Day 103.
So, tandoori chicken is one of my husband’s favorites at Indian restaurants, but all the authentic recipes call for some specialized furnace thing in which to cook them called a tandoor. I don’t have that furnace thing. When I found this grill recipe, I literally yelled, “yay!” Yep, I’m a food nerd. Homemade tandoori chicken here we come!
Tandoori Chicken
Adapted from Tandoori Chicken.
Ingredients
1 bag Gardein “Chicken” Scallopini (or your favorite chicken breast substitute) or 2 cups cooked chickpeas
3/4 cup plain Greek yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon plus 1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
Method
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 the grill has preheated to high, lower heat to medium-high.
Grill skewers, turning once, about 4-5 minutes per side.
Serve with yogurt sauce.
The Results
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.
Vegetarian Tandoori Chicken
So, tandoori chicken is one of my husband's favorites at Indian restaurants. Most recipes require a tandoor, but this recip is grilled!
Ingredients
- 1 bag Gardein "Chicken" Scallopini (or your favorite chicken breast substitute)
- 3/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 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 the grill has preheated to high, lower heat to medium-high.
- Grill skewers, turning once, about 4-5 minutes per side.
- Serve with yogurt sauce.
