Best Chef Johns Tandoori Chicken Recipes

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

Ingredients

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

TANDOORI-STYLE CHICKEN

Tandoori-Style Chicken image

The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 10

Ingredients

1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered
1 cup plain low-fat yogurt
1/2 yellow onion, diced medium
1-inch piece peeled fresh ginger, sliced
2 garlic cloves, peeled
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon vegetable oil
Coarse salt and ground pepper

Steps:

Place chicken in a gallon-size zip-top bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or up to 1 day).
Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once. Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.

Nutrition Facts : Calories 599 g, Fat 34 g, Fiber 1 g, Protein 63 g, SaturatedFat 9 g