Grilled tandoori chicken breasts
- Preparation 15 min
- Refrigeration 3 h
- Cooking 20 min
- Servings 6 to 8
- Freezing I do not suggest
Ads
Ingredients
- 6 skinless chicken breasts, boneless and trimmed
- 1 1/2 cups 10% Mediterranean yogurt
- juice of 2 large lemons
- 2 tbsp. grated fresh ginger
- 2 tbsp. paprika
- 1 tbsp. vegetable oil
- 1 tbsp. ground coriander
- 1 tbsp. cumin
- 1 tbsp. Garam Masala
- 1 1/2 tsp. turmeric
- 1 tsp. fine salt
- 1/2 cup fresh coriander
- 30 drops red food coloring
- Freshly ground pepper to taste
Ads
Preparation
- Place chicken breasts in a large airtight dish and set aside.
- In a large bowl, add marinade ingredients, season generously with pepper and mix. Pour 3/4 of the marinade over the chicken and mix well to coat. Close the dish and set aside in the refrigerator for 3 hours. Keep the marinade fresh in the fridge.
- Preheat barbecue to high and reduce heat to medium. Oil the grates well and place the chicken breasts on the heat. Cook for about 8 to 10 minutes, brushing generously with fresh marinade.
- Turn breasts over, brush generously and continue cooking for about 8 to 10 minutes or until chicken is no longer pink. Remove from heat and serve immediately!