Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.

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  • Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.

  • Preheat grill for medium heat.

  • Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

368.3 calories; protein 36.1g 72% DV; carbohydrates 10.5g 3% DV; fat 19.5g 30% DV; cholesterol 101.9mg 34% DV; sodium 1164.9mg 47% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out marinated for 6 hours then grilled it over a charcoal fire. A really nice recipe! Read More
(34)

Most helpful critical review

Rating: 2 stars
02/27/2007
Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade but alls I could taste was cumin. The chicken was moist but not what I was expecting. I will not make this again. Read More
(14)
32 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out marinated for 6 hours then grilled it over a charcoal fire. A really nice recipe! Read More
(34)
Rating: 5 stars
01/25/2004
Excellent! I used boneless skinless breasts for this. The chicken was tender and flavorful. I do have one complaint...too much salt. I would cut the salt by at least half if not more. It didn't make the chicken too salty it just made the salt flavor overwhelm the other spices. Read More
(21)
Rating: 4 stars
08/12/2008
Almost identical to a recipe given me by an Indian friend. I omit the meat tenderizer and use chicken thighs or goat meat(which is traditional). Re marinating: 2 tips. Cut a slash into the chicken pieces then use your hands to smush the marinade into all crevices. Second tip: Put the chicken and marinade into a ziplock bag for at least overnight in the fridge. I have also frozen the chicken at this point then thawed out at later time. Read More
(20)
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Rating: 2 stars
02/26/2007
Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade but alls I could taste was cumin. The chicken was moist but not what I was expecting. I will not make this again. Read More
(14)
Rating: 5 stars
01/25/2004
I made this for my family and it was a hit. We eat alot of chicken and get tired of the same old things. Be sure to marinade as long as you can. I used bone in breasts tonight i'll trya it again with skinless boneless breasts...delicious. Read More
(11)
Rating: 4 stars
01/25/2004
We were delighted to find a tandoori-like recipe so we could enjoy it at home. It is wonderful. Just make it up the night before to allow enough marinade time for the flavor to develop. Read More
(10)
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Rating: 4 stars
01/25/2004
It was a bit salty. I removed the chicken from the bones and served it in pita bread with lettuce tomato and caesar dressing. My husband thought it was great. Read More
(8)
Rating: 5 stars
01/25/2004
Great recipe - Great dish! Five stars for certain! I cut up chicken thighs and marinated overnight in the refrigerator until dinner time the next day. I threaded the chicken onto skewers with some onion chucks and grilled them. We LOVED the glorious Indian flavors that came through! Thanks much for the recipe Karen... Read More
(8)
Rating: 5 stars
01/25/2004
I reduced the salt down to 3/4 tablespoon and used bone-in thighs. It had a delicious flavor probably the closest to tandoori possible in a home kitchen! It was cold and rainy outside so I just baked it at 350 deg. for 1 hr. Chicken was juicy. My husband loved it!! (I just noticed that the narrative doesn't mention adding the black pepper or garlic and I therefore left them out. Flavor was great nevertheless!! Read More
(7)