Author: Janelle
A recipe for the popular Indian classic, grilled tandoori chicken.
- 1 lb. of boneless, skinless chicken breast, cut into 1″ cubes
- 2 tablespoons vegetable oil
- ½ cup diced white or yellow onion
- 2 tablespoon fresh garlic, minced
- 2 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam marsala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon salt
- Pinch of cayenne pepper or siracha sauce
- ½ cup of plain yogurt
- Juice of 1 lemon
- First, make the marinade. In a blender or food processor, combine vegetable oil, onion, garlic and ginger until blended.
- Add cumin, garam marsala, turmeric, coriander, paprika, salt and cayenne pepper. Blend well. Add yogurt and lemon and blend until totally combined.
- Next, place cubes of chicken in a resealable plastic bag along with all of the marinade. Marinade for at least 5 hours or up until overnight.
- Once you are done marinating, skewer the chicken cubes, leaving as much sauce on the chicken as you can.
- Heat up your grill. Grill for about 10 minutes on each side, basting in between, or until cooked throughout, but still tender.
Recipe by the chic brûlée at https://thechicbrulee.com/2013/07/22/grilled-tandoori-chicken/
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