Tandoori Chicken


Tandoori Chicken


Prep: 4-24 hours | Cook: 20 minutes |

  • 1 cup
  • plain Greek yogurt
  • 4 tablespoons
  • garam masala
  • 2 teaspoons
  • hot curry powder
  • 2 teaspoons
  • smoked Spanish paprika
  • 1 pound
  • chicken thighs


  1. Combine the yogurt and spices. Add chicken and toss to coat the chicken.
  2. Marinate for 4‒24 hours.
  3. Heat grill to medium. Cook about 20 minutes, until cooked through. Flipping after 10 minutes.
  4. Served with dal, punjab eggplant and baked naan drizzled with olive oil and sprinkled with zaatar.

Nutritional Information

  • Makes: 4 servings
  • Calories 209
  • Carbohydrates 7.6
  • Cholesterol 109 mg
  • Fat 6.7 g
  • Saturated fat 2.1 g
  • Sodium 160 mg
  • Protein 29 g
Herbal Guide Staff


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