Best 6 Lasan Chicken With Tandoori Style Masala And Mint Chutney Recipes

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Lassi Chicken with Tandoori-Style Masala and Mint Chutney is a delightful dish that combines the flavors of traditional Indian cuisine with the freshness of mint. The chicken is marinated in a flavorful yogurt-based marinade and then grilled to perfection, resulting in tender and juicy meat. The tandoori-style masala adds a smoky and aromatic touch, while the mint chutney provides a refreshing and tangy contrast. This dish is sure to be a hit at your next dinner party or family gathering. It is relatively easy to make and can be tailored to your own taste preferences. Additionally, the article includes recipes for the tandoori-style masala and mint chutney, so you can make the entire dish from scratch. Whether you are an experienced cook or a beginner, you will find this recipe accessible and enjoyable to make. So, gather your ingredients and let's get started on this culinary journey!

Check out the recipes below so you can choose the best recipe for yourself!

TANDOORI CHICKEN RECIPE



Tandoori Chicken Recipe image

Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.

Provided by Swasthi

Categories     Appetizer / starter

Time 40m

Number Of Ingredients 15

½ kg chicken ((500 to 700 grams))
½ cup greek yogurt ((hung curd))
¾ tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder ((kashmiri or any low heat chilli))
¼ tsp black pepper crushed ((powder))
1 tsp coriander powder ((daniya powder))
¼ tsp salt ((taste marinade & add more))
¼ tsp Turmeric ((haldi))
1 tsp kasuri methi ((dried fenugreek leaves))
1 tbsp lemon juice
1½ tbsp oil ((preferably mustard oil))
1 tbsp oil
1 tsp red chili powder
1 to 2 tbsp oil ((preferably mustard oil))

Steps:

  • To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
  • Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
  • Pour oil and lemon juice as well.
  • Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
  • Make deep gashes over the chicken and add it to the bowl.
  • Marinate the chicken well into the gashes.
  • Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
  • Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
  • Place a foil on a oven tray to collect the drippings.
  • Then keep a greased wired rack on the tray.
  • Place the chicken pieces over the wire rack.
  • Grill the chicken for about 15 mins.
  • For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
  • After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
  • Turn the chicken to the other side and baste the red chili oil or marinade.
  • Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
  • The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
  • Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
  • Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 serving

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY



Crispy Tandoori Chicken Drumsticks with Mango Chutney image

Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.

Provided by Jennifer Segal, inspired by Food & Wine

Categories     Dinner

Time 1h20m

Yield 12 drumsticks, 4 servings

Number Of Ingredients 16

1 tablespoon paprika
1 tablespoon garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
¼ cup whole milk Greek yogurt
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
¼ cup vegetable oil
2½ teaspoons salt
12 chicken drumsticks (about 4 pounds)
1 (9 ounce) jar mango chutney, for serving
A few sprigs cilantro, optional for garnishing the platter
Lime wedges, optional, for serving

Steps:

  • In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  • Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
  • Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
  • Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  • Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg

TANDOORI-STYLE CHICKEN WITH CILANTRO-MINT SAUCE



Tandoori-Style Chicken with Cilantro-Mint Sauce image

Grilled chicken cutlets are the perfect blank canvas for a flavorful marinade. This one uses yogurt, ginger, garlic and spices. The bright green sauce made from cilantro and mint is creamy and cooling from coconut milk and has a nice kick from fresh jalapeño.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil, for the grill
3/4 cup plain whole-milk Greek yogurt
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 1-inch piece ginger, chopped
1 shallot, chopped
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 cups fresh cilantro
1 cup fresh mint
1/3 cup coconut milk
1 small jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
Kosher salt

Steps:

  • Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
  • Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
  • Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
  • Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
  • Top the chicken with the cilantro-mint sauce.

