Best Tandoori Chicken Satay Appetizers Made Easy Recipes

CHICKEN SATAY APPETIZERS

Chicken Satay Appetizers image

Make and share this Chicken Satay Appetizers recipe from Food.com.

Provided by WaterMelon

Categories Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
3 tablespoons soy sauce
1 tablespoon chili paste or 1 tablespoon chili sauce
2 garlic cloves, minced
1 tablespoon peanut oil
1 tablespoon brown sugar
1 lime
12 lime slices
36 bamboo skewers, soaked in water for 1 hour

Steps:

Mix soy sauce, chilli paste, garlic, oil and sugar.
Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
Preheat oven to 190°C/375°F.
Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element).
When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12); pop 3 skewers in each glass and a slice of lime onto each rim.
Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe) or any storebought satay sauce.

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!

Restaurant-Style Tandoori Chicken in the Oven! image

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.

Provided by JewelerByTradeChefW

Categories Chicken Breast

Time 1h10m

Yield 12 pcs chicken, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

Steps:

In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!