Best 3 Cast Iron Tandoori Roasted Chicken Recipes
Tandoori chicken, a classic dish from the Indian subcontinent, is renowned for its succulent meat and tantalizing flavors. Traditionally cooked in a cylindrical clay oven called a tandoor, this dish can be recreated at home using a cast iron skillet or Dutch oven, making it accessible to home cooks worldwide. This article presents three distinct recipes for cast iron tandoori roasted chicken, each offering unique taste profiles and cooking methods.
The first recipe, "Classic Tandoori Chicken," provides a traditional approach to this beloved dish. It features a flavorful marinade made with yogurt, ginger-garlic paste, garam masala, cumin, coriander, and red chili powder, which infuses the chicken with aromatic spices. The chicken is then roasted in a cast iron skillet until beautifully charred and juicy.
The second recipe, "Lemon-Herb Tandoori Chicken," adds a refreshing twist to the classic recipe. It incorporates lemon zest, fresh herbs like cilantro and mint, and a touch of honey into the marinade, resulting in a vibrant and herbaceous flavor profile. This recipe also utilizes a cast iron skillet for roasting, ensuring a moist and flavorful chicken.
The third recipe, "Achari Tandoori Chicken," introduces a delightful tangy and spicy variation. It features a marinade made with yogurt, pickling spices, ginger-garlic paste, and red chili powder, which imparts a unique sour and savory flavor to the chicken. This recipe calls for roasting the chicken in a Dutch oven, allowing for even cooking and tender meat.
Whether you prefer the classic tandoori flavors, a refreshing lemony twist, or a tangy and spicy kick, these three recipes offer a range of options to satisfy your taste buds. Explore these recipes and embark on a culinary journey to recreate the authentic flavors of tandoori chicken right in your own kitchen.
CAST IRON TANDOORI CHICKEN
Provided by Richard Blais
Time P1DT45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Rinse the chicken with cold water and pat dry. Trim the excess fat. Loosen the skin from the breast and drumsticks by gently pushing your fingers in between the skin and the meat, starting at the neck cavity. Remove the backbone using kitchen shears, and then place the chicken breast-side up on a cutting board. Flatten by firmly pressing the heel of your hand down over the breastbone. Whisk together 1/3 cup of the Tandoori Spice, the yogurt, ginger and garlic in a large glass baking dish. Coat the chicken thoroughly in the marinade, and then let marinate in the refrigerator 24 hours. Preheat the oven to 450 degrees F. Pat the chicken dry and sprinkle all over with the remaining 2 tablespoons Tandoori Spice. Heat a large cast-iron pan over high heat, and add the ghee. Sear the chicken skin-side down until crispy and charred, 5 to 7 minutes, and then flip and place in the oven until an instant-read thermometer stuck in the thickest, meatiest part of the thigh registers between 155 and 160 degrees F, 20 minutes. Baste generously with the lemon curd every 5 minutes. Tent the chicken with foil and let rest before serving.
- For Tandoori Spice: Heat the coriander seeds, cumin seeds, cardamom pods, cloves, peppercorns, bay leaves and cinnamon in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 to 3 minutes. Grind the spices in a spice grinder or coffee mill until powder fine, and then transfer to a bowl with the annatto seed, paprika, Kashmiri powder, salt, turmeric, mace and nutmeg. Mix thoroughly and store in an airtight container up to 4 months. Yield: 1 cup.
ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
Tips:
- Choose the right chicken: Use a whole chicken that is between 3 and 4 pounds. A larger chicken may not cook evenly in the cast iron skillet.
- Marinate the chicken overnight: This will help the chicken absorb the flavors of the spices and yogurt.
- Use a well-seasoned cast iron skillet: This will help the chicken cook evenly and prevent it from sticking.
- Preheat the oven to a high temperature: This will help the chicken brown and cook quickly.
- Roast the chicken for 30-45 minutes, or until it is cooked through: Use a meat thermometer to check the internal temperature of the chicken. It should be 165 degrees Fahrenheit in the thickest part of the breast.
- Let the chicken rest for 10 minutes before carving: This will help the juices redistribute throughout the chicken.
- Serve the chicken with your favorite sides, such as rice, naan, or salad.
Conclusion:
Cast iron tandoori roasted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful yogurt and spice mixture, then roasted in a cast iron skillet. The result is a tender, juicy, and flavorful chicken that is sure to please everyone at the table.
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