Probably the easiest Indian recipe you’ll ever make; this fast and mouthwatering grilled tandoori chicken recipe is spicy, tangy and smoked to perfection – just like the one at your favourite Indian restaurant! Ideal for when you’re strapped for time and looking for a healthy, low carb and satisfying option for the family. Gluten Free.
Can you believe we’re barbecuing in October?!! The weather in Toronto is bright and beautiful and we’re taking every opportunity to enjoy the outdoor grill. Doesn’t grilled food always taste better? It’s the delicious crispy crust that seals the juices, coupled with the smokiness, that accentuates all the flavours. Simply mouthwatering.
It’s been a while since I last ate chicken, since I’ve been enjoying a predominantly plant-based diet. People often ask me, “so does that mean you’re a vegetarian?” The simple answer is no. A predominantly plant based diet means just that – I eat mostly plants; vegetables, legumes, fruits, and non-dairy milk. The focus is really on wholesome foods. I’ve got to say, it’s one of the best things I’ve done for my health. I love how eating a plant-rich diet makes me feel; I am less tired and my skin is brighter. But the biggest benefit of all, is the reduction in inflammation – this has had a profound impact on the quality of my life. With less swelling in my joints, am able to move and sleep better. That makes me feel happier. If you’re interested in learning more about the health benefits of a plant-based diet, you must read my last blog for Huffpost. And not-to-mention, the tremendous benefits to our environment of eating a plant-based diet.
How to make Grilled Tandoori Chicken
This one is all about the creamy marinade – which is jam-packed with flavour. Yep, I mean it. This one doesn’t have that typical red tint you may see at an Indian restaurant, but I think, it’s natural hue is simply beautiful, don’t you?
My recipe starts with skinless, whole chicken (on the bone) and a masala that’s finger-licking good. I use paprika, cardamom, aniseed, cinnamon, and pepper to give that gorgeous tandoori chicken flavour. The hot kick from jalapeño with the addition of garlic, ginger, lime juice, and kiwi give this grilled tandoori chicken, incredible depth of flavour. Wow.
Ideally you want to marinate it overnight, to really experience those intense flavours. I’m serious when I say, the wait is totally worth it. Otherwise, this grilled tandoori chicken is on your table in 40 minutes.
Yes, I know this gorgeous weather isn’t going to last long. Don’t worry. You don’t have to miss out on enjoying this, opt to use your oven. We’ve done this plenty of times. I bake the chicken in the oven, and finish it under the broiler to char it – turns out just as good.
Have you made this grilled tandoori chicken?
What are your favourite grilling recipes?
Would love to hear from you, what are your go-to ingredients for marinates? Leave me a comment below!
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Grilled Tandoori Chicken | Gluten Free, High Protein, Low Carb
Ingredients
- 1 cup yogurt 2% fat
- 2 tsp salt
- 2 tsp paprika
- 2 cardamom black, deseeded and crushed
- 1 lime juice
- 1 jalapeno pepper or 2 if you can really handle it
- 1 tsp black pepper
- 1 kiwi golden (green variety will work just as well)
- 3 tbsp olive oil
- 1/2 tsp aniseed powder
- 1/2 tsp cinnamon powder
- 6 cloves garlic
- 2 inch ginger fresh
- 1 chicken skinless, on the bone, cut in 8 pieces
Instructions
- Mix all ingredients, except chicken in a large bowl
- Add chicken and rub the marinade to coat the pieces
- Marinate in the refrigerator for at least 24 hours
If using the BBQ
- Place the chicken on the grill and cook for 15 minutes, turning pieces once or twice
- Brush chicken with the marinade sauce and continue to grill for about another 10 minutes, turning occasionally. Chicken is done when the juices run clear.
- Remove chicken from grill. Let the meat rest for 10 minutes.
If using your oven
- Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet. Arrange chicken on rack and grill for about 30 minutes, or until juices run clear. Turn on broiler and broil until charred in spots, watching closely.
Notes
- Marinade the chicken for as long as possible for best flavour, I recommend 24 hours
- You'll know the chicken is cooked through if the juices run clear
- Cut the chicken into even sized pieces so they cook at the same time
- To add more spicy heat to the marinade you can add an extra jalapeno pepper
- You can add the chicken to curries, serve with rice or have it with salads
- Leftover chicken will store well in the fridge or freezer
I love that you make your tandoori masala from scratch and share your recipe. Thanks for all of the great tips you provide to your readers.
Hi Fatema, thanks so much for stopping by! Yes, absolutely, I love making things from scratch – I think it makes all the difference. Let me know what you think when you try it. Warmly, Shahzadi