GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE
Tandoori Chicken is a popular Indian dish but many versions are bland and dry. Our grilled Tandoori chicken recipe comes out juicy and exploding with flavor!
Provided by Bill
Categories Chicken and Poultry
Time 16h45m
Number Of Ingredients 25
Steps:
- Mix all of the marinade ingredients together in a bowl until well combined.
- Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
- Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
- Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
- Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
- This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
- While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
- Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
- Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
- Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
- The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
- For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.
Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TANDOORI CHICKEN
A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. -Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes., Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.,
Nutrition Facts : Calories 310 calories, Fat 20g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
TANDOORI-ISH CHICKEN WITH LIME-PICKLED CUCUMBER
Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 22
Steps:
- Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
- For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
- Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
- Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.
Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.9 milligram of sodium
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