Tandoori Chicken Marinade For Skinless Breast

When using this tandoori chicken marinade try to get thin breasts because it’s important to cook them quickly over a hot grill but ideally a ceramic kamado grill gives the best results.

The other piece of equipment that you’re going to need for this recipe is a food processor. There’s loads in this marinade, certainly enough for 8 breasts but don’t be afraid to marinade a few breasts extra and freeze them for a later cookout.

Ingredients:-

• 2 teaspoons salt
• 2 teaspoons black pepper
• ½ lemon
• 450 ml / ¾ pint natural yoghurt
• 150 ml / ¼ pint white wine vinegar
• 1 large onion
• 2 cloves garlic
• 5cm / 2inch piece of fresh ginger
• 4 teaspoons garam masala
• 1 teaspoon chilli powder
• 2 teaspoons paprika
• ½ teaspoon orange food coloring
• ½ teaspoon red food coloring

Method:-

Chop the onion, garlic, ginger and throw them into the food processor, pour in the yoghurt and vinegar and give it a good blitz. Add the remaining ingredients and give it another wizz.

Pour the mix over the chicken making sure that everything is covered and then leave for a minimum of 8 hours (preferably overnight) in the refrigerator.

Grilling will take about 15 minutes depending on the thickness of the chicken breasts.

Related Pages:-

Chicken Tikka Marinade
Naan Bread
Cucumber Raita

Return to Home Page from Tandoori Chicken Marinade