Total Time
40mins
Prep 10 mins
Cook 30 mins

Tandoori Chicken- Indian style. Use gluten-free spices and yogurt to make this dish suitable for a gluten-free diet. Chicken needs 4 to 6 hours rest time- cooking and prep time does not include the resting time required

Ingredients Nutrition

Directions

  1. Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
  2. Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
  3. Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
  4. Add all remaining ingredients - except for the oil and butter. Mix throughly.
  5. Pour the mixture over the chicken and rub in well.
  6. Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
  7. Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
  8. Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
  9. Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
  10. Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
  11. Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
  12. Turn the chicken over and baste with the remaining marinade.
  13. Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.
Most Helpful

5 5

My family isn't very fond of India's curries/spices/heat for their cuisine, but I wanted to try something outside of our normal and went with this recipe. My DH, 20 yo DS and myself all really enjoyed this chicken. It was very flavorful and a nice citrus taste along with the spices, not spicy at all. When I bought ingredients for the recipe I bought a tub (15 oz) of Greek yogurt, planning to make 1/2 of the recipe, but when looking at the recipe for the spices and juice, it didn't seem right. I went and used the measurement converter and for 85 grams of yogurt is 3 ounces of yogurt, not 30 oz. I served this along side of a Garlic Rice - India, greens beans and garlic bread for a fantastic meal that will be a repeat in our home. Thanks so much for sharing such a great recipe. Made for ZWT8.