SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE
This chicken has a traditional East Indian tandoori flavor, and is marinated in a buttermilk/kosher salt curry brine for 3-4 hours before grilling, which produces the most moist and delicious chicken. This chicken had lots of flavors, and is wonderful grilled! Prep time includes marinating time. Make certain to use only coarse kosher salt. Serve with the curry-cucumber sauce on the side to "cool the heat"
Provided by Kittencalrecipezazz
Categories Poultry
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
- To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
- Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
- Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
- Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
- Coat the pieces well with the brine.
- Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
- When ready to grill, remove the chicken from the bag and discard marinade/brine.
- Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
- Set grill to medium temperature.
- Place the chicken on the grill and cover with grill lid.
- Cook chicken for about 50-60 minutes.
- To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
- Cover and chill until serving.
- Delicious!
Nutrition Facts : Calories 688.8, Fat 43.2, SaturatedFat 11.6, Cholesterol 171.1, Sodium 7644.5, Carbohydrate 28, Fiber 1.1, Sugar 19, Protein 46.4
TANDOORI CHICKEN
Make and share this Tandoori Chicken recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make 3-4 deep diagonal cuts in each chicken breast.
- Sprinkle with lemon juice.
- Combine next 9 ingredients in a bowl; then mix in the yogurt.
- Coat chicken well with the tandoori marinade.
- Place in a bowl, cover, and chill for at least 4 hours or over night.
- Place chicken on a preheated grill; brush with extra marinade.
- Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
- Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).
Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.4, Cholesterol 71.2, Sodium 695.2, Carbohydrate 6.7, Fiber 1.1, Sugar 3.6, Protein 30.2
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
GRILLED CURRY CHICKEN
This is quick and easy to make on a hot weeknight. Just fire up the BBQ, baste the chicken with the marinade and VOILA! You can also double the sauce and bake the chicken in the oven.
Provided by Cathy17
Categories Chicken
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fire up BBQ to medium heat.
- In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
- Baste chicken with a basting brush or add chicken turning evenly to coat.
- Place chicken on grill.
- BBQ turning and brushing often with remaining marinade.
- Baste only for the first 5 minutes, allowing all baste to cook.
- Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
- Grill 5 more minutes to ensure doneness.
- Sprinkle with coriander.
- Great with Fast Tropical Mango Salsa.
- As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!
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