Tandoori Indian Grilled Vegetables Food

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GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Provided by Food Network

Categories     main-dish

Time 54m

Yield 4 servings

Number Of Ingredients 15

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Steps:

  • With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
  • In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
  • Preheat a grill.
  • Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories     World Cuisine Recipes     Asian     Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

BAKED (TANDOORI) VEGETABLES



Baked (Tandoori) Vegetables image

'Tandoori' means from the oven. This dish fits the busy lifestyle perfectly, especially when you have to make larger quantities. The baked look is very appealing too. Use frozen veggies as desired. You may make it in advance and refrigerate. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition')

Provided by kusum gupta

Categories     Asian

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

4 medium potatoes
3 carrots
1/2 head cauliflower
1 cup green beans
3 bell peppers
1/2 eggplant
1 chopped onion
2 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon minced garlic
2 teaspoons crushed ginger
1 teaspoon crushed green chili pepper
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon paprika
1/2 teaspoon red chili powder
1 teaspoon salt
1 teaspoon garam masala

Steps:

  • Wash and peel (or scrub) the potatoes.
  • Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
  • Prepare and cut all other vegetables into small pieces.
  • Heat the oil in a saucepan on medium heat.
  • Sauté cumin seeds, garlic and onions; stir until onions are translucent.
  • Put the potatoes and vegetables in a large baking dish.
  • Mix in the sautéed spices and the remaining seasonings (except garam masala).
  • Bake covered at 400°F until the vegetables are tender (about ½ hour).
  • (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
  • Stir in garam masala.
  • Garnish as desired and serve.
  • Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
  • Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
  • Then combine everything else and put in the oven as in step 4 for a roasted look.
  • Healthy Alternative: Add a chopped tomato towards the end.

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Top Asked Questions

What is tandoori chicken and vegetables?
This Indian chicken dish has three main components: the tandoori chicken itself, the veggies that are roasted alongside the meat, and the creamy yogurt sauce that’s dolloped on before serving. To make this tandoori chicken and vegetables recipe, you’ll need:
What are some good grilled foods to serve with tandoori?
Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.
How to make vegetarian tandoori kebab recipe?
To begin making the Vegetarian Tandoori Kebab Recipe, combine all the marinade ingredients into a bowl and stir well to combine. Add in the main vegetable ingredients, the mushrooms, onions,capsicums, yam, zucchini and potatoes together in a bowl and coat them well with tandoori marinade.
How to make roasted vegetables in tandoori spices?
Here’s the recipe for “ Roasted Vegetables in Tandoori Spices / Tandoori Vegetables ” using tandoori spices that can be made in our home kitchen. In a large bowl, add yogurt, lemon juice, water, ginger+garlic paste. Then add 2Tbsp oil, flour and mix everything together till a smooth paste is formed.

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