MMmmmm, spicy tandoori chicken is one of my favorite Indian foods. It’s simple to prepare and can be cooked without a tandoori oven. And although it’s traditionally made with bone-in chicken parts, I decided to use skinless chicken breasts last night.
While the chicken turned out wonderfully spicy and moist, the grilling traumatized my kitchen …
I’m here to break the myth that grill pans are a feasible means of indoor grilling. I have a powerful range hood and had all of the windows wide open yet my kitchen and adjoining room (see photo above) filled with smoke. I opened our back door and watched and the smoke roll out … then worried my neighbors might think our house was ablaze.
But, a little pain like smoke is the price you pay for delicious tandoori. I stumbled across a recipe by Emeril … yes, Emeril, for Grilled
Tandoori Chicken and decided to give it a try. I’m positive that Anjum Anand is not reading my blog, otherwise I would feel quite ashamed in choosing him over her.
You’ll find Emeril’s recipe from the like above and I won’t repeat the recipe here since I didn’t make any adjustments, other than using chicken breasts. The marinade is quick to prepare and works well to tenderize the chicken. You could take the toughest old bird and marinate overnight in this mixture to make the most tender chicken you’ve ever eaten. If using chicken breasts, do not leave in the marinade for more than 1 hours or you’ll have mushy breasts (um, mushy chicken breasts).
The tandoori marinade is a mix of garlic, ginger, spices, lemon juice and yogurt. I used the Oikos Greek Yogurt again and it worked well. Admittedly, I’m going through a food crush with Oikos right now — it’s non-fat, yet super thick and creamy. You can find it at Whole Foods or other organic markets.
Tandoori is usually bright red and I considered adding a drop of red food coloring, but decided to leave it natural. The paprika gives it a slightly reddish orange color.
I grilled the chicken for about 20 minutes in total. It is flavorful and tender, a nice twist on an otherwise boring chicken breast. The spices and non-fat yogurt make this a healthy option as well. I served with a sweet and savory quinoa salad loaded with fresh veggies and bits of fruit.
I wish I had planned for leftovers as I bet this would make a fantastic spicy tandoori chicken salad the next day. If anyone tries it, let me know!
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