recipe: tandoori chicken

I’ve decided to go ahead and post a few recipes on my blog on the prodding of a few people. Since I am not in the business of being a creative cook, I will duly credit the original proprietor of a recipe. 🙂 Photos will be added if I remembered to take them!

Name of Dish: Tandoori Chicken
Author: Meg(‘s mom)


  • 4-5 boneless, skinless chicken breasts (I think we did about 3.75 lbs or so)
  • 1-1.5 onions
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 4-5 tbsp plain yogurt (low-fat is better than fat-free)
  • 3-5 tsp of Tandoori chicken masala (amount varies depending on spice required and strength of masala)
  • Salt, pepper to taste
  • Oil


  1. Puree the onions and mix everything else together until it is nice and smooth to form the marinade.
  2. Add some oil to the marinade so that the chicken doesn’t stick to the grill, later.
  3. Poke holes/cut slits in the chicken so that the marinade can seep in.
  4. Mix the marinade and chicken together.
  5. Marinate in fridge for 6-8 hours.
  6. While grilling, grill on medium heat for about 10 minutes on each side (may be more depending on size of the pieces). Taste to make sure it’s done!
  7. Serve with onion rings (not the junk food type) and lemons/limes. You may also want to buy some naan and chutney to make it authentic.

See, it’s pretty simple. Of course, the fact that I had a great cook (Meg) and professional grillmeisters (Meg and Bill) teaming up with me meant that the end result was, quite simply, scrumptious!