Tandoori Chicken II

Tandoori Chicken II

83
DAKOTAGIRL 0

"A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot."

Ingredients

50 m {{adjustedServings}} servings 264 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 49.1 g
  • 98%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat grill for high heat.
  2. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
  3. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
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Reviews

83
  1. 113 Ratings

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I combine both tandoori I and tandoori II for my chicken Tandoori. I use the yoghurt and lemon juice from I and combine it with all the spices in this one. Then I leave it in the fridge for abou...

If I make this again, I will add the yogurt and lemon juice. The chicken was tender, but rather dry.

I made this with yogurt instead of oil and vinegar, and marinated it overnight. It turned out really well. Everyone liked it.