Prep 10 mins
Cook 10 mins
Although it's not cooked in a Tandoor, it's still chicken marinated in yogurt and spices and grilled. I think this is probably close enough for the home chef looking for something a bit different. Marinating time can be as little as 5 minutes, so it makes for a very quick meal.
- 1 cup plain yogurt
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 lime, juice of
- salt and pepper
- 1 1⁄2 lbs boneless skinless chicken breasts
- fresh cilantro, minced
- Combine the yogurt, ginger, garlic, paprika, coriander, half the lime juice and some salt and pepper in a large bowl Stir the chicken into the yogurt mixture and let marinate 5-60 minutes as time allows Grill for 3-4 minutes per side, or until the chicken is browned and cooked through, brushing with the marinade from time to time Serve with a green salad and rice.
i cooked the chicken in a skillet instead of grilling it. it was wonderful, although i only had time to marinate it for about 35mins. i added a generous pinch of garam masala and curry powder to kick up the heat! i served the chicken with some salsa and pineapple pilaf and sauteed curried green apple. yummy!!! thanks erin!
A wonderful flavored dish! I doubled the garlic, used fat free yogurt and omitted the cilantro as a matter of personal taste. I prepared the marinade in the morning & let it 'visit' with the chicken until that evening before DH grilled it. The flavor was subtle but very satisfying and the chicken was perfectly moist and tender. I froze three cooked breasts and thawed two in the fridge this morning before heating in the microwave for our lunch. The flavor was just as good as the day they were grilled and DH commented that he often finds frozen chicken to be dry but this one was not. I probably wouldn't use this as a "dump" OAMC recipe because I'd be afraid the yogurt would separate. A braver soul might want to try it. Next time I might double the spices just because we love the combination of flavors. I bet chicken tenders would be great marinaded in this one, too! All in all a keeper both for a quick dinner, and I'll make extra knowing the leftovers can successfully be frozen. Made for "Freezer Tag March 2008"
This is a very mildly spiced tandoori chicken, perfect for people who don't normally care for Indian food - like my husband. Personally, I prefer a bit more spice, but he had two helpings, and normally he cringes when I make this type of food (not a big spice fan). Very good low fat meal, I served it with a side of coucous and steamed carrots.