Tandoori Chicken

I always thought that this dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends that they do not use any artificial coloring in their food, as they feel it is not healthy. And all this time, I thought it was the spices that gave it that color.
This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.
It will melt in your mouth like butter, and it is a wonderful way to grill most any meat. This can also be used to make the most amazing baby lamp chops.


1 lb. boneless Chicken Breast
1 tsp. crushed fresh Ginger
5 tsp crushed Garlic
1 Tbsp of fresh Coriander, chopped
Juice of one Lemon
1 tsp Salt
1 tsp. Cayenne Pepper
1 tsp. Turmeric
Freshly ground Black Pepper
1 tsp. Dhania Zeera(available at any Indian market)
1 tsp. Garam Masala(available at any Indian market)
2 Tbsp. Heavy Cream
2 Tbsp. Yogurt
Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.
Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).

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