A picture of Tandoori Chicken.

Tandoori Chicken

Keith Vigon @cook_4574654

Traditionally, tandoori chicken is roasted in a clay oven called a tandoor. The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. However a grill or broiler will do the trick.

Traditionally, tandoori chicken is roasted in a clay oven called a tandoor. The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. However a grill or broiler will do the trick.

Tandoori Chicken

Keith Vigon @cook_4574654

Traditionally, tandoori chicken is roasted in a clay oven called a tandoor. The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. However a grill or broiler will do the trick.

Traditionally, tandoori chicken is roasted in a clay oven called a tandoor. The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. However a grill or broiler will do the trick.

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Ingredients

45 mins

4 servings

4boneless skinless chicken breasts marinaded
1/2 cupplain yogurt
1 tablespoon lemon juice
1 tablespoononion powder
1 tablespoonminced garlic
1 tablespoongaram masala
1 tablespooncilantro leaves
1 tablespoonpaprika
1 teaspooncoriander
1 teaspooncumin
1/2 teaspoonginger
1/4 teaspooncayenne pepper

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Steps

45 mins

1

Whisk together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Allow to marinate at least 30 minutes or overnight.
2

Remove chicken from bag and discard marinade. Cook chicken on the grill over medium heat 5-6 minutes on each side or until cooked through.
3

Suggested serving options: cooked rice, lime wedges for drizzling, extra cilantro, indian flatbread (naan) and mango chutney

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Keith Vigon

Keith Vigon @cook_4574654

on March 01, 2016 04:30

United Kingdom

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