This tandoori chicken recipe is one of the first thing I learned to cook and is my go to for summer BBQ's and feeding a crowd. I always have some marinated tandoori chicken in the freezer for last minute meals. You can grill it in skewers, have it on a salad and pop the leftover chickens in a wrap or sandwich.
What You'll need.....
3 lbs of Boneless Chicken Breast, cubed
2 tbsp Yogurt
1 tbsp Garlic, crushed
1 tbsp Ginger, crushed
1 tsp ground Cumin Powder
1 tsp ground Coriander Powder
½ cup fresh Coriander, chopped
Juice of half a lemon
2 tsp Tandoori Powder
1 tsp Salt
2 tbsp Grapeseed Oil
Method:
In a large bowl combine chicken with all of the other ingredients, mixing well. Let chicken sit and marinate in the fridge for 2-4 hrs (or even overnight). Once ready to cook, heat grill or oven to broil, thread chicken onto skewers and cook for 5-7 minutes on each side, til chicken is cooked but still tender.
Take chicken off grill and set aside to rest. Serve with Salad and Sweet Potato Fries.
