Tandoori chicken recipes
Our top 3 of 14 Tandoori chicken recipes
- Tandoori Chicken
- Tandoori Chicken
- Tandoori Paste (Better than Pataks!)
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by sujataViewed 11777 times
- 1. with a sharp knife make deep cuts into the chicken pieces.
- 2. make a paste of lemon juice, red chilli powder and salt and rub over the chicken. set aside for 10 mins
- 3. whisk yogurt, add cream, ginge and garlic pastes, cumin, saffron, orange colour. rub the chicken with this mixture and keep aside for 3/4 hours.
- 4. skewer chicken pieces through the skewer[ or place the pieces on a non-stick pan] and roast in moderate heated oven for 8 to 10 min and then at 350.c for further 10 min.
- 5. remove from oven and baste with oil and cook for a further 5 min
- to serve- can be served as a snack with onion rings and lemon wedges or as part of a main course
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- 15 small pieces chicken pieces
- 7tbs cream
- 1 tsp cumin powder
- 1 tbs garlic paste
- 1 tbs ginger paste
- 4 tbs lemon juice
- for brushing oil
- 1 drop orange food colour
- a pinch saffron
- to taste salt
- 7 tbs plain yoghurt
by ramanViewed 2870 times
- Grind onion and chillies in a blender.
- Mix all other remaining ingredients in yoghurt, including the onion and chillies from blender.
- Next add the chicken and mix well, let marinade for 1/2 and hour to an hour.
- Then cook on Gas mark 7 on a baking tray lined with foil paper for an hour to hour and half.
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- 3 - 4lb chicken
- 1 ½ - 2 tubs plain yoghurt
- ½ bottle soy sauce
- ½ bottle Worcestershire sauce
- 1tbsp Garam masala powder
- 1 tbsp tandoori powder
- 1 tbsp paprika
- 10 chillies
- 1 large ( softball sized) onion
Tandoori Paste (Better than Pataks!)
by CurryMasterViewed 14520 times
- 1. Add just enough water to make a paste thick enough to drop sluggishly off the spoon.
- 2. Heat the oil, then add the paste, and stir continuously until after a few minutes it's colour has gone much darker, and the oils separates and 'floats' when the mixture is left to stand off the heat for a while.
In this form, this paste will store in the fridge for up to a week. It can be frozen (eg in small yogurt pots) For the Tandoori Dry mix see my other recipe for this to ensure the best paste is made.
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- ALL YOU NEED
- 60g Dry tandoori mix (see my tandoori mix recipe)
- 2 tblsp or more vegatable oil
Tandoori Chicken with Naan Bread
by tf82Viewed 11 times
- 1. Place the chicken breasts in a non-metallic dish and slash with a sharp knife. Pour the lemon juice over the chicken. Turn to coat and set aside.
- 2. Mix 150g/5 1/2 oz yogurt with the ginger, garlic and spices and pour over the chicken. Turn to coat and marinate overnight in the fridge.
- 3. Preheat the oven to gas 6/200c/fan 180c. Mist a baking tray with cooking spray and arrange the chicken breasts on it. Bake for 20-25mins or until cooked through. Add the naan breads to the oven for the final 2-3mins.
- 4. Meanwhile, steam the broccoli in a colander set over a pan of boiling water for 5-8mins or until just tender. Divide the broccoli, chicken and naan breads between 4 warm serving plates. Serve with the red onion and fresh coriander salad and the remaining Greek yogurt.
- To make the red onion & coriander salad: Thinly slice 1 small red onion and mix with 15g fresh coriander leaves and the juice of 1 lime.
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- 4x150g/5 ½ oz skinless boneless chicken breasts
- juice of 1 lemon
- 210g/7 ¼ oz 0% fat greek yogurt
- 15g/ ½ oz fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- 1tsp paprika
- 1tsp Garam masala
- ½tsp ground cumin
- ½tsp ground coriander
- ½tsp hot chilli powder
- pinch of turmeric
- calorie controlled cooking spray
- 4x weight watchers mini garlic coriander naan breads
- 300g/10½ oz broccoli
- red onion fresh coriander salad to serve