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Close to Tandoori Chicken

June 9, 2013

tandoori chicken on the grill

True tandoori chicken, an Indian favorite, is made in a cylindrical “tandoor” or clay oven. This variation is done on the grill and is adapted from a Rachael Ray recipe. I used regular yogurt, cooked it on a grill (this time — I’ve also made it in the oven… I think the grill is easier and with our 100 degree Texas days it’s a way better option than heating up the house.) If you have the spices available  (I feel a post about spices coming on) this is an easy option to break out of the normal “er… what are we having for supper” routine. I made this with some fantastic butter chickpeas (recipe coming up soon!) and basmanti rice and we were in business, y’all. I still feel a little funny when I say y’all, but I’m going to roll with it here.  I think this would be fabulous with extra firm tofu. Tandoori chicken is wonderfully spiced and different then the every day fare. Give it a try and let me know!

NOTE: If you, like me, dip your finger in the yogurt/spice mixture to taste it before putting it on the chicken and grilling it, you will say “BLECH! THIS IS BITTER!” Something weird happens when it cooks, though, and the spices mellow and the end result is perfect, and not bitter at all.

Close to Tandoori Chicken 


2 lbs Boneless/Skinless Chicken Breasts (or thighs)

1 cup plain yogurt

1 T turmeric

1 t. coriander

1 T paprika

1/2 T ground cumin

1 t. ground cardamom

zest of one lime

Salt and pepper

1. Mix spices with the yogurt and lime zest.

2. Pat the chicken breasts dry and season with salt and pepper (don’t be afraid to use a liberal hand on this step)

3. Coat the chicken pieces with the yogurt mixture

4. Let the yogurt mixture sit in the fridge until ready to grill. (Note – One of the times I made this I did not let the chicken sit at all in the mixture and grilled it right away… there was not a significant difference in the flavor when it rested in the mixture for a significant time.)

5. Place on hot grill (preheated to medium high heat) and cook for 4-5 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F.

5. Serve with rice, naan bread and vegetables.

Source: Adapted from Rachel Ray 

One Comment leave one →
  1. Mamie permalink
    June 11, 2013 6:53 pm

    That sounds great! I went and bought some naan, so please get the butter chickpea recipe us as soon as your life allows! 🙂

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