So, tandoori chicken is one of my husband’s favorites at Indian restaurants, but all the authentic recipes call for some specialized furnacey thing to cook them in. I don’t have that furnacey thing. When I found this grill recipe, I literally yelled, “yay!” Yep, I’m a food nerd. Homemade tandoori chicken here we come!
Adapted from Tandoori Chicken.
1 bag Gardein “Chicken” Scallopini (or your favorite chicken breast substitute)
3/4 C plain Greek yogurt
2 Tbsp. lemon juice
2 cloves garlic, minced
1 Tbsp. plus 1 tsp. paprika
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger or 1 Tbsp. freshly grated ginger
1/4 tsp. cardamom
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side. Serve with yogurt sauce.
Mmm…the spices are excellent! I don’t think it really has the tasty crispy furnacey flavor of real tandoori chicken (though I’ll admit that’s been quite a while since I’ve had the “real” stuff). But, the spices are very close. I think maybe baking and grilling at the end would be more like real tandoori. Something to try for next time.
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.