Grilled Tandoori Chicken | Pika Chakula

Grilled Tandoori Chicken

2013-01-06

Ingredients:

1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used hot smoked)
1 teaspoon cumin (toasted and ground)
1 teaspoon coriander (toasted and ground)
1/2 teaspoon ceyenne pepper (or to taste)
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)

Method:

1. Mix all of the ingredients save the chicken.
2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.

 

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Recipe Comments

  1. posted by Scott W on Mar 16, 2013

    I want to make a tandoori chicken kebab (the pitta bread kind, not the skewer) and have some tandoori paste for the chicken. What sauces, salad etc do I need to go with the pitta bread? Is it some kind of chilli or mint sauce? What brand is best? (UK based shops).

  2. posted by The Inc on Mar 18, 2013

    I’m trying to clear out my freezer and I have a load of chicken thighs/legs that I have to cook. I’m look for marinade and sauce ideas. I’m a big fan of Indian food so I would especially appreciate recipes along that kind of theme, in particular something like tandoori chicken.

    Moderate difficulty recipes would be good. I’m not afraid of a challenge but I need something that isn’t too time consuming and that doesn’t require too many different ingredients.
    I prefer to make stuff from fresh rather than just buy ready made marinades.

  3. posted by zaclo on Mar 22, 2013

    What are the ingredients for California Pizza Kitchen’s Tandoori Chicken and Mango pizza?

  4. posted by United on Mar 25, 2013

    I’ve acquired a large amount of these tasteless things and am looking for some good ways to cook them. I am usually more fond of chicken thighs because of the moistness and heartier flavor. I’ll take any kind of recipes you’ve got as long as they’ve got some flavor to them.

  5. posted by Matthew David on Mar 25, 2013

    My choices of local eateries are Chinese, Indian, Chippie or Tandoori. 10 points for the best suggestion for my tea in about 16 hours time

  6. posted by Balla on Mar 25, 2013

    it’s pretty common in indian restaurants in the u.s., it is cut up chicken served in an orange colored sauce, it tastes like it has only a small amount of curry in it and is usually served over white rice. i think it stars with an m.

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