Best Uncle Bills Barbecue Tandoori Chicken Recipes
TANDOORI CHICKEN (MARINADE)
Marinate chicken and then bake. From King's Cooking Studio's Twenty Tasteful Years edition. This says "Since you might not be able to install a tandoori oven in your home, try this version. Rubbing the marinade into gashes in the chicken and marinating overnight help to create the tandoori flavor of this most favorite of India's chicken preparations." This is nice served on a bed of sliced tomatoes, onions green pepper and lemon wedges
Provided by Oolala
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a shallow baking dish and pierce with a knife in 2-3 places on both sides of chicken.
- In a bowl, place garlic, ginger, cumin, coriander, red pepper, and salt, and blend with a spoon.
- Add yogurt, vinegar and lemon juice (optional) and blend well.
- Rub marinade into gashes in the chicken pieces.
- Cover and refrigerate and let stand at room temperature until dish can safely be placed in the oven,.
- Baste the chicken pieces with half of the melted butter, 2 oz., and bake at 350 degrees for 40 minutes.
- Remove chicken from the oven and baste with the remaining 2 oz. of butter, sprinkle with paprika.
- Broil or grill for 6-8 minutes, turning pieces once.
- Garnish with roasted cumin seeds and place on a serving dish.
- Serve atop a bed of tomato slices, onions and green peppers with lemon wedges.
Nutrition Facts : Calories 474.6, Fat 30.2, SaturatedFat 16.5, Cholesterol 184.1, Sodium 898.5, Carbohydrate 13.4, Fiber 3.8, Sugar 4.6, Protein 40.1
GEORGE FOREMAN GRILLED TANDOORI CHICKEN
This is incredibly easy to make, just throw the marinade together early in the day, and then grill for a few minutes when you get home in the evening.
Provided by moonpoodle
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix together all of the marinade ingredients in a bowl.
- 2. Cover chicken with the marinade, and store in the refrigerator for 1-8 hours.
- 3. Grill chicken and serve. (I use the George Foreman grill).
Nutrition Facts : Calories 189.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 76.8, Sodium 333.7, Carbohydrate 8.8, Fiber 1.5, Sugar 5.2, Protein 29.5
EASY TANDOORI CHICKEN
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
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
RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
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
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!
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