Best Tandoori Style Grilled Chicken Recipes

Penzeys Tandoori-Style Grilled Chicken image

Provided by Dav59

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup plain yogurt
1/3 cup fresh lime juice
3 garlic cloves, minced
2 -3 teaspoons lime zest
1 tablespoon fresh ginger, minced
2 teaspoons salt
1 1/2 teaspoons sweet Hungarian paprika
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts

Steps:

Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
Grill or cook in oven.
If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
Enjoy!

Tandoori-Style Grilled Chicken image

Yield Makes 8 servings

Number Of Ingredients 15

2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces
3 tablespoons butter, melted
1 small red onion, thinly sliced crosswise, separated into rings
1/4 cup chopped fresh cilantro

Steps:

Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.

Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice image

Provided by Allen Susser

Yield Makes 8 servings

Number Of Ingredients 16

1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
2 (2 1/2-pound) chickens, quartered
2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted
6 fresh cilantro sprigs

Steps:

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.