A flavorful yogurt-based marinade results in juicy, tender chicken breasts bursting with warm Indian spices.
When dining out, I almost always prefer an ethnic restaurant over American fare. I’ve never been much for a burger and unfortunately for my husband, I could live the rest of my life without eating another piece of pizza.
My general motto is to eat at restaurants serving food I can’t easily make at home rather than suffer through another grilled chicken salad with no taste.
Indian food is one of my favorites. The feeling I get after consuming a 2,000 calorie meal in one sitting, however, isn’t. Disclaimer: I’m talking about Indian restaurants in America, not authentic Indian food which I’m sure is much more healthful.
Usually, I am pretty good at navigating my way through any restaurant menu to find a healthy, balanced meal but when I go to an Indian restaurant, I can’t leave without ordering Chicken Tikka Masala. Is it just me or do all vegetable dishes contain cream or butter?
Chicken Tikka Masala is no exception. This classic dish actually originated in the UK. It was actually created to appeal to British taste buds. Who knew?
Fortunately, I’ve come up with a recipe is the perfect balance of warm, spicy and delicious Indian flavors without any of the guilt. The best part? By cooking this dish at home you won’t be tempted by the delicious butter-soaked naan bread. I haven’t learned how to say no to that either.
Your fork is waiting.
Grilled Tandoori Chicken
- 1 lb boneless (skinless chicken breasts)
- ½ c low fat plain yogurt (strained)
- 2 cloves garlic
- 1 tbs lemon juice
- 1 tsp salt
- ½ tsp pepper
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp crushed red pepper
- ½ tsp tumeric
- 1 tbs grated ginger root
- Cilantro and thinly sliced onion (garnish)
- Place all ingredients in a large Zip-log bag and marinate for 30 minutes or overnight.
- When ready to cook, pre-heat grill. When grill is hot, add chicken breasts and grill for 7 minutes per side, rotating twice per side.
- Serve with fresh chopped cilantro and thinly sliced onion.
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6 thoughts on “Grilled Tandoori Chicken”
What would be a good side dish to have with this?
How about syrian rice pilaf and mexican asian slaw?
This looks delicious and easy. In the top photo, it shows putting some yogurt sauce on the cooked chicken. Is that the exact same ingredients from the marinade including all of the slices/herbs?
That’s Cucumber Laban: https://thelemonbowl.com/cucumber-laban-lebanese-yogurt-sauce/ Make it!! :)
This looks yummy! Could you use the same marinade for a different protein (like fish or tofu)?
I’ve never tried that but if you do let me know how it turns out!