Best 3 Tandoori Spiced Grilled Chicken Recipes

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Get ready to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant streets of India. In this article, we present a comprehensive guide to creating the ultimate tandoori spiced grilled chicken. You'll discover the secrets to achieving perfectly marinated, succulent, and smoky chicken that will impress your family and friends. We'll take you through the process step-by-step, from selecting the right ingredients and creating the perfect tandoori spice blend to grilling the chicken to perfection. Whether you're a seasoned grill master or just starting your grilling adventures, this article has everything you need to create a memorable tandoori-inspired feast. So gather your ingredients, fire up your grill, and let's embark on this flavorful adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE



Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

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



Grilled Tandoori-Spiced Chicken over Green Papaya Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

1 whole chicken, cut into 4 sections, skin removed
1 tablespoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons paprika
1 teaspoon turmeric
5 green cardamom pods
1/2 teaspoon cayenne
1 tablespoon minced garlic
2 lemons, juiced
1/4 cup vegetable shortening
Salt and freshly ground black pepper
Yogurt sauce, as an accompaniment, recipe follows
Green Papaya Salad, as an accompaniment, recipe follows
1/2 cup plain yogurt
1 lemon, zested
1 tablespoon lemon juice
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Pinch cayenne
Salt and freshly ground black pepper
2 large garlic cloves, forced through a garlic press
1/3 cup fresh lime juice
3 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon plus 1 teaspoon sugar
2 small thin fresh red or green Asian chile (1 or 2 inches long) or Serrano chile, or to taste, seeded and finely chopped (wear rubber gloves)
1 1/2 pounds green papaya, peeled, seeded, and coarsely shredded in a food processor (about 4 cups)
2 carrots, finely shredded
2/3 cup cilantro leaves, washed well and spun dry
4 tablespoons roasted peanuts, crushed

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



Tandoori-Spiced Grilled Chicken image

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

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 onion, chopped
2 cloves garlic
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 tablespoons vegetable oil, plus more for grill
1/2 teaspoon ground turmeric
1/2 cup plain yogurt (not Greek)
Kosher salt
1 whole chicken (about 3 1/2 pounds), split in half down the spine, backbone removed
Mango chutney and coriander chutney, for serving (see cook's note)
Indian pickles, for serving (see cook's note)
Sliced cucumbers and fresh mint, for serving

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:

  • Use high-quality chicken breasts or thighs for the best flavor.
  • Marinate the chicken for at least 30 minutes to allow the flavors to permeate.
  • Preheat your grill to medium-high heat before cooking the chicken.
  • Cook the chicken over direct heat for about 5 minutes per side, or until cooked through.
  • Serve the chicken with grilled vegetables, rice, or naan bread.

Conclusion:

Tandoori Spiced Grilled Chicken is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The chicken is marinated in a flavorful blend of spices and yogurt, and then grilled to perfection. The result is a juicy, tender chicken that is full of flavor. Serve the chicken with grilled vegetables, rice, or naan bread for a complete meal.

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