Summer Grill Tandoori Chicken

By 6 comments


2 pounds skinless, boneless chicken breasts, halved lengthwise
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ cups whole-milk yogurt
1 tablespoon kosher salt

3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chilies or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
¾ cup chopped fresh cilantro plus sprigs for garnish

2 Cups Steamed Basmati rice

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.

Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, pureeing  them in mixer before. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Skewer bite-size chicken pieces and grill on a Tandoor Oven or indoor/outdoor Grill or a 400 C oven for 10 minutes. Idea is to grill to a dark brown color and taste. (This is the secret to a good chicken tikka masala)

Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 5 minutes. Serve with rice and cilantro sprigs.

TIP: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

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

Grilled Tandoori Chicken

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



Nov 11, 2018, 8:49 pm

I think this can be a difficult recipe to get just right for the home cook…I know because I’ve tried a few times with recipes that gave ok but rather lackluster results. I love that you put in a few hints and yours is so lovely I’m determined to give it another go! Thanks for sharing with us at Fiesta Friday this week!


Life Diet Health

Jan 1, 2019, 1:31 pm

This sounds like something my boys would love. Thanks for bringing it over to Fiesta Friday again!

Corina Blum

Jan 1, 2019, 1:59 am

This sounds absolutely delicious! I love homemade curries and this one is a little richer than a lot of the curries I make so it would be perfect for a special occasion!


Jan 1, 2019, 4:56 pm

Perfect for special occasions since the chicken tikka is so popular now-a-days in Indian restaurants. You will be a hit!


May 5, 2019, 4:35 am

I could almost smell this dish and it’s amazing! Thanks for sharing at Fiesta Friday this week!


May 5, 2019, 4:34 pm

Yummers! I really like this rendition of this dish, thanks for sharing with Fiesta Friday!!!

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