Best 4 Tandoori Spiced Chicken With Tahini Carrots Recipes
Embark on a culinary journey to tantalize your taste buds with our delectable Tandoori Spiced Chicken with Tahini Carrots. This symphony of flavors combines the richness of Indian spices with the refreshing crunch of carrots, creating a dish that is both satisfying and invigorating.
Our Tandoori Spiced Chicken is a masterpiece of culinary art, marinated in a vibrant blend of yogurt, garlic, ginger, and a melange of aromatic spices. The chicken is then grilled to perfection, resulting in tender and succulent meat with a delightful charred exterior.
Accompanying the chicken is a refreshing and vibrant Tahini Carrot Salad. Julienned carrots are tossed in a creamy and tangy tahini dressing, complemented by the nutty flavor of toasted cumin seeds. The sweetness of the carrots balances the savory chicken, creating a harmonious interplay of flavors.
This recipe also includes a delightful Cucumber Raita, a cooling yogurt-based sauce infused with the refreshing flavors of cucumber, mint, and cilantro. The raita adds a layer of coolness and creaminess to the dish, perfectly complementing the spicy chicken and tangy carrot salad.
To complete this culinary experience, we've included a recipe for Homemade Naan, a traditional Indian flatbread. With its soft and chewy texture, the naan provides the perfect vessel for savoring the chicken, salad, and raita.
Indulge in the flavors of India with our Tandoori Spiced Chicken with Tahini Carrots. This delectable dish, accompanied by Cucumber Raita and Homemade Naan, promises an unforgettable culinary experience that will leave you craving for more.
TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE
Steps:
- Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
- Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
- Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
- Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
"TANDOORI" CARROTS WITH VADOUVAN SPICE AND YOGURT
Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
- Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
- Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
- Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.
ROAST CHICKEN AND VEGETABLES WITH TAHINI
This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
- Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
- Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
Tips:
- For the best flavor, use fresh and flavorful ingredients. Try to get your hands on high-quality yogurt, spices, and vegetables. - Don't be afraid to adjust the amount of spices to your liking. If you want a spicier dish, add more chili powder or cayenne pepper. - If you don't have a tandoor oven, you can cook the chicken in a regular oven or on a grill. Just be sure to preheat the oven or grill to a high temperature and cook the chicken until it is cooked through. - The tahini carrots are a great side dish for the chicken, but they can also be served as an appetizer or snack. - If you don't have time to make the tahini carrots, you can serve the chicken with a simple salad or steamed vegetables.Conclusion:
This tandoori spiced chicken with tahini carrots is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is moist and flavorful, and the tahini carrots are a creamy and refreshing side dish. The flavors in this dish are sure to impress your family and friends.
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