Grilled Tandoori Chicken

By 3 comments

Grilled Tandoori Chicken


  • 8 to 10 Kashmiri Red dry chillies
  • 10 to 15 leaves of Phuduna(mint)
  • Fresh Coriander leaves (dhanya)
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Soy sauce
  • 2 tbsp Balsamic vinegar
  • 1 Lime
  • 1 tea spoon salt
  • 5 to 6 Cashews
  • 1/2 tsp Garam masala
  • 2 tbsp Yogurt
  • 2 full green chillies
  • Garnish – lime slices, raw sliced onions and fresh coriander (optional)


  1. Mix all of above ingredients  and grind in a blender till you get a fine paste.
  2. Add freshly grated 1/2 tsp Black pepper on the chicken after applying the paste.
  3. Let it marinate for 6 to 7 hours.
  4. Preheat outdoor grill or indoor oven to 400 degrees.
  5. Place the chicken on a foil (Tip – oil the foil to avoid from sticking)
  6. Grill or bake for 45 minutes or till done.  Chicken should be tender and not pink from inside.
  7. Serve hot as shown on a sizzler tray with lime slices, raw sliced onions and fresh coriander on top.

This is a sample recipe from our cookbooks

FiestaFriday with Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


Chicken Tikka Masala –

May 5, 2019, 9:27 pm

[…] Grilled Tandoori Chicken […]


May 5, 2019, 4:37 am

I want some now!! Perfect with basmati rice! Yum! Thanks for sharing at Fiesta Friday party!


May 5, 2019, 4:36 pm

I’ve made a chicken tandoori in the past, but this one has a different flavor profile, one I’d love to try (even if I have to omit the cashews, as cashews don’t like me…) Otherwise, I’m going to try it once I get that grill up and firing! Thanks for bringing this to Fiesta Friday!

Ask Rita