Tandoori Chicken

The recipe for this irresistible Indian dish comes from The Best Recipes in the World by Mark Bittman. From the description: You cannot make “authentic” tandoori chicken without a tandoor, the clay oven closely associated with Indian cooking … But you can replicate the seasonings and grill or broil it so that it becomes very similar to the original. It isn’t difficult and it’s really rewarding. This might not be “authentic” Tandoori chicken w/out the oven – not to mention the SALT – but it’s every bit as tasty as the original. All I can say is MMMMMMmmmmmmm!! Simply delicious.

Serves 6.

SODIUM CONTENT: 123 mg per serving


1 c. fat free plain yogurt
1 T. no-salt-added curry powder or garam masala
1 T. paprika
1 t. peeled and minced fresh ginger
1 t. minced garlic (2 small cloves)
1 t. ground coriander
1 t. ground cumin
1/2 t. ground cayenne pepper

6 boneless skinless chicken breasts, washed and trimmed of any excess fat


Place all of the ingredients for the marinade into a large zip-top plastic bag. Seal bag and shake/squeeze vigorously to combine. Open the bag and add the chicken. Re-seal and shake again, squeezing to coat the breasts thoroughly. Place bag in the refrigerator and allow to marinate all day, preferably overnight. Shake/squeeze the bag once or twice over that period if you are home.

At mealtime, remove the bag from the refrigerator. Preheat the grill or broiler. Once ready, grill or broil over medium heat until cooked through. Serve immediately.

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