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grilled tandoori chicken recipe


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Grilled Tandoori Chicken- a simple flavorful Indian recipe using chicken thighs that can be made on the grill. Served with naan bread and Raita Sauce. A easy delicious dinner idea!
The world is not here to make you happy- it’s here to make you conscious. – Ekhart Tolle
Grilled Tandoori Chicken with Raita has been happening quite a bit the last few weeks! It’s a delicious Indian-inspired recipe that can be made on the grill! So easy and full of amazing flavor! Today we’re serving it up with grilled veggies, naan bread and Raita– a creamy cucumber yogurt sauce.
Grilled Tandoori Chicken starts with a flavorful yogurt based marinade



For the simple marinade, add the Indian spices to plain whole milk yogurt, along with salt, olive oil and lime juice, and give a stir



Marinate the chicken for at least 20 minutes before grilling, or preferably overnight!



Make sure to grease the grill well.
love adding grill-able veggies – here I have scallions and bell peppers. Zucchini, asparagus or green beans work well too!
If you don’t feel like starting up your barbecue, a grill pan over your stove top works great too. Make sure to grease your grill or grill pan well. Grill each side so all sides are nicely marked, and finish in a warm oven.
You can grill the thighs whole, or skewer them, up to you!
So many families these days have a vegetarian or vegan mixed in with the meat-eaters. Or a meat-eater mixed in with the vegetarians. This recipe easily accommodates that.
Often, I will make both chicken and tofu for us….they have the same preparation, it’s just a matter of dividing the marinade.

Serve with your choice of homemade naan bread ( which you can also grill) or fluffy basmati rice.
The creamy cucumber sauce call Raita can be whipped up while the chicken is grilling. 

ingredients

2 pounds chicken thighs ( boneless, skinless, left whole or cut into 1 ½ inch cubes for skewers)
Marinade Ingredients:
¾ cup whole milk PLAIN yogurt
4 cloves garlic – finely minced ( or sub 1 tablespoon granulated garlic)
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon cumin
2 teaspoons coriander
2 teaspoon paprika (not smoked)
1 ½ teaspoons ground turmeric
1 teaspoon cayenne, more for spicy ( this is quite mild)
½ teaspoon ground ginger
½ teaspoon ground clove
¼ teaspoon ground cardamom
1 Recipe for Raita Sauce

instructions

Preheat grill.
In a medium bowl whisk all marinade ingredients together until well combined. Add the chicken (or tofu) in a let marinate for 20 minutes or up to 24 hours in the fridge. The longer, the better. 🙂
If using skewers, soak wood skewers in water to prevent burning.
Make the Raita. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Pre-heat grill to med high heat. Make sure grate is cleaned and very well greased.
On med-high heat, on a well greased grate, sear the chicken, for 4-5 minutes or until good grill marks appear. Resist the urge to move them early, or too much or you will loose the lovely yogurt crust. (Once chicken has nice deep grill marks, it shouldn’t stick… so be sure let it sear for a few minutes without messing with it.) I really like to use a metal spatula to help with preserving that crust. Once both sides have good color, turn the grill down, move to a cooler part of grill and cover – or alternatively, finish cooking in a 350 F oven until meat is cooked through.
Serve the Tandoori Chicken with Raita, grilled naan bread or basmati rice and grilled veggies.

notes

Feel free to use the same marinade on tofu!

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