Best Quick Tandoori Chicken Recipes

Quick and Healthy Tandoori Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/2 pounds total)
2 cups plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon curry powder
2 teaspoons finely grated fresh ginger
1 clove garlic, finely grated
Kosher salt
2 tablespoons chopped fresh cilantro
Rice and roasted cauliflower, for serving, optional

Steps:

Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

QUICK TANDOORI CHICKEN THIGHS image

Categories Chicken

Yield 4 servings

Number Of Ingredients 11

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill

Steps:

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill. Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil. Remove the chicken thighs from the marinade and wipe off the excess (don't worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame). Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

QUICK TANDOORI CHICKEN image

Yield 6 people

Number Of Ingredients 12

Cilantro Yogurt Sauce:
2cups Cilantro
1cup Mint
4 garlic cloves
1 jalepeno
1 tsp cumin
1 Tblsp lemon juice
1 Tblsp vegetable oil
1cup greek yogurt
6 skinless, bone-in chicken thighs
1 Tblsp butter, melted
Lemon wedges and sliced red onion for garnish

Steps:

Blend ingredients (without yogurt) for Cilantro Yogurt sauce in a food processor. Transfer ingredients to a large bowl and mix in yogurt. Add salt to taste. Add chicken and mix well. Cover and chill for 8hrs or overnight. Preheat the oven to 400 degrees. Place the chicken in a single layer on a lightly greased roasting pan. Roast for 20-30 min. Set the oven to broil and brown for 5 min, basting and turning the chicken halfway through. Serve over rice with lemon wedges and sliced red onion.