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Tandoori Chicken II

Tandoori Chicken II

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    50 m
DAKOTAGIRL

DAKOTAGIRL

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

KAWLIGA
41

KAWLIGA

1/25/2004

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 about 3-4 hours and place it in the oven for an hour. I tried it the first time with the vege oil and vinegar on top of everything I mentioned here (from I) and forgot it this time, and I liked it better this time. This is wonderful over some rice, tho you need to keep your rice moist, as there is no sauce. It might be better over buttered noodles, I don't know.

NJSS2000
32

NJSS2000

1/25/2004

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

SCGOPS
29

SCGOPS

1/25/2004

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

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