Tandoori Chicken with Rice, Sauce and Salad
Tandoori Chicken with Rice, Sauce and Salad
If you want the Perfect Tandoori Chicken then this Tandoori Chicken is the one that you need to try. Make the Best Tandoori Chicken served with Rice, Tandoori Sauce and Salad.
The Most Delicious Tandoori Chicken that you will ever try!
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
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EQUIPMENT FOR THIS RECIPE
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Servings: 5 - 7
►Ingredients for the Tandoori Chicken
►For the Chicken
Whole Chicken (1.5 kg / 3.3 lb)
1.5 tsp salt
1.5 tsp black pepper
Lemon
►For the Tandoori Marinade
2 tbsp tandoori masala
1 tbsp coriander powder
2 tsp cumin powder
1 tsp red chili
5 tbsp Yogurt
1/2 tsp red food coloring
5 tbsp oil
►For the Sauce
Leftover juices from the chicken
Mix in some yogurt
Salt to taste
►For the Rice
1 large onion
5 garlic cloves
15g ginger
2 Green chilies
1 tomato
2 large cooking spoons of oil
1 tsp red chili
1 tsp coriander powder
1/2 tsp black pepper
1 tsp salt
3 cloves
5 black peppercorns
1 inch cinnamon stick
1 black cardamom
3 green cardamom
1 bay leaf
2 tsp cumin seeds
3.5 cups chicken stock
2.5 cups basmati rice that were soaked in water for 30 min
►For the Salad
Lettuce
Tomatoes
Cucumber
Coriander
Lemon Juice
Touch of salt
ENJOY!
Timestamps
00:00 Intro
00:44 Tandoori Spice Mix
01:51 Chicken Prep
02:49 Tandoori Marinade
03:20 Marinating Cooking Tandoori Chicken
04:14 Rice Prep
06:28 Salad Prep
06:52 Tandoori Sauce Prep
07:18 Plate Up
08:25 Tasting
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This Healthy Butter Chicken has 59G of Protein
This Indian recipe is made in 15 minutes. Enjoy :)
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Macros Butter chicken without rice: 583 Calories, 40C, 18F, 59P
Chicken thigh skinless boneless 210g
Onion 100g
Sieved tomatoes 200g
Low fat evaporated milk 100g
laughing cow wedge 1
Greek yogurt 50g
Garam masala, garlic, paprika, turmeric, cayenne pepper, salt, pepper
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Garlic Grilled chicken, Greek Style!
Simple to make, garlic grilled chicken recipe. This one is Greek style with lemon, herbs and garlic served with a yogurt dip. If you have time, marinade it overnight, otherwise 2 hours is fine. A perfect recipe for entertaining whether inside or outside for a tasty BBQ. If inside, make sure you heat up that griddle pan so you get plenty of smoky char flavour. For the dip, you can leave out the cayenne pepper if you don’t like spicy but it’s awesome spicy! Use a good quality full fat Greek natural yogurt and fresh dill for that beautiful flavour. Serve it with potato wedges and a Greek salad, see my recipes. Pita bread also goes well. Enjoy my Garlic Grilled chicken Greek Style!
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Chicken Tandoori Authentic Punjabi Recipe video (Indian Grilled Chicken) by Chawla's Kitchen
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Tandoori Chicken Recipe | Best Tandoori Chicken Marinade | How to Make Authentic Tandoori Chicken
This Tandoori Chicken Marinade is just simply delicious and can be made to be vegan too and used on vegetables!
It's taken me a while to come up with it and the final tips came from my trip to India and speaking to chefs over there!! So I'm really happy to bring this recipe to you so that you can enjoy this authentic and finger-licking good chicken in your home. Of course the chicken tastes best when it is barbecued, (even better on a tandoor or clay oven) but you can make it in the oven too!
Don't forget to check out my recipe for Butter Chicken / Chicken Makhni that uses this tandoori chicken in it. That is a feast in itself! So make extra chicken so you can enjoy both of these dishes.
If you are vegetarian, use this marinade for tandoori vegetables like partly-cooked potatoes, peppers, mushrooms, cassava, onions etc and marinate them for 2-3 hours.
And if you're vegan, just substitute vegan yoghurt in the recipe and marinate your vegetables for 2-3 hours!
ENJOY!!
