Spicy Tandoori Chicken! - Sonia Jhas
single,single-post,postid-1235,single-format-standard,eltd-core-1.1.1,averly child-child-ver-1.0.0,averly-ver-1.3,eltd-smooth-scroll,eltd-smooth-page-transitions,eltd-mimic-ajax,eltd-grid-1200,eltd-blog-installed,eltd-main-style1,eltd-header-standard,eltd-sticky-header-on-scroll-down-up,eltd-default-mobile-header,eltd-sticky-up-mobile-header,eltd-dropdown-default,eltd-,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Spicy Tandoori Chicken!

Hi Team!

Here is a deliciously flavourful tandoori chicken recipe for you to try! If you’re anything like my husband, you might want to add a little extra heat since this recipe isn’t particularly spicy. Feel free to go hard on the red chili powder if you want your mouth to be on fire! 🙂



3 pounds of chicken breast
1/2 cup plain non-fat yogurt
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp peeled and grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp red chili powder
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp fresh-ground black pepper
2 tsp salt, or to taste
Cilantro for garnish



  1. Prick chicken all over with a work and cut a few slashes in as well to allow marinade to penetrate
  2. In a bowl, combine the yogurt, lemon juice, and spices
  3. Stir until well-mixed and then pour mixture over chicken and rub into the flesh
  4. Rotate the chicken several times to make sure it’s well coated
  5. Cover and refrigerate for 8 hours or overnight (…or at least 3 hours if you’re tight on time!)
  6. Remove chicken from fridge at least 30 minutes before cooking
  7. Grill on the barbecue or roast at 450 degrees for 20-30 minutes
  8. Top with Cilantro and ENJOY!!! 🙂