Looking for a delicious weekend snack? These delicious tandoori chicken snack recipes are definitely worth trying.
Tender Tandoori Chicken
Tastes of chicken nuggets and tandoori chicken combine in this dish! Tondoori masalas are used to marinade chicken breasts before they are coated with breadcrumbs. There will be drooling over this crunchy nibble!
- 1 pound of chicken tenders
- 1 cup Greek yogurt.
- 1 tablespoon of olive oil.
- Juice from one lime divided
- 2 garlic cloves (minced)
- 1 inch grated ginger and 1 teaspoon dry coriander.
- 1 teaspoon of garam masala.
- 1 teaspoon turmeric.
- 1/2 teaspoon of dried chili flakes.
- Add 1 teaspoon salt and finely cut a small bunch of fresh coriander.
- In a small mixing bowl, combine the yogurt, olive oil, half of the lime juice, garlic, ginger, coriander, garam masala, turmeric, dried chillies, and salt. Stir to mix.
- In a large mixing basin, combine the chicken tenders and the marinade. Stir thoroughly, cover, and refrigerate for one hour.
- Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a big baking tray.
- Remove the chicken tenders from the marinade and place them on a baking tray.
- Bake for 20–25 minutes, or until thoroughly done.
- Remove from the oven and top with more lime juice and fresh chopped coriander. Serve with your favourite dip.
Marinade time – Let the chicken marinate for an hour. This helps to bring out the flavor of the seasonings. You can marinate the chicken for up to 24 hours before cooking.
Keep an eye on the cooking time; these baked flawlessly in 20 minutes in my oven. Yours may cook faster or slower. Every oven is a little different.
Tandoori Chicken Popcorn
What person is not fond of popcorn? This tandoori chicken popcorn has crunchy and crispy outside and juicy within. Tadka masala adds taste. These are great to nibble on at a house party or while watching a movie.
Vegetable Roll Tandoori
The wrap made with tandoori chicken comes next on our menu. Richly seasoned chicken fillets are wrapped in bread, topped with cheese and yogurt sauce, and deep-fried till golden brown. Tastes great as an evening snack with green chutney.
Chicken Tandoori Sandwich
Do sandwiches make a good quick weekend dinner? This is your dish. When you want to eat something tasty and filling but don’t feel like cooking, this sandwich recipe is great.
Tandoori Chicken Pizza
Practically everyone likes pizza, a traditional Italian dish. This dish combines delicious tandoori chicken toppings with just the proper amount of pizza cheesyness.
For Tandoori Chicken Topping
- 1 chicken breast (~300 g sliced into thin, bite-sized pieces.)
- 1/4 cup 61 grams plain, whole milk yogurt
- 1/2 tablespoon freshly squeezed lemon juice.
- 1/2 tablespoons mashed garlic or paste
- 1/2 tablespoons crushed ginger or paste
- 1 tablespoon neutral oil (like canola or grapeseed)
- 1 –2 teaspoons tomato paste
- 1/2 tsp sea salt (based on the tandoori masala powder)
- 1 tbsp Tandoori masala powder (use less if it’s hot)
- 1 teaspoon paprika powder.
For the crust
- 2 ½ cups bread flour (or unbleached all-purpose flour)
- 2 tablespoons olive oil.
- 1 1/2 teaspoons salt.
- 1 teaspoon sugar
- 1 cup warm water (100-110°F 1 (2/4 tsp) Standard packet of active dry yeast.)
For the Sauce
- 1 28- oz 794g can of Italian whole peeled San Marzano tomatoes (or a same amount of fresh tomatoes)
- 1 tiny (140-170 g onion 1 small green chili pepper (I used Serrano))
- 2 tablespoons olive oil.
- 2-3 garlic cloves (~1 tsp smashed)
- One medium bay leaf.
- 2 –3 tablespoons tomato paste
- 1 teaspoon sugar
- Ingredients: 1 teaspoon sea salt (1 teaspoon dried oregano.)
- 1/2 teaspoon of dry Italian seasoning or basil.
- 1/2-1 teaspoon of tandoori masala powder.
- 1/4 tsp cumin powder (coriander powder, black pepper powder, red chili flakes, and add more to taste.)
For the pizza
- Two prepared crusts.
- Prepared sauce
- To prepare tandoori chicken (use 2 cups (8 oz or 227 g) of high-quality mozzarella cheese or a combination of mozzarella and favorite cheese, or add more as needed.)
- Additional toppings such as red bell pepper (green bell pepper, and sliced red onion.)
Tandoori Chicken Topping
- Marinate the chicken in all of the ingredients for at least 30 minutes, or up to overnight.
- Preheat the oven broiler to high (550ºF/288ºC) and position the rack at the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, thread the chicken pieces through them and set them on top of the sheet pan. Otherwise, arrange the chicken in an equal layer.
- Broil for 5 minutes, then flip the chicken and broil for an additional 4 minutes. You’re trying for a tandoor-style (but not burnt) finish. Cover and set away.
Pizza crust
- In a small bowl, combine warm water, yeast, and sugar. Stir once and put aside for 5-10 minutes, until frothy. It must be frothy. If not, something went wrong (e.g., water temperature, expired yeast).
- In a stand mixer with a dough attachment, combine the flour, salt, and olive oil. Start the mixer, then gradually add the water/yeast mixture. Knead the dough until smooth and elastic, adding a little water as needed. (Alternatively, you can knead the dough by hand for 8-10 minutes instead of using a stand mixer.)
- Cover the bowl tightly with plastic wrap and leave in a warm, draft-free area to rise for about an hour, or until the dough has doubled in size.
- After it has risen, punch it down, knead it slightly, and set it on a lightly floured surface. Use a rolling pin to make two 8 to 10-inch pizzas. Push the dough at the ends until it is somewhat thicker on the rim. To ensure that the base bakes evenly, create small slits with a knife. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.
Pizza Sauce
- In a food processor, combine the tomatoes, onion, and green chili and blend until smooth.
- In a medium-sized pan, heat the olive oil. Sauté the garlic for about 20-30 seconds, or until it loses its raw fragrance and begins to brown. Stir in the tomato mixture until thoroughly combined. Lower the heat and add the other ingredients. Simmer over medium heat for approximately 25-30 minutes, stirring periodically, until thoroughly cooked. If using fresh tomatoes, you may need to add water to ensure that they are thoroughly cooked and have the correct consistency. Remove the bay leaf.
Steps and Assembly
- Prepare chicken. Cover and set away. Prepare the pizza sauce.
- Prepare the pizza dough and allow it to rise. If using pre-made dough, defrost before rolling out.
- Preheat the oven to 450°F (230°C), or the temperature specified on the pre-made pizza dough. Once the dough has risen, roll it out according to the directions. Cover and slice the veggie tops.
- Arrange the pizza bases on two sheet pans lined with aluminum foil. Spread the tomato sauce evenly on the pizza. Top with cheese, chicken, and other toppings.
- Bake each pizza for 15 minutes (See Note), or until the crust is golden and the cheese is melted. I like to broil it again for a few minutes to increase the “tandoor” effect. Serve hot. To keep the texture of the crust, reheat this pizza in the oven rather than the microwave.
After attempting each dish at home, let us know which one you liked the best.
