Looking for something different to spice up your dinner routine? Tandoori Chicken is a flavorful and easy-to-make option that’s sure to impress. With its origins in Indian cuisine, this dish is all about marinating chicken in a rich mix of spices and yogurt, then grilling it to perfection.
The Secret is in the Marinade
The heart of Tandoori Chicken lies in its marinade, a creamy blend of Greek yogurt combined with a robust selection of spices, including garam masala, turmeric, and cayenne pepper. This marinade does more than flavor the chicken; it tenderizes it, ensuring that each bite is juicy and packed with flavor. Simply mix the ingredients in a bowl, coat the chicken evenly, and let it sit in the fridge. For the best results, give it at least three hours to marinate, although overnight is ideal if you have the time.
Adapting to Your Preferences
While the traditional recipe uses Greek yogurt, you can easily adapt the marinade to suit dietary needs or personal tastes with these substitutions:
- Dairy-Free Options: Use coconut yogurt or almond yogurt instead of Greek yogurt for a dairy-free version that still provides a creamy texture.
- Adjusting the Spice: Control the heat by modifying the amount of cayenne pepper. Reduce it for less spice or add a bit more if you like it hot.
- Alternative Sweeteners: If you prefer a slight sweetness in your marinade, consider adding a touch of honey or agave syrup.
Serving Your Tandoori Chicken
Tandoori Chicken is vibrant and colorful, making it a visually appealing dish that’s perfect for both weeknight dinners and special occasions. Serve it hot off the grill with some lemon wedges and a sprinkle of fresh herbs for added freshness. It pairs beautifully with simple sides like cauliflower rice or a light salad to keep things low-carb and balanced.
This Tandoori Chicken recipe is a fantastic way to bring some international flair to your dinner table. Enjoy the process and the delicious results!
Diabetic-Friendly Tandoori Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup plain Greek yogurt
- 3 teaspoons garam masala
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 tablespoon paprika
- Fresh lemon juice to taste
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- Salt and white pepper to taste
Instructions
- In a bowl, mix Greek yogurt, garam masala, cayenne pepper, turmeric, cumin, coriander, paprika, lemon juice, minced garlic, ginger paste, salt, and white pepper until well combined.
- Put the chicken breasts in a sealable plastic bag and pour the marinade over them, ensuring each piece is evenly coated. Seal the bag, squeeze out the air, and knead to ensure the chicken is fully marinated.
- Refrigerate the chicken for at least 3 hours to let the flavors soak in.
- Heat the grill to medium-high. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes after grilling. Serve with extra lemon and fresh herbs if desired.
Nutrition
Nutritional Disclaimer: Please note that the nutritional information in this content is provided as a guideline only and should not replace professional medical advice. Consult with a healthcare professional to ensure that any dietary changes or nutritional guidelines are appropriate for your personal health needs.