Tandoori Chicken Thighs With Pickled Vegetable Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE



Grilled Tandoori Chicken with Indian-Style Rice image

Tandoori Chicken is a popular Indian dish but many versions are bland and dry. Our grilled Tandoori chicken recipe comes out juicy and exploding with flavor!

Provided by Bill

Categories     Chicken and Poultry

Time 16h45m

Number Of Ingredients 25

3 ounces plain Greek yogurt ((85g))
2 tablespoons freshly squeezed lemon juice
2 tablespoons garlic ((minced))
2 tablespoons fresh ginger ((grated))
2 teaspoons oil
2½ teaspoons salt
2 teaspoons ground Indian red pepper ((you can use cayenne or even Korean red chili powder in a pinch))
1 tablespoon paprika
2 teaspoons ground coriander seeds ((or coriander powder))
1 tablespoon freshly ground cumin seed ((or powder))
¾ teaspoon turmeric
1 teaspoon ground cloves
¼ teaspoon black pepper
1½ teaspoons garam masala
6 chicken leg quarters ((cut into drumsticks and thighs))
1 cucumber ((sliced))
1 medium red onion ((sliced))
Cilantro for garnish ((you can also use parsley))
3 cups dry basmati rice ((585g))
3 tablespoons oil ((or butter or ghee))
3 teaspoons cumin seeds
6 cloves
1 cinnamon stick
2 teaspoons salt ((or to taste))
1 cup frozen peas

Steps:

  • Mix all of the marinade ingredients together in a bowl until well combined.
  • Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
  • Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
  • Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
  • Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
  • This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
  • While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
  • Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
  • Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
  • Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
  • The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
  • For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

Provided by Sandra Lee

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Steps:

  • Rinse and pat dry chicken thighs.
  • In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
  • Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
  • Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
  • NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

GRILLED CHICKEN THIGHS TANDOORI



Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories     World Cuisine Recipes     Asian     Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

  • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Preheat an outdoor grill for direct medium heat.
  • Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. -Claire Elston, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup reduced-fat plain yogurt
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless skinless chicken thighs (about 1 pound)

Steps:

  • In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

TANDOORI-ISH CHICKEN WITH LIME-PICKLED CUCUMBER



Tandoori-ish chicken with lime-pickled cucumber image

Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Provided by Esther Clark

Categories     Dinner

Time 1h5m

Number Of Ingredients 22

4 large or 8 small chicken thighs, skin-on and bone-in
700ml full-fat natural yogurt
4 large garlic cloves, grated
1 thumb-sized piece of ginger, peeled and grated
1 heaped tbsp tomato purée
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp hot chilli powder
1½ tsp sweet smoked paprika
1 lemon, juiced
pilau rice, to serve
3 limes, juiced
1 tsp sugar
1 red chilli, finely chopped
1 large cucumber, halved, seeds removed and cut into half moons
½ small red onion, finely chopped
300ml Greek yogurt
½ tsp ground cumin
1 small bunch of coriander
1 small bunch of mint
pinch of sugar

Steps:

  • Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
  • For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
  • Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
  • Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.9 milligram of sodium

More about "tandoori chicken thighs with pickled vegetable rice recipes"

ONE PAN TANDOORI CHICKEN WITH SPICED COCONUT RICE
one-pan-tandoori-chicken-with-spiced-coconut-rice image
Web Apr 28, 2021 For the chicken marinade: you’ll need plain greek yogurt, lemon juice, garlic, fresh ginger and then lots of warming spices like coriander, cumin, paprika, ground turmeric, cayenne …
From ambitiouskitchen.com
4.9/5 (93)
Total Time 1 hr 35 mins
Category Chicken, Dinner, Gluten Free, One Pan
Calories 528 per serving
See details


OVEN BAKED TANDOORI CHICKEN | RECIPETIN EATS
oven-baked-tandoori-chicken-recipetin-eats image
Web May 1, 2019 5. Saffron Rice (serves 5) - Soak 1/8 tsp saffron threads in 1/4 cup (65ml) boiled water for 5 min. Add saffron water to large saucepan with 2 cups (500ml) cold water and 1.5 cups …
From recipetineats.com
4.9/5 (81)
Total Time 50 mins
Category Chicken
Calories 442 per serving
See details


