A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat grill for high heat.

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  • In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.

  • Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

Nutrition Facts

264 calories; 5.8 g total fat; 134 mg cholesterol; 358 mg sodium. 0.7 g carbohydrates; 49.1 g protein; Full Nutrition


Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I combine both tandoori I and tandoori II for my chicken Tandoori. I use the yoghurt and lemon juice from I and combine it with all the spices in this one. Then I leave it in the fridge for about 3-4 hours and place it in the oven for an hour. I tried it the first time with the vege oil and vinegar on top of everything I mentioned here (from I) and forgot it this time and I liked it better this time. This is wonderful over some rice tho you need to keep your rice moist as there is no sauce. It might be better over buttered noodles I don't know. Read More
(45)

Most helpful critical review

Rating: 1 stars
09/05/2011
Not very satisfied with this dish. The chicken was very very sweet. Read More
(2)
130 Ratings
  • 5 star values: 59
  • 4 star values: 45
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
01/25/2004
I combine both tandoori I and tandoori II for my chicken Tandoori. I use the yoghurt and lemon juice from I and combine it with all the spices in this one. Then I leave it in the fridge for about 3-4 hours and place it in the oven for an hour. I tried it the first time with the vege oil and vinegar on top of everything I mentioned here (from I) and forgot it this time and I liked it better this time. This is wonderful over some rice tho you need to keep your rice moist as there is no sauce. It might be better over buttered noodles I don't know. Read More
(45)
Rating: 3 stars
01/25/2004
If I make this again I will add the yogurt and lemon juice. The chicken was tender but rather dry. Read More
(33)
Rating: 4 stars
01/25/2004
I made this with yogurt instead of oil and vinegar and marinated it overnight. It turned out really well. Everyone liked it. Read More
(29)
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Rating: 5 stars
01/25/2004
Excellent! I love the fact that this recipe makes chicken loaded with flavor with no added calories! It's perfect for anyone trying to follow a reduced-calorie diet. I cooked mine under the broiler and it turned out just fine. Read More
(16)
Rating: 5 stars
01/25/2004
The best is to use skinless boneless thighs for the added flavor of the dark meat. My husband loves this and because he is on a low carb diet it is very easy to make with some roatsed asparagus or steamed brocolli for an "ethnic break " for the typial low carb fare. Read More
(13)
Rating: 3 stars
09/05/2005
Good recipe but not quite tandoori chicken. I used yogurt in the marinade as suggested by other reviewers. I made the recipe with boneless tenders. They were good but I think I will try some of the other tandoori chicken recipes on the site to find something more authentic. Thanks for the recipe though! Read More
(12)
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Rating: 5 stars
01/25/2004
I love the flavors of India so I loved this recipe. Not only is it easy to make but my boyfriend had seconds! For an easy complete dinner serve chicken over jasmine steamed rice and grill up some mixed veggies (onions peppers mushrooms tomatoes) along with the chicken. Read More
(11)
Rating: 5 stars
01/25/2004
Sure was good! Didn't add or change anything. Read More
(10)
Rating: 2 stars
05/17/2005
Very bland. Read More
(9)