Tasty Tandoori Grilled Chicken with a Twist
Marinade:
3/4 cup (175 mL) plain yogurt
1 1/2 tsp (7 mL) garam masala spice
1/2 tsp (2 mL) turmeric
3 cloves garlic, minced
1 tbsp (15 mL) finely grated ginger
1/4 tsp (1 mL) salt
Freshly ground pepper
Chicken:
1 lb (500 g) boneless, skinless chicken breasts
1/4 tsp (1 mL) each, salt and cayenne pepper
3 tbsp (45 mL) lemon juice, about 1 lemon
Peach Salsa:
2 peaches, pitted and cut into 1/2-inch (1cm) pieces
2 tbsp (30 mL) red pepper, finely chopped
2 tbsp (30 mL) red onion, finely chopped
1/4 tsp (1 mL) each, hot red chili flakes and salt
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) finely chopped fresh coriander
Yields: 4
See full recipe: https://www.dairygoodness.ca/recipes/tasty-tandoori-grilled-chicken-with-a-twist?source=calendar Tasty Tandoori Grilled Chicken with a Twist true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 mins
- Marinating Time 2 hrs
- Yields 4
Subtle Indian flavours accented with a fresh peach salsa. A perfect meal for the whole family.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 mins
- Marinating Time 2 hrs
- Yields 4
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Ingredients
Marinade:
Chicken:
Peach Salsa:
Preparation
Marinade: In a medium bowl, stir yogurt with garam masala, turmeric, garlic, ginger, salt and pepper.
Chicken: Place chicken in a dish just large enough to hold it. Using a sharp knife, make a few shallow slashes in each piece of chicken to allow marinade to penetrate. Sprinkle with salt and cayenne. Sprinkle lemon juice over chicken, trying to get it into slashes. Pour yogurt marinade over chicken, turning to coat. Cover, refrigerate and marinate for at least 2 hours, but preferably overnight.
Peach Salsa: Place chopped peaches in a bowl along with red pepper, onion, chili flakes and salt; stir. Add lime juice and coriander. Refrigerate if not using right away.
Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill. Barbecue for 10 to 13 min, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of grill if needed, until chicken is cooked through. Serve with peach salsa.
Tips
Try chicken thighs for an economical change of pace in this recipe.
Instead of peaches, use nectarines, and try mint instead of coriander.
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
