Tandoori Chicken Kebabs
Recipe: Tandoori Chicken Kebabs
From: a Penzey's Spices catalog
Serves: 4
4 chicken breasts
1 Tbsp. tandoori seasoning (see note)
1 Tbsp. water
1 c. plain unsweetened yogurt
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. red food coloring, optional
4 Tbsp. butter
In med. bowl, mix tandoori seasoning and water. Let stand while preparing chicken. Bone and skin breasts if necessary and cut meat into 1/2" cubes. Add yogurt, lemon juice, salt, and food coloring to tandoori seasoning and mix well. Add chicken chunks and mix to coat. Cover and refrigerate at least 2 hours, overnight is better.
Preheat oven to 475 degrees. Thread chicken onto bamboo or metal skewers, leaving about 1/2" between pieces, and balance skewers across a glass baking dish to catch drips. Melt the butter and brush the skewers liberally. Bake for 10-12 minutes, until cooked through; be careful not to overcook or chicken will not be tender. Serve warm or at room temperature.
Notes:
The tandoori seasoning is available from Penzey's Spices. They have a slightly different version of this recipe on the item page.
It's very tasty (SO wanted it again the next week, the first time I tried it). The baking method seemed to leave a kind of creamy coating on the chicken, whereas in tandoori I expect more of a crunchy edge to it. Classically, of course, it should be bone-in, and with all pieces, not just breasts.
Having tried this with whole breasts and also tried grilling instead of baking, I have to say it's better skewered, though I still think grilling is the way to go. Wiping off most of the yogurt marinade is probably a good thing though.
From: a Penzey's Spices catalog
Serves: 4
4 chicken breasts
1 Tbsp. tandoori seasoning (see note)
1 Tbsp. water
1 c. plain unsweetened yogurt
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. red food coloring, optional
4 Tbsp. butter
In med. bowl, mix tandoori seasoning and water. Let stand while preparing chicken. Bone and skin breasts if necessary and cut meat into 1/2" cubes. Add yogurt, lemon juice, salt, and food coloring to tandoori seasoning and mix well. Add chicken chunks and mix to coat. Cover and refrigerate at least 2 hours, overnight is better.
Preheat oven to 475 degrees. Thread chicken onto bamboo or metal skewers, leaving about 1/2" between pieces, and balance skewers across a glass baking dish to catch drips. Melt the butter and brush the skewers liberally. Bake for 10-12 minutes, until cooked through; be careful not to overcook or chicken will not be tender. Serve warm or at room temperature.
Notes:
The tandoori seasoning is available from Penzey's Spices. They have a slightly different version of this recipe on the item page.
It's very tasty (SO wanted it again the next week, the first time I tried it). The baking method seemed to leave a kind of creamy coating on the chicken, whereas in tandoori I expect more of a crunchy edge to it. Classically, of course, it should be bone-in, and with all pieces, not just breasts.
Having tried this with whole breasts and also tried grilling instead of baking, I have to say it's better skewered, though I still think grilling is the way to go. Wiping off most of the yogurt marinade is probably a good thing though.