Tandoori Chicken
Ready In: 24 hrs 6 mins
Serves: 4-6
Yields: 12 skewers
Ingredients
- for the marinade
- 1 medium onion, finely chopped
- 1 1⁄2 cups plain yogurt
- 4 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ginger, minced
- 4 teaspoons turmeric
- 2 teaspoons garam masala
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon coriander
- 3 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 3 bell peppers, cut into 1 inch pieces
- 1 large red onion, into 1 inch piece
- wooden skewer, soaked in water for 30 minutes before use
Directions
- In a large bowl, mix together all of the marinade ingredients. Toss in the cubed chicken and transfer to a large ziploc bag. Seal bag, removing as much air as possible, and place in the refrigerator and marinate overnight to 24 hours.
- While the grill is warming, thread bell peppers, onions and chicken pieces onto skewers, alternating between the three ingredients.
- Lightly oil cooking grate. Grill skewers about 2-3 minutes per side, until cooked through.
- Let skewers cool for about 5 minutes before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off