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Tandoori Chicken


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  • 3/4 cup low fat plain yogurt or buttermilk
  • 2 Tbs freshly squeezed lemon juice
  • 1 Tbs olive oil
  • 1 tsp paprika
  • 1 tsp minced fresh ginger
  • 1 tsp curry powder
  • 1 clove garlic, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 4-6 boneless skinless chicken breasts



Step 1

Place the freezer bag in a medium bowl, folding the top over the edges. Combine the yogurt, lemon juice, olive oil, paprika, ginger, curry powder, garlic, salt, and chili powder in the bag. Swirl the bowl gently or use a whisk to combine.
Add the chicken pieces. Seal the bag and massage gently to combine and distribute the ingredients.
Marinate for 2-8hr in the refrigerator if cooking the same day or freeze immediately.

Freezing instructions:

Freeze the bag flat in the freezer.

To thaw and serve:

A day or two before serving, remove the bag from the freezer and place it on a tray or dish to thaw in the refrigerator. Grill the thawed chicken breasts over a hot fire, turning once, until cooked through.

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