Best Almost Tandoori Chicken Recipes

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CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY



Crispy Tandoori Chicken Drumsticks with Mango Chutney image

Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.

Provided by Jennifer Segal, inspired by Food & Wine

Categories     Dinner

Time 1h20m

Yield 12 drumsticks, 4 servings

Number Of Ingredients 16

1 tablespoon paprika
1 tablespoon garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
¼ cup whole milk Greek yogurt
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
¼ cup vegetable oil
2½ teaspoons salt
12 chicken drumsticks (about 4 pounds)
1 (9 ounce) jar mango chutney, for serving
A few sprigs cilantro, optional for garnishing the platter
Lime wedges, optional, for serving

Steps:

  • In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  • Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
  • Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
  • Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  • Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

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

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

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

WEEKNIGHT TANDOORI CHICKEN



Weeknight Tandoori Chicken image

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it's quick and easy enough for any busy weeknight.

Provided by Lisa Leake

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Coriander     Cumin     Tomato     Spinach     Coconut     Quick & Easy     Dairy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil (or coconut oil)
1 (13-ounce) can coconut milk
1 (8-ounce) can tomato sauce
2 ounces fresh spinach (about 2 to 2 1/2 cups)
6 servings brown rice, cooked according to package directions
Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Steps:

  • In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
  • In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
  • Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
  • Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

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Tandoori chicken is a popular dish in Indian cuisine that is marinated in a blend of spices and yogurt, and cooked in a tandoor oven. The dish is famous for its tangy, smoky flavor that is achieved from the high heat of the tandoor oven. However, not everyone has access to a tandoor oven or the time to prepare a traditional tandoori chicken recipe, which involves lengthy marination and cooking times. Fortunately, there are "almost tandoori chicken recipes" that mimic the familiar flavor profile of tandoori chicken, but with simplified preparations.

The Basic Ingredients of Tandoori Chicken

While tandoori chicken recipes may differ in their specific spice blends, there are several essential ingredients that are needed to achieve the dish's signature taste. These ingredients include:
Yogurt
Plain, full-fat yogurt is a foundational ingredient in tandoori chicken marinades. The yogurt adds tanginess and helps to tenderize the chicken. Greek yogurt or strained yogurt can also be used, although they will result in a slightly thicker marinade.
Spices
Tandoori chicken is typically seasoned with a blend of spices, including cumin, coriander, turmeric, cayenne pepper, and garam masala. These spices contribute to the dish's warm, earthy flavor, and give it its distinctive vibrant red color. Other herbs and spices that may be included in the marinade include ginger, garlic, paprika, and fenugreek.
Lime or Lemon Juice
Acidic ingredients such as lime or lemon juice help to tenderize the chicken and add brightness to the marinade. They also help to balance out the bold flavors of the spices.
Oil
A small amount of neutral oil, such as vegetable or canola oil, helps to distribute the spices evenly and keeps the chicken from sticking to the grill or pan.

What Makes an Almost Tandoori Chicken Recipe?

An almost tandoori chicken recipe is one that captures the essence of traditional tandoori chicken, but is simplified for easier preparation. While traditional tandoori chicken recipes involve lengthy marination times, skewering the chicken, and cooking it in a tandoor oven, almost tandoori chicken recipes offer a quicker and more accessible alternative that can be made in a home kitchen.

