Tandoori-style Indian Grilled Chicken allows you to taste the flavors of India in your own backyard.
The recipe begins with boneless skinless chicken breasts that are twice marinated – once in fresh lemon juice and then again in a sauce of yogurt, garlic, ginger and spices.
The result is moist and tender grilled chicken breasts with a highly aromatic aroma permeating the flesh as it grills over hot coals.
Serve this with traditional Indian accompaniments of steamed basmati rice, cucumber salad and naan bread.
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A delicious tandoori style Indian dish that's twice marinated and cooked on the grill. Perfect for a backyard cookout!
- 4 boneless skinless chicken breasts
- Kosher salt and ground black pepper
- 2 tablespoons fresh lemon juice
- 1 1/4 cups plain yogurt regular or reduced fat
- 1/4 cup yellow onion finely chopped
- 1 large clove garlic minced
- 1 teaspoon fresh ginger minced
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons fresh cilantro chopped and lemon wedges for garnish
- Cut a shallow slit lengthwise down the center of each chicken breast. Place them in a shallow dish and season them with the kosher salt and black pepper. Sprinkle them with the fresh lemon juice.
- Refrigerate the dish for about 30 minutes.
- Whisk together the yogurt, chopped onion, garlic, ginger, garam masala, turmeric, paprika and cayenne until the mixture is smooth. Spread the yogurt mixture on both sides of the prepared chicken breasts, making sure they are evenly coated.
- Cover the dish and marinate the chicken for at least 6 hours - overnight is best.
- Light a charcoal barbeque or heat a gas grill for medium high heat. Lightly oil the grate.
- Remove the chicken from the marinade and wipe off the excess.
- Grill the chicken for 6 to 8 minutes per side, or until there is no pink in the center of the breast.
Good To Know – Garam masala is a spice mixture essential to Indian cuisine. If not available in your area, try various online websites featuring international ingredients.
If you’re willing to invest in a few exotic spices you can make your own Indian Grilled Chicken spice mixture. Here’s a representative recipe:
4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons ground ginger
1/2 teaspoon powder cloves
1/2 teaspoon powdered cinnamon
1/2 teaspoons crushed bay leaves
Heat a heavy skillet over medium heat and pour in all the ingredients except the ginger, cloves and cinnamon.
Toast the spices until they are browned but not burnt, stirring frequently.
When they have finished coloring, take the skillet off the heat and stir in the ginger, cloves and cinnamon. When the spices have cooled completely, grind them finely in a coffee or spice grinder, or a small food processor, until they have become a fine powder.
Store the blended mixture in an airtight container.
If all else fails, use 2 teaspoons of ground curry powder in place of the garam masala.
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