Ingredients Jump to Instructions ↓

  1. 1 cup plain yogurt

  2. 1 tablespoon grated fresh ginger

  3. 2 teaspoons minced garlic

  4. 2 teaspoons paprika

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 1 teaspoon kosher salt

  9. 1/2 teaspoon freshly-ground black pepper

  10. 1/4 teaspoon ground cloves

  11. 4 pounds chicken parts (I use skinless, boneless breasts)

Instructions Jump to Ingredients ↑

  1. Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziploc bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 6-8 hours, turning occasionally.

  2. Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect medium heat until the juices run clear and the temperature reads 180 degrees F. at the thickest part (about 35-50 minutes).

  3. This recipe for Tandoori-Style Chicken serves/makes 6.


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