How to Make Tandoori Chicken That Melts in Your Mouth

How to Make Tandoori Chicken That Melts in Your Mouth

I always thought that this tandoori 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 from Delhi said that they do not use any artificial coloring in their food, as they feel it’s not healthy. And all this time, I honestly thought it was the spices that gave it that reddish orange 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.

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Prep Time 1

Cook Time 15

Servings: 6

Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

1 lb. boneless Chicken Breast cut into large cubes
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

Equipment

Half Sheet Pan

Method

Blend all ingredients together, except heavy cream and yogurt, and pour over the 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).

Notes

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