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INGREDIENTS
2 KG Chicken Legs & Thighs, skinned, cut up and scored
A pinch of freshly Ground Black Pepper
1/2 tsp. Mint Sauce or Chopped Fresh Mint
1/2 tsp. Methi Leaf Powder (Kasturi Methi)
1 tbspn Malt Vinegar
3/4 Cup (200ml) Greek or Plain Yogurt
1/2 tsp. Roasted, Ground Cumin Powder
1 tsp. Garam Masala
1 tbsp. Ginger-Garlic-Chili Paste
Red/Orange Food Color
1 tsp Salt
2 tbsp. Vegetable Oil
Butter or Ghee for basting the meat on the grill
00:00 Intro
00:18 What are the Ingredients for Tandoori Chicken?
00:20 How to cut chicken for tandoori chicken
01:38 Tandoori Chicken Marinade made from scratch
04:01 How to Cook Tandoori Chicken
04:07 Basting Tandoori Chicken on the grill
04:16 Freezing Marinated Tandoori chicken
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PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH )
How To Make Restaurant Style Chicken Tikka Masala At Home - Chicken Tikka At Home
If you are craving for a restaurant style chicken tikka masala then this recipe is the right choice for you. Today I will show you step by step how to make the perfect chicken tikka at your own home kitchen.
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Ingredients Required For Making Chicken Tikka Masala -
* Boneless skinless chicken thighs cut into 1 & 1/2 inch pieces - 450 gm/16 oz. You can even use chicken breast .
* Garlic - 40 gm/1.4 oz / 12 to 13 cloves
* Ginger - 40 gm/1.4 oz/ 2 inch length
Make a paste of ginger and garlic in your blender with 3 to 4 tablespoons of water. You can even grate them using the fine holes of your grater if you do not have a blender.
*For marinating chicken-
* Take 1 tablespoon from the freshly made ginger garlic paste
* Kashmiri red chili powder - 2 teaspoons heaped . You can even use paprika or 1 teaspoon of chili powder
* Turmeric Powder - 1/4th teaspoon
* Ground Coriander (dhania powder) - 1 teaspoon
* Garam masala powder - 1/2 a teaspoon
* Lemon/lime juice - 2 tablespoons
* Plain unflavored Greek yogurt - 3 tablespoons. You can even use plain unflavored yogurt(curd) but in that case put the measured quantity in a tea strainer. Rest the strainer on a bowl and keep it in the fridge for an hour. The excess liquid will drain off and you will get this thick consistency .
* salt - 1 teaspoon or as desired.
* sugar - 1/4 th teaspoon
Marinate the chicken in the fridge for a minimum of 2 hours, overnight will be better. Take it out from the refrigerator about an hour before you plan to cook. Discard the marinade and fry only the chicken.
For the tikka masala gravy -
* Onion - 2 large / 375 gm/13 oz (chopped)
* Rest of the ginger garlic paste
* Cumin seeds(jeera) - 1/2 teaspoon
* Ground coriander (dhania powder) - 1 & 1/2 teaspoon
* Ground Cumin (jeera powder) - 1/2 teaspoon
* Kashmiri red chili powder - 1 tablespoon . You can even use a teaspoon of red chili powder or paprika. Please note that if using paprika the color of the gravy maybe bit different than the one shown in the video.
* Canned crushed tomatoes - 3/4 th cup. You can even use tomato puree. You can also use 3 large fresh tomatoes, pureed in your blender but in that case use a combination of fresh tomatoes and 1/4th of a cup of tomato puree to get that color.
* Salt - as per taste (add less salt if your tomato puree has added salt in it)
* Sugar - 2 teaspoons. Add more if you think gravy is tasting sour. You can even add honey.
* Kasuri Methi (dried fenugreek leaves) - 1 teaspoon level. You will get this at any Indian grocery store or online.
* Garam masala powder - 1 teaspoon . If you are interested in making garam masala at home then click the link for my recipe -
* Water - 1/2 cup
* Heavy cream - 1 cup. For me gravy was tasting sour so added one whole cup. Please add half a cup of cream first, taste the gravy and if you feel the gravy is sour add half a cup more of cream. If you are not using fresh cream then add it at the end just before removing from heat as the cream may curdle due to high heat.
* Coriander leaves (cilantro) - 2 tablespoons chopped (optional)
* oil - 3 tbsp for frying chicken, 2 tbsps for gravy
* butter - 2 tbsp
Oven Method - Spread out marinated chicken in a single layer on a baking sheet lined by parchment paper or aluminum foil sprayed by cooking oil. Cook in a 400 degrees F / 200 C ,preheated oven for 20 minutes or until the internal temperature of chicken registers as 160 degrees F with a thermometer.
Serve this with rice or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.