Grilled Tandoori Chicken

This past weekend I set out to make one of my favorite Indian dishes, the hugely popular Tandoori chicken. There are many different variations on tandoori chicken, but I wanted to recreate the most authentic one possible based on some great dinners I have had at top Indian restaurants. It was a scorching hot Sunday here in London, so we grilled the chicken on skewers along with some summer vegetables. The chicken is marinated in a thick sauce made of yogurt and spices, which creates that signature and very beautiful orangey-red color. It is full of vibrant flavors and actually quite healthy. I recommend marinating the chicken for at least 5 hours or overnight if you have the time. If you are like me and enjoy spicy food with a kick, you’ll love this recipe.  Serve with fluffy basmati rice or a side of lentils.

Grilled Tandoori Chicken

Ingredients
1 lb. of boneless, skinless chicken breast, cut into 1″ cubes
2 tablespoons vegetable oil
1/2 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
1/2 cup of plain yogurt
Juice of 1 lemon

{ ingredients… prepped }

{ cutting the chicken into cubes to be skewered later on }

Directions

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.

Grilled Tandoori Chicken

 

Author:

Janelle

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A recipe for the popular Indian classic, grilled tandoori chicken.

Ingredients

• 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

Instructions

1. First, make the marinade. In a blender or food processor, combine vegetable oil, onion, garlic and ginger until blended.
2. Add cumin, garam marsala, turmeric, coriander, paprika, salt and cayenne pepper. Blend well. Add yogurt and lemon and blend until totally combined.
3. 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.
4. Once you are done marinating, skewer the chicken cubes, leaving as much sauce on the chicken as you can.
5. Heat up your grill. Grill for about 10 minutes on each side, basting in between, or until cooked throughout, but still tender.

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