Rinse chicken and pat dry. Cut two or three deep gashes in each chicken piece. Mix yogurt and TANDOORI BOMBAY BLEND in a large bowl. Add chicken and turn to coat. Refrigerate, covered, for 2 to 3 hours or overnight. Grill over hot coals until chicken is tender and juices run clear. To Oven-bake: Place the marinated chicken, skin side down, in a 9x13 inch baking pan. Pour extra marinade over the top. Sprinkle with paprika and bake at 400 degrees until browned 30 to 40 minutes. Turn and sprinkle again with paprika and continue baking until browned and chicken is tender, 10 to 15 minutes more. For Tandoori Chicken Kabobs: Cut boneless, skinless chicken breasts into 1 inch cubes. Prepare the yogurt marinade and marinate the chicken as above. Place on skewers and grill. Serve with Benares Pilao (page 41) and Spinach Salad with Lebanese Dressing (page 27).

TANDOORI CHICKEN

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Category

Poultry

TANDOORI BOMBAY BLEND

Servings

Makes 4 servings

Author

Makes 4 servings
  • 3 to 3 1/2 lb chicken pieces
  • 1 cup plain yogurt
  • 2 Tbsp SPICE BAZAAR TANDOORI BOMBAY BLEND
  • paprika (for the Oven-baked variation)