Best Tandoori Chicken Legs With Raita Recipes

Tandoori Chicken Legs with Raita image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 18

1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh) skin and excess fat removed (about 3 1/2 pounds)
4 small red onions cut into 1/4-inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
Raita Raita

Steps:

Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.

Nutrition Facts : Calories 309 g

Tandoori Chicken image

Time 45m

Yield Makes 6 servings

Number Of Ingredients 7

1 cup plain yogurt (not low-fat; preferably Greek-style)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons vindaloo paste (preferably Patak's brand)
1 teaspoon salt
3/4 teaspoon black pepper
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded

Steps:

Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.

Tandoori Chicken Tenders With Spinach Raita image

Provided by gailanng

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup plain yogurt
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 -1 1/2 lb chicken tenders (about 8 pieces)
3 tablespoons vegetable oil
1 -1 1/2 cup panko breadcrumbs
1 1/2 cups plain yogurt
1/4 teaspoon salt
1 teaspoon ground cumin
1 tablespoon vegetable oil
black pepper (to season)
6 ounces baby spinach leaves
1/4 cup lightly packed cilantro
1/4 cup lightly packed mint leaf

Steps:

In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.
Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken.
Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.
When ready to cook chicken, remove tenders from marinade. Pour panko on to a plate and press tenders into panko, turning, until well coated.
Heat oil in large skillet until shimmering. Cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). Add additional oil to pan as needed. Transfer tenders to a serving plate. Serve with Spinach Raita and naan bread.
To Make the Spinach Raita: Heat oil in a large non stick skillet until shimmering. Add spinach and sprinkle with black pepper. Stir-fry until spinach is wilted, about 3 to 5 minutes. Remove spinach from pan. Cool and drain, then squeeze out excess moisture. Chop and set aside.
In food processor or blender, combine yogurt, cilantro, mint, salt and cumin. Process until mixed. Transfer to a serving bowl. Stir in chopped spinach and refrigerate covered until ready to serve.

Nutrition Facts : Calories 451.3, Fat 22.5, SaturatedFat 5.4, Cholesterol 88.6, Sodium 1004, Carbohydrate 28.5, Fiber 2.8, Sugar 7.7, Protein 33.6