Shortcut Tandoori Chicken Recipe

This version of the classic is super-simple (no tandoor oven required) and very tasty. Add a few vegetables to the grill and some naan to round out the dinner.

Wine pairing: A light-bodied red like Kitá 2012 Camp 4 Vineyard Grenache (Santa Ynez Valley; $30).

This recipe, and others like it, can be found in the article “26 Chicken Breast Recipes That Aren’t Boring at All.”

1 tablespoon chopped garlic

1 tablespoon chopped fresh ginger

1 serrano chile, chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1 tablespoon tomato paste

1/2 cup whole-milk yogurt

2 or 3 skinned chicken breast halves, about 2 lbs.

Step 1

In a blender, combine all ingredients except chicken until smooth. Pour marinade into a large resealable plastic bag.

Step 2

Cut chicken breast halves in half again crosswise and slash each piece diagonally three or four times. Add to marinade, toss well to coat evenly, and chill in bag overnight.

Step 3

Heat grill to medium (about 400°). Oil cooking grate, using tongs and a wad of oiled paper towels. Remove chicken from marinade and grill, turning as needed, until chicken is opaque and grill marks appear, 8 to 10 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories191

% Daily Value *
Total Fat 4.7g7%

Saturated Fat 1.2g6%
Cholesterol 99mg33%
Sodium 295mg13%
Total Carbohydrate 1.9g1%

Dietary Fiber 0.0g0%
Protein 33g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Shortcut Tandoori Chicken