TANDOORI-MARINATED CHICKEN WITH CUCUMBER, LIME, AND CHILES
Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt (which acts as a tenderizer) and letting it infuse the meat. The cucumber, lime, and chiles provide sharp, bright contrast to the seductively scented roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time P1D
Number Of Ingredients 12
Steps:
- Toast cumin, coriander, and fennel seeds in a skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder.
- Puree onion, garlic, and ginger. Heat oil in a skillet over medium-high heat. Add onion mixture. Fry until translucent, about 5 minutes. Stir in spice mixture and turmeric. Let cool.
- Stir yogurt into onion mixture. Season with salt.
- Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Gently separate skin from breast of chicken, and rub some of the yogurt mixture under the skin on each side. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Preheat oven to 450 degrees. Uncover chicken, and season with salt. Reduce oven temperature to 400 degrees. Roast chicken for 30 minutes. Remove from oven, and tent loosely with foil. Return to oven, rotating sheet. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving with cucumbers, lime wedges, and chiles.
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
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?
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium
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