Some Popular Almost Tandoori Chicken Recipes

Tandoori Chicken Skewers
These almost tandoori chicken skewers are perfect for outdoor grilling or indoor broiling. The key to this recipe is using boneless, skinless chicken thighs, which are more flavorful and tender than chicken breast. To make the marinade, combine yogurt, turmeric, cumin, coriander, garam masala, ginger, garlic, lemon juice, salt, and pepper in a large bowl. Add the chicken thighs and toss to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours. When ready to cook, preheat your grill or broiler to high heat. Thread the chicken onto skewers and grill for 8-10 minutes, or until the chicken is cooked through and slightly charred on the outside. Serve with naan bread and yogurt sauce.
Almost Tandoori Chicken Wraps
These almost tandoori chicken wraps are a flavorful and healthy lunch option. The recipe uses baked chicken breast instead of grilled chicken, which makes it a low-fat alternative to traditional tandoori chicken. To make the marinade, combine yogurt, garam masala, turmeric, cumin, coriander, paprika, garlic, ginger, salt, and pepper in a large bowl. Add the chicken breast and toss to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours. Preheat your oven to 375°F. Line a baking sheet with parchment paper and place the chicken breast on top. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Let cool for 10 minutes, then slice thinly. To assemble the wraps, lay a large lettuce leaf or tortilla on a clean surface. Add a few slices of chicken, sliced cucumber and red onion, and a dollop of yogurt sauce. Roll up the wrap tightly and enjoy.
Almost Tandoori Chicken Pizza
This almost tandoori chicken pizza combines the flavors of Indian cuisine with the comfort of classic pizza. It uses naan bread as the crust, which makes it a quick and easy dinner option. To make the marinade, combine yogurt, garam masala, turmeric, cumin, coriander, paprika, garlic, ginger, salt, and pepper in a large bowl. Add boneless, skinless chicken breast and toss to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours. Preheat your oven to 425°F. Spread a tablespoon of tomato sauce on each naan bread and top with sliced mozzarella cheese. Add a few pieces of marinated chicken and sliced red onion. Bake for 12-15 minutes, or until the crust is crispy and browned. Garnish with fresh cilantro leaves and serve hot.

Conclusion

Almost tandoori chicken recipes are a great way to enjoy the spicy, tangy flavors of tandoori chicken without the need for a tandoor oven or complicated preparation. With some basic ingredients and simple cooking techniques, you can recreate the beloved dish in your own kitchen. Whether you prefer skewers, wraps, or pizzas, almost tandoori chicken recipes offer a satisfying and flavorful alternative to traditional tandoori chicken.
The rich and smoky flavors of tandoori chicken have made it a favorite dish across the globe. However, not everyone has access to a tandoor oven or the skills required to cook the perfect tandoori chicken at home. Fortunately, there are recipes for 'almost' tandoori chicken that can be made in a regular oven or on a grill. This article will offer valuable tips for anyone who wants to make 'almost' tandoori chicken at home.

Tip 1: Marination is Key

The secret to making delicious tandoori chicken is marination. Marinating the chicken not only infuses it with flavor but also tenderizes the meat making it juicy and succulent. For 'almost' tandoori chicken, marinate the chicken for at least 4 hours or preferably overnight. The longer you marinate the chicken, the better the flavors will be. Use a mixture of yogurt, lemon juice, ginger-garlic paste, and tandoori masala to give the chicken a tangy and spicy flavor.

Tip 2: Use the Right Cut of Chicken

The traditional tandoori chicken recipe calls for a whole chicken to be marinated and cooked in a tandoor oven. However, for 'almost' tandoori chicken, it is best to use bone-in chicken thighs or drumsticks. These cuts of meat are more flavorful and hold their shape better during cooking. Make sure to remove the skin before marinating the chicken, as the skin can block the marinade from penetrating the meat.

Tip 3: Add Color the Right Way

Tandoori chicken is known for its vibrant red color, which comes from the use of a natural red food color called Kashmiri red chili powder. However, for 'almost' tandoori chicken, it is best to avoid using artificial colors and instead, use a combination of paprika, turmeric, and red chili powder to add color to the chicken. Adding too much color can make the chicken taste bitter and can stain your hands and utensils.

Tip 4: Use the Right Cooking Method

Tandoori chicken is traditionally cooked in a tandoor oven, which gives it a smoky flavor and a crispy texture. For 'almost' tandoori chicken, you can use a regular oven or grill to cook the chicken. You can also use a stovetop grill pan to give the chicken char marks. Preheat the oven or grill to 400°F and cook the chicken for 30-40 minutes, turning it once halfway through the cooking time. Make sure the internal temperature of the chicken reaches 165°F before removing it from the heat.

Tip 5: Serve with the Right Accompaniments

Traditional tandoori chicken is served with a side of mint chutney and lemon wedges. For 'almost' tandoori chicken, you can serve it with a simple salad, rice pilaf, or naan bread. Make sure to garnish the chicken with fresh cilantro or mint leaves to add a pop of color and flavor.
Conclusion
Making 'almost' tandoori chicken at home is easy and requires only a few simple ingredients and cooking techniques. Remember to marinate the chicken for at least 4 hours, use bone-in chicken thighs or drumsticks, add color the right way, choose the right cooking method, and serve with the right accompaniments. With these valuable tips, you can enjoy the delicious flavors of tandoori chicken in the comfort of your own home.

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