LASAN CHICKEN WITH TANDOORI STYLE MASALA AND MINT CHUTNEY RECIPE



LASAN CHICKEN WITH TANDOORI STYLE MASALA AND MINT CHUTNEY RECIPE image

Categories     Chicken     Marinate

Yield 4 People

Number Of Ingredients 39

Ingredients
4 chicken supremes, skinned and scored
4 chicken drumsticks, skinned and scored
1st stage Tandoori marinade:
1 tsp salt
½ tsp garlic puree
½ tsp ginger puree
1 lime juice
2nd stage Tandoori marinade:
3 tbsp Greek yoghurt
2 green chillies, finely chopped
1" piece of ginger, peeled and finely chopped
1 handful chopped coriander
1 tsp black salt
¾ tbsp ground cumin
1 tsp garam masala
1 tbsp tandoori masala
½ tsp ground fennel seeds
1 pinch white pepper
50ml mustard oil *
For the green mint chutney:
150g coriander leaves
20g mint leaves
10g fresh ginger, peeled and chopped
1 clove garlic, crushed
1 green chilli, deseeded
½ tsp chat masala
½ tsp black salt
150ml Greek yoghurt
½ tsp roasted cumin seed
For the salad:
25g baby Swiss chard
25g coriander cress
Coriander oil dressing:
150ml olive oil
30g coriander, blended with oil
Squeeze of lemon juice
Pinch of chat masala
Pinch of cracked black pepper

Steps:

  • 1. Preheat oven to 200°C. 2. Trim the thin end of the drumstick by cutting the sinew, scraping the meat halfway down the bone towards the thick end of the drumstick. Blanch the chicken in simmering water infused with turmeric, salt and mild red chilli powder for 3-5 minutes and remove using a slotted spoon and let the meat cool down. 3. To then marinate the chicken, dry the pieces and sprinkle with salt. Rub with garlic and ginger paste and a squeeze of lime and leave to marinade for 30 minutes. 4. Add 3 tablespoons of yoghurt into a large bowl, add all the 2nd stage tandoori spice ingredients and massage into the chicken, then leave to marinade overnight. For the mint chutney 5. For the mint chutney, blend all chutney ingredients together in a food processor until smooth, adjust seasoning to taste and refrigerate in an airtight container overnight. To cook 6. Heat a frying pan with a small amount of oil then place the marinated drumstick in to seal for 1 minute on each side followed by the scored chicken breasts and again cook for a minute on each side. Place the browned chicken pieces in the pre-heated oven and roast for 6-8 minutes, turn the chicken pieces now and again to ensure they cook evenly. 7. Mix the coriander and olive oils and season with the lemon juice, chat masala and black pepper. Dress the baby leaves and serve alongside the chicken with the mint chutney. * The EU doesn't recommend the use of mustard oil in cooking so we would recommend you use ghee or another oil as an alternative.

TANDOORI MASALA CHICKEN SANDWICHES



Tandoori Masala Chicken Sandwiches image

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons plain Greek yogurt
2 tablespoons tandoori masala seasoning
4 boneless skinless chicken thighs (about 1 pound)
1 cup shredded daikon radish
2 tablespoons grated onion
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup plain Greek yogurt
2 tablespoons minced fresh mint
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
4 brioche hamburger buns, split and toasted
4 lettuce leaves

Steps:

  • In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts : Calories 415 calories, Fat 19g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

TANDOORI CHICKEN SANDWICHES



Tandoori Chicken Sandwiches image

Categories     Sandwich     Chicken     Ginger     Marinate     Yogurt     Lunch     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 18

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread
Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

Steps:

  • For Sandwiches:
  • Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
  • Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
  • For Mayonnaise:
  • Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

Tips:

  • For the best flavor, use fresh ginger and garlic. If you don't have fresh ginger and garlic on hand, you can use 1/2 teaspoon of ground ginger and 1/2 teaspoon of garlic powder.
  • To make the chicken more tender, marinate it for at least 30 minutes before cooking.
  • If you don't have a tandoor oven, you can cook the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes.
  • Be sure to baste the chicken with the marinade while it is cooking to keep it moist.
  • Serve the chicken with a variety of sides, such as rice, naan bread, or salad.
  • For the mint chutney, be sure to use fresh mint leaves. If you don't have fresh mint leaves on hand, you can use 1/4 cup of dried mint leaves.
  • If you don't have a food processor, you can chop the mint, cilantro, and green chilies by hand.
  • Be sure to taste the chutney before serving and adjust the seasonings to your liking.

Conclusion:

Lasani chicken with tandoori-style masala and mint chutney is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and flavorful, and the mint chutney is refreshing and tangy. This dish is sure to be a hit with your family and friends.

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