Best 3 Tandoori Chicken Naan Bread With Yogurt Sauce Recipes

**Tandoori Chicken Naan Bread with Yogurt Sauce: A Culinary Journey to India**

Prepare to embark on a tantalizing culinary expedition with a trio of delectable recipes that showcase the vibrant flavors and rich heritage of Indian cuisine. Our culinary adventure begins with succulent Tandoori Chicken, where marinated chicken is infused with aromatic spices and yogurt, then roasted to perfection in a traditional tandoor oven or on a grill. Next, we venture into the realm of Naan Bread, a staple of Indian cuisine. This soft and fluffy flatbread is prepared with a blend of all-purpose flour, yogurt, and a touch of sugar, resulting in a tender texture and a slightly tangy flavor. Finally, we present a refreshing Yogurt Sauce, a delightful accompaniment that combines yogurt, cucumber, mint, and cilantro, adding a cooling and flavorful balance to the spicy chicken and savory naan. Are you ready for a culinary adventure that will transport your taste buds to the vibrant streets of India? Let's dive into these extraordinary recipes and create a feast that celebrates the richness of Indian cuisine.

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

TANDOORI CHICKEN

Tandoori Chicken image

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

Provided by Elise Bauer

Categories Dinner Grill Restaurant Favorite Chicken Indian

Time 6h55m

Yield 6

Number Of Ingredients 13

Ingredients

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Steps:

Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

Nutrition Facts : Calories 182 kcal, Carbohydrate 7 g, Cholesterol 57 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 427 mg, Sugar 3 g, Fat 12 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

EASY TANDOORI CHICKEN WITH YOGURT SAUCE

Easy Tandoori Chicken with Yogurt Sauce image

Making your family's favorite take-out Indian food is easier than you think -- and much healthier.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Steps:

Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

Nutrition Facts : Calories 346 g, Fat 7 g, Fiber 1 g, Protein 55 g

TANDOORI CHICKEN WITH YOGURT SAUCE

Tandoori Chicken With Yogurt Sauce image

Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.

Provided by Redsie

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
coarse salt
ground pepper
4 (10 -12 ounce) bone-in skinless chicken breast halves
2 granny smith apples
1 tablespoon chopped fresh cilantro

Steps:

Preheat oven to 475°.
In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
Meanwhile, peel apple; coarsely grate into a medium bowl.
Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
Serve sauce alongside chicken, with rice, if desired.

Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Make sure your tandoor oven is hot enough. The ideal temperature for cooking tandoori chicken and naan bread is between 480°F and 500°F (250°C and 260°C).
Marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the yogurt and spices.
Cook the chicken and naan bread in separate batches. This will prevent the chicken from drying out and the naan bread from becoming soggy.
Serve the tandoori chicken and naan bread with a variety of dipping sauces, such as yogurt sauce, chutney, or raita.

Conclusion:

Tandoori chicken and naan bread are delicious and versatile dishes that can be enjoyed on their own or as part of a larger meal. With a little planning and effort, you can easily make these dishes at home. So fire up your tandoor oven and get cooking!