Monday, May 14, 2012

Grilled Tandoori Chicken

I've had this once. I have never made it, this was the first experiment and I have to say it was amazing! What a different take on plain old chicken. All the spices married together then marinated in tangy yogurt make a super tasty juicy piece of chicken. Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemadesponsored by Bush’s Grillin’ Beans”, with the proper links. I would pair this with Bush’s Grillin’ Beans, Bourbon and Brown Sugar.

  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.


  1. What a fabulous recipe, this looks absolutely delicious! :)

  2. What a wonderful chicken recipe. I will bet it was very flavorful. Thanks for sharing with us.

  3. This looks really good. Thanks for sharing!

  4. Always looking for good grilling recipes. I will pin this too. Thanks for sharing it on foodie friday.