Tandoori Chicken

Tandoors are clay ovens used to roast chicken, meat, or vegetables. The "tandoori" food is typically marinated before cooking for added flavor and moisture.

Tandoori Chicken
8 to 10
8 to 10 appetizer servings
20 mins
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  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1- to 1-1/2-inch pieces
  • 1 8 ounce carton plain yogurt
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons grated fresh ginger
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/8- 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • Chutney
  • Cilantro leaves (optional)
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Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.

nutrition information

Per Serving: cal. (kcal) 292, Fat, total (g) 13, chol. (mg) 105, sat. fat (g) 4, carb. (g) 6, pro. (g) 37, sodium (mg) 266, Potassium (mg) 420, Percent Daily Values are based on a 2,000 calorie diet
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