Wednesday, September 12, 2012

Recipe - Tandoori Chicken/Tofu/Portabella Mushroom

My family and I love Tandoori anything - but of course we do, we're Indian!  But I have been on a hunt for a great Tandoori marinade that tastes authentic but is easy for me to do at home.  Well I think that I finally found the recipe that my family and friends love but I had to tweak it a bit to make it more "authentic" for me.  This recipe works great with any protein, as well as tofu and mushrooms (for those vegetarians).  This recipe is definitely a hit in my family - give it a try!

Tandoori Chicken

(recipe courtesy

  • 2 pounds chicken, cut into pieces
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon Turmeric 
  • 2 teaspoons finely chopped cilantro - for garnish (optional)
  • 1 lemon, cut into wedges - for garnish
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, cayenne pepper, and turmeric. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Prep Time: 25 minutes
Cook Time: 20 minutes
Ready In: 1 day 45 minutes
Serves 4

  • This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).
  • Approximate Grilling Times for Chicken and Poultry

    Note - if you like your chicken with that traditional "red" color then go ahead and add a few drops of red food coloring to the marinade. I personally don't like adding food coloring to my food so my recipe will yield a more yellowish hued chicken but delish nonetheless!

    You can sub in tofu or portabella mushrooms for chicken in this recipe.  The tofu absorbs the flavors when marinated overnight.  

    Also serve with a side of Raita (so easy to make).  I make it from scratch and by "eyeing" my ingredients so I cant give you exact measurements but use your taste buds and taste as you go to determine if you need to add more of something.  Having said that, add a little at a time and build up your flavor as you go.  

    To prepare, in a mixing bowl add a cup or so of plain Greek yogurt, pinch of salt & pepper, freshly squeezed lemon juice (1/2 lemon) and 2 handfuls of grated cucumber (squeeze out excess water) and combine.  Taste to see what flavor(s) are missing and add whatever is needed.  Again, I make this from scratch and I taste as I sorry I can't give exact measurements!  I hope that you enjoy this combo as much as we do!