Tandoori Style Chicken

October 4, 2012

This was my first time making a yogurt marinade. You know what? I’m completely sold. I want to marinate everything, and I mean everything, in a yogurt sauce.

You might be thinking, “Whoa, Stephanie. Get a hold of yourself. Yogurt’s not that great.”

My Response: No, I will not hold myself. It really is that fantastic!

This particular marinade is wrapped in aromatic spices.

Curry. Papkrika. Cumin. Coriander.

They’re all in there. And they work so, so well together. The yogurt also helps the chicken stay wonderfully moist. I’m positive this would be great on salmon. Or pork. Maybe potatoes.

Just try it, you’ll see.

Best of all, this chicken makes seriously great leftovers. The flavors deepen after a good night’s rest and are perfect for quesadillas or fried rice.

Tandoori Style Chicken

3 chicken breasts, cut into tenders

1 cup plain yogurt

2 garlic cloves, finely chopped

1 tablespoon ginger, finely chopped

2 tablespoons lemon juice

1 tablespoon curry powder

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon ground coriander

Salt and freshly ground pepper

Begin with the marinade. In a large bowl, whisk together the yogurt and next eight ingredients. Pour this mixture into a gallon sized sealable plastic bag. Add your chicken tenders.

Allow to marinate 4 to 8 hours.

Place marinated chicken on a grill set to medium high heat (I used my indoor electric grill). Grill about 5 minutes on each side or until the internal temperature reaches 165°F. Because you are using small cuts of chicken, it shouldn’t take too long.

Recipe: Adapted from In the Kitchen with Stefano Faita

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