Best 7 Food Safaris Tandoori Chicken Recipes

SHEET-PAN TANDOORI CHICKEN

Steps:

• In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally., Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.

FOOD SAFARI'S TANDOORI CHICKEN

Steps:

• In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
• Once completely mixed, rub mixture into chicken covering all the chicken.
• Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
• Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
• After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
• Serve with steam rice, salad and plain yoghurt.

TANDOORI CHICKEN

Steps:

• place chicken in a large plastic bag.
• mix remaining ingredients, pour over chicken and seal.
• marinate 6-24 hrs in refrigerator.
• preheat broiler.
• drain chicken, place on broiler rack, broil 12-15 minutes, turning halfway through until done.
• serve with chutney.

TANDOORI CHICKEN

Steps:

• Preheat the oven to 350 degrees. Place all the ingredients except the chicken in a medium-sized bowl; mix well. Coat the chicken with the mixture and place on a baking sheet that has been coated with nonstick cooking spray. Bake for 45 to 50 minutes, or until the juices run clear and no pink remains.

TANDOORI CHICKEN

Steps:

• 1. Clean chicken. Cut 2 or 3 slits on each drumstick.
• 2. Take a bowl make a mixture of 1 tsp red chili powder, 1 tbsp of lemon juice and salt.
• 3. Apply this mixture to chicken, fill it in the slits of meat. Set aside for 1 hour.
• 4. Remove extra water from yogurt with help of muslin cloth.
• 5. To make second marinate, add remaining red chilli powder, coriander powder, Cardamom powder, ginger paste, garlic paste, remaining lemon juice, Salt, garam masala powder and mustard oil. Mix Well.
• 6. Apply this marinate to Chicken. Keep aside for 4 hours.
• 7. Preheat oven at 425 degree.
• 8. Cook Chicken for 15 minutes. Baste with butter and cook for another 5 minutes.
• Serve Hot. Sprink pinch of chart masala while serving the tandoori chicken.

CLUBFOODY'S TANDOORI CHICKEN

Steps:

• Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
• Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes.
• Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade.
• Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side.

WW TANDOORI CHICKEN

Steps:

• # n large zip-close plastic bag combine spice mix, onion, garlic, yogurt and lime juice.
• Make diagonal slashes across chicken about 1 inch apart.
• Add chicken. Refrigerate 6 to 24 hours.
• Heat broiler.
• Cover baking sheet with aluminum foil.
• Place chicken on sheet, cover with sauce.
• Broil 4 inches from element until cooked through, about 15 minutes.
• NOTE:If spice mix is unavailable, substitute: 1 tbsp fresh minced ginger, 1 1/2 tsp coriander, 2 tsp cumin, 1 tsp paprika, 1 tsp salt and 1/2 tsp pumpkin pie spice.