Grilled Tandoori-Style Chicken
photo by LifeIsGood
- Ready In:
- 19mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 6 (7 ounce) skinless chicken breast halves
- 2 cups plain yogurt
- 2 tablespoons ground coriander
- 2 tablespoons mild paprika
- 1 1⁄2 tablespoons ground cumin
- 1 1⁄2 tablespoons fresh ginger
- 1 tablespoon fresh garlic
- 1 tablespoon ground black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
- 1 tablespoon vegetable oil
- salt and pepper
directions
- Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
- Remove from refrigerator and wipe off marinade and discard. Drizzle with oil, add salt and pepper.
- Prepare barbecue for medium heat and oil grill. Transfer chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Remove from grill and let rest for 5 minutes. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter.
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Reviews
-
4 1/2 stars. This was very light flavoured even though I left it over night in the fridge. I used canola oil instead of vegetable oil to be soy free, sea salt and freshly ground black pepper. Like another reviewer I did mine in the oven. I cooked it at 350 uncovered for a while then broiled it until it was brown on the edges. I served this with rice, Recipe #110782 and a fresh salad. I won't make this particular chicken tandoori recipe again but would like to try others. Made for ZWT6, The Countries of Asia Challenge for my team, The Ya Ya Cookerhood.
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Very mild Indian flavors. . .great starter recipe for those wanting to try these types of dishes. I made mine into kebobs and they were tender after being grilled. Like I would have liked a bit more flavor to the chicken. I allowed mine to marinate for over 24 hours. Thanks for posting, Boomie! Made for ZWT for Team SSaSSy.
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Tweaks
-
4 1/2 stars. This was very light flavoured even though I left it over night in the fridge. I used canola oil instead of vegetable oil to be soy free, sea salt and freshly ground black pepper. Like another reviewer I did mine in the oven. I cooked it at 350 uncovered for a while then broiled it until it was brown on the edges. I served this with rice, Recipe #110782 and a fresh salad. I won't make this particular chicken tandoori recipe again but would like to try others. Made for ZWT6, The Countries of Asia Challenge for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
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