BOBBY'S TANDOORI SPICED CHICKEN
Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)
Provided by Misa3446
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your grill to medium high.
- Spice Paste - mix all of the spices and oil together in a small bowl. The paste will be thick, and you can add more oil if needed to achieve a paste consistancy.
- Pound your chicken breasts until they are even thickness, if needed.
- Spread a thin layer of the spice paste on ONE side of the chicken ONLY. (I used my fingers to rub the spices onto the chicken.) If you do both sides, the spices will be too overwhelming. Trust me, it'll have plenty of taste. (One side is Bobby Flay's recommendation, and I'll follow it.).
- Grill your chicken until cooked through - about 3-4 minutes on each side. Pull the chicken off the grill and let it rest for 5 minutes. Slice the grilled breasts, about 1/2 inch thick slices.
- While the chicken is resting, warm the pitas on the grill - just until they are pliable. Top with the chicken slices and serve with grilled tomato jam and herbed yogurt.
- NOTE: You can swap the herbed yogurt for plain sour cream or yogurt. DH made the herbed yogurt, and then when we ate leftovers we used sour cream, and preferred it.
TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBE
Make and share this Tandoori Spiced Chicken Breast With Grilled Tomato Jam and Herbe recipe from Food.com.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 25
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.
- TOMATO JAM:.
- Heat grill to high. Brush tomatoes and serrano chile with oil and season with salt and pepper. Grill tomatoes and serrano chile on all sides until charred. Remove from the grill and coarsely chop.
- Heat oil in a medium saucepan on the grated of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano chile, 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.
- HERBED YOGURT:.
- Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
Nutrition Facts : Calories 608.3, Fat 23.8, SaturatedFat 3.5, Cholesterol 108.9, Sodium 2282.3, Carbohydrate 53.9, Fiber 6.6, Sugar 6.1, Protein 45.1
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
TANDOORI-SPICED GRILLED CHICKEN
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 14h50m
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
- Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
- Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
- Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.
TANDOORI CHICKEN BREASTS
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
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.
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