Best Tandoori Chicken Thighs Ww Marinade Oamc Recipes

TANDOORI CHICKEN THIGHS

Tandoori Chicken Thighs image

Provided by Sandra Lee

Time 2h50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Steps:

Rinse and pat dry chicken thighs.
In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

CHEF JOHN'S TANDOORI CHICKEN

Chef John's Tandoori Chicken image

Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 2h20m

Yield 6

Number Of Ingredients 5

Ingredients

½ lime, juiced
1 ½ tablespoons plain yogurt
1 ½ tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs

Steps:

Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 214.9 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 93.4 mg, Sugar 0.4 g

INDIAN TANDOORI CHICKEN

Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories World Cuisine Recipes Asian Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

TANDOORI CHICKEN THIGHS WW (MARINADE , OAMC)

Tandoori Chicken Thighs Ww (Marinade , OAMC) image

Posted here for safe-keeping. I keep losing my WW cookbook! I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC.

Provided by Ciocia DD

Categories Chicken

Time 33m

Yield 4 thighs, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup nonfat yogurt, plain
1 tablespoon paprika
1 tablespoon ginger, freshly peeled and minced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric)
16 ounces chicken thighs (4 ct.)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
Roast chicken until cooked through, 22 - 25 minutes.
According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.