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This grilled Tandoori chicken recipe is a bit different than my other barbecue chicken recipes. Why? Because it’s almost exactly like making mud pies as a kid. Equally squishy and equally dirty. But MAN is this good chicken!!!!
I was at a local Indian market the other day and was looking at their sauces. Not one of them came close to being clean, and many had red food dye added. It dawned on me that the Tandoori Chicken I’ve seen in restaurants always has a red tint. I’m not sure if all Tandoori sauces have red food coloring in them, but it’s something I definitely avoid. So I copied down the ingredient list on the bottle and came home to create my own sauce recipe without the not-so-clean ingredients.
Having never worked with Tamarind before, I got a big surprise when I found a lump of sticky, tar-like stuff in my bowl. It wouldn’t even completely mix with the oil I had added. Frustrated, I took a taste and wow. It was good!
So instead of tossing the whole thing in the garbage, I decided to get creative. I tenderized my chicken so that it would hold on to the “sauce” a little better and got to work giving those birdies a good massage with that spicy tar.
They must have been very relaxed birdies when I got done because I used up all the spice mixture. It took a little work, but I knew it would be worth it when I was done, and I was right. This was crazy good!
MORE HEALTHY GRILLING RECIPES:
GRILLED TANDOORI CHICKEN RECIPE:
Grilled Tandoori Chicken
- ¼ cup oil
- 2 tbsp. garlic powder
- 2 tbsp. coriander
- 2 tbsp. tamarind
- 2 tsp. ground cumin
- 1 tsp. ground ginger
- 2 lb. chicken breasts (boneless, skinless)
- Mix all sauce ingredients in a mixing bowl. You will end up with a tar-like substance in the bottom of the bowl and not all the oil will mix in. Don't panic.
- Using both hands, scoop up a small amount of the mixture along with a little oil and massage it vigorously into the chicken like your life depends on that bird being relaxed.
- Grill until fully cooked and serve.