Best Twice Cooked Mock Tandoori Chicken Recipes

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MOCK CHICKEN AND DRESSING



Mock Chicken and Dressing image

It's amazing how much it tastes like chicken and dressing! The recipe came from my aunt about 20 years ago.

Provided by CJ in KC

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground chuck
2 cups dry breadcrumbs
1 egg, beaten
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
1 small onion, chopped
1/2 teaspoon sage
salt and pepper

Steps:

  • Mix all ingredients; put into buttered casserole dish.
  • Bake at 325°F for 45 minutes.

MOCK CHICKEN



Mock Chicken image

This is another of my elderly Mum's recipes - don't know what it has to do with chicken except that it contains mixed herbs which is usually part of chicken stuffing ingredients. It is great for spreading on savoury biscuits.

Provided by Lynjoy QLD

Categories     Onions

Time 25m

Yield 1 large cupful

Number Of Ingredients 6

1 onion, chopped finely
2 tomatoes, chopped roughly
1 tablespoon butter
1 pinch mixed herbs
1 egg, beaten
salt and pepper

Steps:

  • Saute onion in butter until clear.
  • Add tomatoes.
  • When tomatoes are softened, add mixed herbs, salt and pepper.
  • Remove from heat.
  • Add beaten egg.
  • Return to heat and cook until thickened.
  • Serve on savoury biscuits.

Nutrition Facts : Calories 265.8, Fat 17.1, SaturatedFat 9, Cholesterol 242, Sodium 167.4, Carbohydrate 21.2, Fiber 4.5, Sugar 11.6, Protein 9.6

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN



Bonnie's Twice Cooked Oven Fried Chicken image

This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken

Provided by wicked cook 46

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 lbs chicken pieces
1 teaspoon salt
1/4 teaspoon curry powder (I always add more)
2 teaspoons black pepper
1/2 cup flour
1/4 cup whole wheat flour
1 tablespoon cornmeal
1 teaspoon dry mustard
oil (for frying)

Steps:

  • Soak chicken in cold salted water for an hour.
  • Remove and pat dry.
  • Combine all ingredients in a bowl or bag.
  • Toss in chicken and coat well.
  • Put about an inch of oil in heavy pan .
  • fry chicken for about 10 minutes on each side to brown.
  • Place on a foil lined baking sheet.
  • Bake at 350 F approximatly 25 minutes or until juices run clear.

Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80

FOOD SAFARI'S TANDOORI CHICKEN



Food Safari's Tandoori Chicken image

I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy

Provided by Chef floWer

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg chicken thigh
200 g natural yoghurt
1 tablespoon fresh ginger, grated finely
1 tablespoon garlic, grated finely
1 tablespoon tandoori paste
1/2 teaspoon tandoori color powder (food colouring, if available)
2 teaspoons cumin seeds, ground
2 teaspoons ground coriander
1 teaspoon garam masala
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder

Steps:

  • In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
  • Once completely mixed, rub mixture into chicken covering all the chicken.
  • Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
  • Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
  • After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
  • Serve with steam rice, salad and plain yoghurt.

EASY TANDOORI CHICKEN



Easy Tandoori Chicken image

Make and share this Easy Tandoori Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Breast

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons paprika
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 lb boneless skinless chicken breast, cut in strips

Steps:

  • Combine all ingredients in a large zip top bag. Press out as much air as possible, seal tightly and refrigerate 1 to 8 hours.
  • Drain and discard marinade. Grill chicken strips on George Foreman grill or grill pan, about 5 minutes, or until cooked through.

Nutrition Facts : Calories 194.7, Fat 3.6, SaturatedFat 0.8, Cholesterol 74.3, Sodium 200.4, Carbohydrate 10.4, Fiber 1.4, Sugar 7, Protein 29.7

TWICE-COOKED MOCK TANDOORI CHICKEN



Twice-Cooked Mock Tandoori Chicken image

The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up. By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire. This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 12

8 chicken thighs, or thighs and drumsticks
2 tablespoons peanut or vegetable oil
1 medium onion, chopped
Salt and freshly ground black pepper
4 or 5 garlic cloves, smashed
1 2-inch piece of ginger, peeled and chopped (or use 2 teaspoons dried ginger)
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
Cayenne or chopped fresh chiles or crushed red chile flakes to taste, optional
3 cups plain yogurt

Steps:

  • Heat oven to 300 degrees. Put chicken in a deep roasting pan.
  • Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
  • Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
  • Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 820 milligrams, Sugar 7 grams, TransFat 0 grams

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