I love Indian food! So I was very excited when our ten year old declared he loves this Grilled Tandoori Chicken. He hasn’t gone for any of the chicken dishes we’ve tried out at Indian restaurants, they are all “Too spicy!”. My version of grilled tandoori chicken is flavorful, but no overwhelmingly spicy. Just right!
Tandoori chicken, marinated in a yogurt spice blend for hours before cooking, does tend to be milder than many other options at an Indian restaurant. But our guy is allergic to dairy, among other things, so Tandoori chicken isn’t an option for him eating out. At home, I was able to use coconut yogurt to make this a dairy-free Tandoori chicken. I’m sure this recipe would be tasty with dairy yogurt if that’s your preference.
Much of my cooking has some Asian flavor, as I use soy sauce in many of my marinades. But I was looking to do something a little different for this Asian inspired #SundaySupper hosted by Amy at kimchi MOM. I hadn’t made Indian food in awhile, but a recent visit to a local restaurant reminded me I wanted to try to make Tandoori chicken at home, so B could have some.
Grilled Tandoori Chicken is a bit of an oxymoron. Tandoori chicken takes its name from the clay ovens also used for baking naan. It is typically roasted, but hey, it’s summer, so why not grill it with the same type of marinade used in the traditional dish. We all liked the results! Thanks to the #SundaySupper folks who came up with this theme, and inspired us to come up with a new recipe that is going to become a regular in our home.
I served the chicken with basmati rice and Dairy-Free Cucumber Raita. Raita can be a great side dish with spicy Indian food to cool things down. Though this version of Tandoori Chicken isn’t super spicy, it still made a nice, refreshing side on a warm summer evening.
Wine Pairing: Finding wine pairings for Indian food has been a popular topic here on Cooking Chat. For awhile, an old post on the subject was our most visited all time post. That got me exploring and sharing more good pairings for Indian food. Most recently, I found an Italian white wine that worked well with a curry dish I made.
I lean toward whites with Indian food, but I suspected this dish was going to be a bit milder than some Indian food. So I paired a Pinot Noir with this dish, and that worked out nicely. Pinot has acidity that can help it handle some spice, and can often be a good choice with chicken. I’ll follow-up later in the week with more particulars of the bottle we picked.
- 2 chicken breast fillets
- pinch salt
- 1 tsp lemonade (lemon juice would work too)
- ½ cup yogurt (coconut yogurt for a dairy free option)
- 1 scallion, minced
- 1 garlic, minced
- 1 pinch ground ginger
- 1 tsp garam masala
- ½ tsp curry powder
- oil spray
- Rinse and pat dry the chicken breasts and place them in a bowl.
- Sprinkle the lemonade over the chicken, then sprinkle the salt. Set aside for at least 10 minutes as you prepare the other ingredients.
- Combine the yogurt, scallion, garlic, ginger, garam masala and curry powder in a bowl.
- Place the chicken in a sealable plastic bag. Add the yogurt mixture to the bag. Seal and gently toss the chicken so that it gets well coated with the yogurt spice mixture.
- Marinate the chicken in the refrigerator for at least 6 hours prior to grilling.
- Preheat a grill to medium high. Take the chicken out of the fridge while the grill preheats.
- Coat the grill with oil spray. Shake the excess marinade off the chicken breasts, then place the chicken on the grill.
- Grill the chicken for 6 minutes on one side, then turn to grill for another 6 minutes. Check for doneness after 12 minutes total grilling. Ours were cooked through and very moist after 12 minutes, but cooking time will vary based on your grilled and thickness of the chicken.
- When cooked through, remove the chicken from the grill and place on a platter. Serve with basmati rice and cucumber raita.
Be sure to check out all the tasty Asian inspired food the #SundaySupper group has served!
- Lumpia, Baked Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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