TANDOORI CHICKEN THIGHS WITH PICKLED-VEGETABLE RICE
tandoori-chicken-thighs-with-pickled-vegetable-rice image
Web Tandoori Chicken Thighs with Pickled-Vegetable Rice, a gluten free recipe from Food Network. 1 hr 40 mins · 24 ingredients · Makes 4 servings · Recipe from Food Network ... Pickled Vegetable Rice, for serving, …
From punchfork.com
See details


SHEET PAN TANDOORI CHICKEN AND VEGETABLES
sheet-pan-tandoori-chicken-and-vegetables image
Web Garlic Fresh ginger Chicken thighs Carrots Cauliflower Olive oil Fresh cilantro see more: 31 Days of Sheet Pan Dinners In addition to fresh garlic and ginger, dry spices give the chicken its signature Indian flavor. What …
From foodiecrush.com
See details


TANDOORI CHICKEN THIGHS - EASY CHICKEN RECIPES
tandoori-chicken-thighs-easy-chicken image
Web Aug 10, 2020 Marinade: Mix together the marinade ingredients and rub all over the chicken. Leave for at least 2 hours. Cook: Place the thighs onto a pan and bake in a preheated oven until cooked through. How long do …
From easychickenrecipes.com
See details


TANDOORI CHICKEN RECIPE | CHICKEN THIGH RECIPES
tandoori-chicken-recipe-chicken-thigh image
Web Method. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a large mixing bowl, add the 2 tbsp Madras curry paste, 165g of the yogurt, the juice of ½ the lemon and a pinch of salt. Mix well until the chicken is …
From realfood.tesco.com
See details


EASY TANDOORI CHICKEN RECIPE - FOOD NETWORK KITCHEN
Web Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a …
From foodnetwork.com
Author Food Network Kitchen
Steps 5
Difficulty Easy
See details


TANDOORI CHICKEN RECIPE - SIMPLY RECIPES
Web Aug 30, 2022 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using …
From simplyrecipes.com
See details


TANDOORI-BAKED CHICKEN THIGHS - FOOD NETWORK CANADA
Web Feb 4, 2022 Directions. Step 1. Stir together the yogurt, garlic, ginger, lime zest & juice, garam masala, paprika, chili powder, cayenne (if using) and salt & pepper in a large dish. …
From foodnetwork.ca
See details


TANDOORI CHICKEN & RICE BAKE RECIPE | TILDA
Web Take a large casserole dish and add in the chicken stock, salt, garlic paste, green chilli, cream and milk. Mix together until everything is well combined. Add in the Tilda Pure …
From tilda.com
See details


BAKED TANDOORI CHICKEN THIGHS WITH SPICED JASMINE RICE
Web Preheat the oven to 375 degrees F. Set the rice and spices in a small pot. Line a baking sheet with parchment paper; set on the chicken. Roast 20 to 25 minutes, or until cooked …
From thriftyfoods.com
See details


TANDOORI-SPICED CHICKEN WITH COCONUT RICE RECIPE - REAL SIMPLE
Web Nov 29, 2021 Let chicken rest for 5 minutes. Meanwhile, combine rice, 1 cup coconut milk, 1 cup water, and remaining 1 teaspoon salt in a medium saucepan. Bring to a boil …
From realsimple.com
See details


TANDOORI CHICKEN THIGHS WITH PICKLED-VEGETABLE RICE RECIPE
Web 3 cloves garlic, grated Kosher salt and freshly ground black pepper 1 1/2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces Pickled Vegetable Rice, for serving,...
From foodnetwork.cel30.sni.foodnetwork.com
See details


TANDOORI CHICKEN THIGHS RECIPE | MYRECIPES
Web Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator …
From myrecipes.com
See details


TANDOORI CHICKEN THIGHS WITH PICKLED-VEGETABLE RICE
Web Feb 9, 2018 1 1/2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces; Pickled Vegetable Rice, for serving, recipe follows; 1 cup basmati rice; 1 curry leaf; 1 …
From recipenet.org
See details


TANDOORI-STYLE GRILLED CHICKEN RECIPE | BON APPéTIT
Web Jun 30, 2001 Preparation. Step 1. Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and …
From bonappetit.com
See details


BONELESS TANDOORI CHICKEN - A QUICK AND EASY RECIPE
Web Sep 11, 2018 Cut the peppers, onions, and chicken. Combine the paste and chicken + vegetables. Marinate for 30 minutes to 24 hours. When you are ready to cook the …
From thecurrymommy.com
See details


Related Search