**Tandoori-Spiced Grilled Chicken: A Symphony of Flavors**
Prepare to embark on a culinary journey to savor the tantalizing flavors of Tandoori-Spiced Grilled Chicken. This dish, steeped in Indian tradition, offers a vibrant blend of spices, succulent chicken, and the smoky aroma of grilling. Our carefully curated collection of recipes will guide you through the process of creating this delectable dish, ensuring a symphony of flavors that will delight your taste buds.
From the classic Tandoori Chicken recipe that utilizes a traditional yogurt marinade infused with aromatic spices, to the unique Tandoori Chicken Tikka recipe featuring succulent chicken pieces marinated in a creamy yogurt-based sauce, our recipes cater to diverse preferences.
For those seeking a healthier option, the Tandoori-Spiced Grilled Chicken Breast recipe offers a leaner cut of chicken marinated in a flavorful blend of spices, resulting in a juicy and tender dish.
Additionally, we present the Tandoori Chicken Wings recipe, a delightful appetizer or snack that combines the irresistible taste of chicken wings with the bold flavors of Tandoori spices.
To complete your culinary experience, explore our collection of side dish recipes, including the refreshing Cucumber Raita, the aromatic Jeera Rice, and the tangy Tamarind Chutney. These accompaniments perfectly complement the Tandoori-Spiced Grilled Chicken, enhancing the overall dining experience.
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.
GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD
Steps:
- With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
- In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
- Transfer the spices to a spice/coffee grinder and grind the spices finely.
- Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
- Preheat grill.
- Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
- In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
- In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
- Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.
TANDOORI-SPICED GRILLED CHICKEN
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 14h50m
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
- Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
- Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
- Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for even cooking and tender results.
- Make sure the yogurt marinade is thick: If your yogurt is too thin, it won't adhere to the chicken as well and the flavors won't penetrate as deeply.
- Don't over-marinate the chicken: Marinating the chicken for too long can make it tough. 30 minutes to 2 hours is ideal.
- Preheat your grill or oven: This will help to ensure that the chicken cooks evenly and doesn't stick.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
- Baste the chicken with the remaining marinade: This will help to keep the chicken moist and flavorful.
- Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and juicy bite.
Conclusion:
Tandoori-spiced grilled chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and tender texture, this dish is sure to be a hit with your family and friends. So fire up your grill or oven and give this recipe a try today!
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