I'm trying to clear out my freezer and I have a load of chicken thighs/legs that I have to cook. I'm look for marinade and sauce ideas. I'm a big fan of Indian food so I would especially appreciate recipes along that kind of theme, in particular something like tandoori chicken.
Moderate difficulty recipes would be good. I'm not afraid of a challenge but I need something that isn't too time consuming and that doesn't require too many different ingredients.Marinade recipes for chicken?
Here a few fresh marinades!
A very good marinade for broiled or grilled chicken.
INGREDIENTS:
* 1/4 cup vegetable oil
* 1/2 cup lemon juice
* 2 tablespoons minced onion
* dash salt and pepper
* 1/4 teaspoon paprika
* 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
PREPARATION:
Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.
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Mediterranean Marinade Recipe
INGREDIENTS:
* 1 c. fresh lemon juice
* 2/3 c. red wine vinegar
* 3 tbsp. chopped oregano
* 2 tbsp. minced garlic
* 1 tsp. salt
* 1 tsp. ground black pepper
* 2 c. olive oil
PREPARATION:
Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use.
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Spicy Parmesan Sauce With Cajun Seasonings
Cajun spices and a few drops of Tabasco help to flavor this tasty sauce, along with diced plum tomatoes and minced green onions.
INGREDIENTS:
* 2 tablespoons butter
* 5 green onions with 2 to 3 inches green, thinly sliced
* 1 small clove garlic, finely minced
* 2 tablespoons flour
* 1 cup milk (2% is fine)
* 1/2 teaspoon Cajun seasoning blend
* dash freshly ground black pepper
* 2 plum tomatoes, seeds and ends removed, diced
* 1/2 cup fresh grated natural Parmesan cheese
* 1/4 teaspoon salt, or to taste
* 2 to 3 drops Tabasco sauce, optional
PREPARATION:
Heat butter over medium-low heat until melted. Add the green onions and garlic; cook, stirring, for 1 minutes. Sprinkle flour over the mixture; stir until well blended and bubbly, about 30 to 60 seconds.
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Tandoori Murghi
For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee,Indian vegetable shortening, or light vegetable oil for basting
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Hope this was a little help....google is a good help too!!Marinade recipes for chicken?
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
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.)
A good, simple marinade: 1/3 Cup Olive Oil. 1/3 Cup Lemon Juice or Vinegar. 1 tsp. Minced Garlic. I tsp. Poultry Seasoning or Oregano.
just replace with chicken:
INDIAN-SPICED ROAST TURKEY
1 JENNIE-O TURKEY STORE庐 Classic Young Turkey Breast 1 to 1 1/2 lbs.
2 cups plain low-fat yogurt
2 tablespoons grated fresh ginger root
3 cloves garlic, minced
1 1/2 teaspoons ground cinnamon
1 teaspoon each ground cumin, coriander, allspice and salt
1/4 teaspoon Cayenne pepper
Hot cooked rice or couscous (optional)
Chutney, cooked peas and chopped cucumbers (optional)
Place turkey roast in a recloseable plastic bag or non-porous container with cover. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.
Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover.
Refrigerate at least 6 hours or overnight, turning turkey or spooning mixture over turkey occasionally.
To bake: Heat oven to 325掳. Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake, uncovered, until timer pops, 35 to 50 minutes. Brush roast frequently with marinade. Discard marinade.
To grill: Place roast 6 inches from medium coals, 15 to 25 minutes per side or until timer pops, brushing occasionally with marinade.
Serve sliced with rice, chutney, peas and cucumbers, if desired.
Serves 4.
Baked Teriyaki Chicken
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
THIS STUFF IS AWESOME!!
Italian dressing is simple and easy. I know it is not Indian, but it is still a good marinade.
http://www.syvum.com/recipes/incindex.ht鈥?/a>
G0 d0WN tHiS liST
I use about a cup of soy sauce for a package of thighs, with about 1 - 2 tbsp of fresh ground ginger, about 1-2 tbsp of yellow mustard, some garlic (salt or about one clove sliced) and a little pepper. Leave in for at least 2 hours or overnight is even better.
I marinate right in the baking pan so you can use the marinate while cooking. Cook the chicken at 375* until done (depends on the type of chicken).
Kens makes an awesome terriyaki marinade!!!! Its delicious on chicken and pork. Reheat the reserved marinade and use as a dipping sauce.
Im sorry but i dont have any Indian ideas..But i love to marinate chicken overnight or during the day in italian dressing! Its sooo simple and awesome!!! The chicken turns out very tender and juicy and full of flavor, mmmm mmmmm!!!!
Lemon pepper marinade - look in the pickle, olive and BBQ row in the store.
Go to Rachel Ray.com! look for Chicken under a brick! OMG it is awesome! I have made it and it was a big hit for my man!
Italian Dressing is a great marinade!!!!!!!!!
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