Friday, July 11, 2008

Grilled Tandoori-Style Chicken Breasts with Raita

Tandoori chicken is usually cooked on a Tandoor oven. A tandoor oven is an Indian clay oven that gets very hot. But, a grill is an acceptable substitute at home. The chicken in the picture doesn't have the skin on, because that's what I had on hand. Grilling chicken with the skin makes for much moister chicken. Toss the skin before you eat the chicken, but still grill with the skin. Serve with sliced cucumber or a cucumber salad. Making extra raita to serve with the cucumbers would be good. This recipe is from the cookbook "The Quick Recipe" from Cooks Illustrated.

Grilled Tandoori-Style Chicken Breasts with Raita



1 c whole-milk yogurt (or 1% yogurt, but preferably not fat free)

2 T chopped cilantro leaves

1 medium clove garlic, minced or pressed through a garlic press (about 1 tsp)


cayenne pepper


1 T grated fresh ginger

1 T ground coriander

1 1/2 tsp cumin

1 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp cayenne

4 chicken breasts, bone-in, skin-on, 10 to 12 oz each

1. Heat the grill. Oil the grill grates.

2. Meanwhile mix the yogurt, cilantro, and garlic together in a medium bowl. Season with salt and cayenne pepper to taste and refrigerate until needed. Mix the ginger, coriander, cumin, turmeric, cinnamon, salt and cayenne together in a small bowl.

3. Coat both sides of the chicken breasts with the spice mixture. Season under the skin if you plan to toss the skin after you cook it. Cook the chicken, uncovered, over direct heat until well browned, 2 to 3 minutes per side. Move the chicken to indirect heat and continue to cook for 10 minutes, grill lid down. Turn and cook for 5 minutes, grill lid down. Chicken should register at least 160 degrees on an instant read thermometer. Serve with Raita (yogurt/cilantro mixture).

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