in a cylindrical clay oven over charcoal heat, you can now make the same Tandoori Chicken on a gas top at home. Click here to know more!

[jcallaghan]

Tandoori Lamb Kebabs Recipe

Click the photo to get the recipe!

[jcallaghan]

Tandoori lamb kebabs | Healthy Recipe | WW Australia

A healthier WW recipe for Tandoori lamb kebabs ready in just 10. Get the SmartPoints value plus browse 5,000 other delicious recipes today!

[jcallaghan]

Chicken Tikka Sizzling Platters - Picture of Tandoori Sizzler Indian Restaurant, Dural - Tripadvisor

Tandoori Sizzler Indian Restaurant, Dural Picture: Chicken Tikka Sizzling Platters - Check out Tripadvisor members' 25 candid photos and videos of Tandoori Sizzler Indian Restaurant

[jcallaghan]

Mashed.com

This Is Where The Taste Of Tandoori Chicken Comes From

When done well, tandoori chicken meat is juicy, tender, and presents a collection of flavors that are elusive and difficult to place. Here's why that is.

[jcallaghan]

Prep time: 15 min Cook time: 10 min Serves: 4 servings

Ingredients

• 12 fresh chicken tenderloins

  For the marinade

• 2 tablespoons tandoori paste
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• juice and zest of 1 lemon
• 2 tablespoons Greek style natural yoghurt

  For the cucumber tomato mint and yogurt riata salad

• 1 Lebanese cucumber peeled and roughly chopped
• 4 ripe Roma style tomatoes sliced
• 2 tablespoons Greek style natural yoghurt
• 1 large garlic clove crushed
• ¼ cup torn mint leaves
• ½ teaspoon ground cumin
• sea salt and freshly ground black pepper
• mint leaves to garnish (optional)

Method

1. Mix the marinade ingredients in a small bowl. Tread a tender loin onto each pre soaked wooden skewer and place in a shallow bowl. Thoroughly coat the chicken kebabs with the tandoori marinade. Cover with Multix cling wrap and marinate in the fridge for at least 1 hour or even overnight.
2. Preheat the BBQ medium high. Place Multix bake on the flat plate of the BBQ (so the hot plate doesn’t get dirty, bake paper should also be kept away from any naked flame at all times) and cook the chicken kebabs for about 4 minutes on each side turning and basting with any remaining marinade until the chicken is tender but cooked through. While the chicken is cooking mix all the riata ingredients in a medium bowl, top with a few mint leaves, cover and refrigerate until required.
3. Serve the chicken hot, garnished with fresh mint, plain basmati rice and the raita salad.

Multix

Barbecued chicken tandoori kebabs - Multix

Like Indian Food? If you're firing up the BBQ tonight, this Indian inspired kebab will hit the spot. Try making and marinating the kebabs in the fridge today for the perfect spicy evening. Don't forget to line the BBQ flat plate with Multix Bake before you start cooking to make clean up so much easier.

[jcallaghan]

Prep time: 35 min Cook time: 10 min Serves: 2 servings

Ingredients

• 4 boneless skinless chicken breasts

Marinade

• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon onion powder
• 1 tablespoon minced garlic
• 1 tablespoon garam masala
• 1 tablespoon cilantro leaves
• 1 tablespoon paprika
• 1 teaspoon coriander
• 1 teaspoon cumin
• ½ teaspoon ginger
• ¼ teaspoon cayenne pepper

Method

1. Whisk together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Allow to marinate at least 30 minutes or overnight.
2. Remove chicken from bag and discard marinade. Cook chicken on the grill over medium heat 5-6 minutes on each side or until cooked through.
3. Suggested serving options: cooked rice, lime wedges for drizzling, extra cilantro, indian flatbread (naan) and mango chutney

Creme De La Crumb

Grilled Tandoori Chicken

Tandoori chicken is a traditional Indian dish full of bold and spicy flavors! A 30 minute marinade and a few minutes on the grill will deliver this tasty dish!

[jcallaghan]

Ingredients

• 600g chicken breast
• 250ml yoghurt
• 1 1/2 tsp fresh ginger
• 1 tbsp fresh garlic
• 1 tsp salt
• 1/2 teaspoon red food colouring
• 1 lemon or lime
• 1/2 tsp Turmeric powder
• 1/2 tsp Extra hot chilli powder
• 1/2 tbsp tandoori masala powder
• 1/2 tbsp cumin powder
• 1/2 tbsp coriander powder
• 1/2 tsp ground pepper
• 1/2 tsp Citrus powder

Method

1. Heat the iron in the pizza oven.
2. Place the marinaded chicken onto the iron once it is hot.
3. Cook for 2-3 minutes before turning the chicken.
4. Place the naans in the oven to start cooking them.
5. Remove the chicken and place it in a bowl.
6. Turn the naans as required.
7. Add the onions and pepper to the iron and cook for 3-4 minutes.
8. Remove the iron and add the chicken back to the iron a cook for a few more minutes.

YouTube

Best Chicken Tikka Recipe on Ooni Pro Wood Oven using Sizzler pan

600g chicken breast 250ml yogurt 1 1/2 tsp fresh ginger1 tablespoon fresh garlic1 teaspoon salt1/2 teaspoon red food colouring1 lemon or lime1/2 Teaspoon Tur...

[jcallaghan]

Cooking Chicken Tikka Kebabs and Pizza in Ooni Koda with Sizzler Pan.

Hello! Welcome to our learning to cook pizza journey! Today we cooked Chicken Tikka Kebabs in the Sizzler Pan in the Ooni Koda. We then made up some Chicken Tikka and Tzatziki Wholemeal Pitta Breads. The Chicken Kebabs took 6 minutes to cook on low heat. We then cooked a Chicken Tikka Pizza in the Ooni Koda Gas-Fired Pizza Oven! I used Patak's Curry Paste and Aldi's 0 fat and 0 sugar Greek Thick Yoghurt. I didn't make the pita bread - but if you have a recipe for Wholemeal Pita Bread for Wood or gas-fired ovens then please let me know in the comments below! I used the same pizza dough recipe as the last pizza cook - a viewer's recipe shown

[jcallaghan]

Cook 07/08/2021

Had an old cast iron pan so I decided to cut the handle off it. Conditioning and cleaning my pan.

Hot pan out and marinated chicken in. Sizzle effect. Pan back in for 5 minutes or so.

Remove pan and turn chicken after period. A few minutes before serving them drop in some quartered onion and place the chicken on top of it.

Enjoy.

[jcallaghan]

BBC Food

Chicken tikka and naan bread recipe

An authentic chicken tikka is served with homemade naan breads. Use whatever boneless chicken you prefer for the tikka. For this recipe you will need a blender.

[jcallaghan]

BBC Good Food

Tandoori chicken recipes

Looking for a tasty chicken marinade recipe? Tandoori spice always hits the spot. Discover our traditional and updated versions of this classic Indian curried chicken recipe.

[jcallaghan]

Swasthi's Recipes

Tandoori chicken

Tandoori chicken recipe - learn to make the best Indian restaurant style stunning grilled chicken tandoori recipe. Served with mint raita

[jcallaghan]

Got 2 Eat Pizza

Chicken Tikka Cooked in a Sizzler Pan in the Ooni Koda Pizza Oven - Got 2 Eat Pizza

Chicken Tikka Cooked in a Sizzler Pan in the Ooni Koda Pizza Oven