Julie Sahni's Easy Tandoori Chicken

By Molly O’Neill

Published August 23, 1997

Total Time
25 minutes, plus overnight refrigeration
Rating
4(47)
Comments
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Ingredients

Yield:Four servings

  • 2 whole skinless, boneless chicken breasts, split

FOR THE MARINADE

  • 1 ½ cups plain yogurt

  • 4 tablespoons lemon juice

  • 8 medium cloves garlic minced

  • 1 2-inch piece ginger, peeled and minced

  • 2 tablespoons ground cumin

  • 2 teaspoons ground coriander

  • ½ teaspoon ground cardamom

  • ¼ teaspoon ground cloves

  • 1 teaspoon cayenne pepper

  • ½ teaspoon freshly ground black pepper

  • Kosher salt to taste

  • 2 tablespoons vegetable oil

FOR THE GARNISH

  • 2 medium tomatoes, thinly sliced

  • 1 medium cucumber, thinly sliced

  • 1 medium red onion, thinly sliced

  • ½ small bunch cilantro, leaves only

  • 2 lemons quartered

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 111 milligrams cholesterol; 358 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 1069 milligrams sodium; 37 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.

  2. Step 2

    Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

  3. Step 3

    Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.

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Ratings

4 out of 5
47 user ratings
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Comments

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RG

2/3 marinade is enough for 2 meals of chicken for us Marinating 5 hours is enough

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