Grilled Chicken Tandoori

Grilled Chicken Tandoori
Photo by Maren Caruso


  • 4 lbs. skinless chicken parts, rinsed and patted dry
  • 1 cup plain yogurt
  • 1 lime, cut into wedges
  • 2 medium cloves garlic, minced (about 1-½ tsp.)
  • 1-½ Tbs. curry powder
  • 1 tsp. chipotle powder
  • 2 Tbs. minced fresh ginger
  • + 3 more ingredients
    • 2 Tbs. tomato paste
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. chopped fresh cilantro

Put the chicken in a large bowl. In a small bowl, mix the yogurt with the tomato paste, ginger, garlic, curry powder, chipotle powder, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken. Cover and refrigerate for up to two days, or let sit at room temperature while the grill heats. Prep...

View full recipe at Fine Cooking


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