Best 2 Twice Cooked Mock Tandoori Chicken Recipes
Tandoori chicken is a classic Indian dish that is typically made with chicken marinated in yogurt and spices, then roasted in a tandoor oven. This twice-cooked mock tandoori chicken recipe provides a delicious and accessible alternative, using tofu as the main ingredient. The tofu is first marinated in a flavorful blend of yogurt, spices, and herbs, then pan-fried until crispy. It is then finished in the oven, resulting in a tender and succulent dish that is sure to impress. The article also includes recipes for a variety of accompaniments, such as mint chutney, raita, and naan bread, which perfectly complement the mock tandoori chicken and elevate the dining experience. With its vibrant flavors and textures, this dish is a delightful option for vegetarians and meat-eaters alike, and is sure to become a favorite in your kitchen.
Let's cook with our recipes!
TWICE-COOKED MOCK TANDOORI CHICKEN
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up. By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire. This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 300 degrees. Put chicken in a deep roasting pan.
- Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
- Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
- Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 820 milligrams, Sugar 7 grams, TransFat 0 grams
TWICE-COOKED MOCK TANDOORI CHICKEN
Adapted from a recipe by Mark Bittman, as posted at Serious Eats by Joshua Bousel. http://tinyurl.com/bbms4u Bousel warns that this will probably not work well on a regular grill; the baked chicken is very soft and will likely fall into the coals. (Nutrition information is unreliable - much of the fat and calories will be left behind in the discarded marinade. Assuming 90% of the marinade is left behind, per serving: 417 kcal, 2 g carb, 33g protein, 30g total fat, 9.5g saturated fat, 13.5g monounsaturated fat, 6.5g polyunsaturated fat)
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F Place chicken in a single layer in a 13x9" baking dish, skin side up.
- In a large skillet over medium flame, heat oil until it shimmers. Add onions, salt and pepper, and sweat onions until limp, translucent and just barely beginning to color, about 2 minutes. Add garlic and ginger and cook 2 minutes more, until very fragrant. Add coriander, cardamom, paprika, cumin and cayenne or chili (if using) and cook no more than 1 minute, until fragrant. Off heat, stir in yogurt, then pour over the chicken, spreading evenly. Cover with foil and bake 90 minutes, until chicken is barely cooked through. (May be refrigerated up to a day at this point; allow to cool slightly before storing the whole pan in the chill chest.).
- Heat grill, grill pan or broiler to high. Remove chicken from yogurt sauce, scraping off any excess sauce. Grill, turning once or twice, until skin is crisp and charred and meat is heated through, about 15 minutes. Serve hot or at room temperature, with a side of cucumber raita.
Nutrition Facts : Calories 597, Fat 42, SaturatedFat 13.3, Cholesterol 181.8, Sodium 230.8, Carbohydrate 14.6, Fiber 1.9, Sugar 10, Protein 39.9
Tips:
- Use a good quality yogurt. The better the yogurt, the better the marinade will be.
- Don't be afraid to experiment with the spices. You can add or remove spices to suit your own taste.
- Make sure to marinate the chicken for at least 30 minutes, but longer is better. This will allow the flavors to penetrate the chicken.
- If you don't have a tandoor oven, you can use a regular oven or a grill. Just be sure to cook the chicken over high heat so that it gets a nice char.
- Serve the chicken with your favorite sides, such as rice, naan bread, or salad.
Conclusion:
Twice-cooked mock tandoori chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is marinated in a yogurt-based marinade and then cooked twice, first in a pan and then in the oven. This results in a chicken that is tender and juicy on the inside and crispy on the outside. Serve it with your favorite sides and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
