TANDOORI CHICKEN WITH CILANTRO YOGURT SAUCE
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
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.
TANDOORI CHICKEN WITH YOGURT SAUCE
Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl.
- Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
- Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5
TANDOORI CHICKEN WITH YOGURT SAUCE
Steps:
- Preheat the oven to 475°F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.
- Transfer the chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160°F, 25 to 30 minutes.
- Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongside the chicken, with rice, if desired.
TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO
My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.
Nutrition Facts : Calories 380 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 598mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
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