Recipes for "tandoori chicken"

Gather all ingredients.

Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.

Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.

Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.

Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Garnish with cilantro and lemon wedges.

Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.

Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.

Preheat an outdoor grill for direct medium heat and lightly oil the grate.

Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.

Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.

Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.

Preheat oven to 350 degrees F (175 degrees C).

Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.

Bake in the preheated oven until cooked through, 5 to 8 minutes per side.

Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.

Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.

Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Combine ginger, lemon juice, and tomato paste in a large bowl. Whisk together and let sit for about 10 minutes while you gather marinade ingredients.

Add garlic, paprika, cumin, coriander, cayenne, garam masala, turmeric, salt, black pepper, sugar, vegetable oil, and Greek yogurt to ginger mixture, and whisk to combine thoroughly.

Cut each chicken thigh into 3 equal parts. Transfer into marinade and mix thoroughly. Be sure every part of chicken is coated. Cover and refrigerate for 30 to 60 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper, and butter the parchment.

Toss sweet potato slices with lime juice. Place sweet potatoes, evenly spaced, on the prepared sheet pan and season with salt.

Bake in the preheated oven until sweet potatoes are about 75% tender, 10 to 15 minutes. Remove from the oven; set aside until chicken is done marinating.

Increase the oven temperature to 500 degrees F (260 degrees C).

Place chicken pieces on top of sweet potato slices, distributing evenly. Place strips of peppers and onions between and around chicken pieces, being careful not to cover any of the meat. Drizzle chicken with melted butter.

Bake in the preheated oven until edges of chicken have begun to turn golden brown, chicken is no longer pink at the center, and juices run clear, 30 to 35 minutes. Scatter cilantro over chicken  before serving.

For the optional yogurt sauce, whisk Greek yogurt, garlic, lemon juice, salt, and cayenne together in a small bowl until smooth.