Tandoori chicken (my way)

This is a chicken dish I love.

I call it “tandoori” for the mix of spices and yogurt, but I know that in India they would look at me like: “This is not tandoori at all, my dear!” 😀

Anyway, it has a delicious exotic touch, it’s healthy and light… and much more interesting than grilled chicken breast.

For 2 persons:

2 chicken breasts (without skin)

1 plain yogurt

juice of ½ lemon

½ teaspoon of each spice:

  • red paprika (mild or spicy)
  • curcuma/ turmeric
  • cumin
  • garlic powder
  • oregano
  • black pepper
  • salt
  • ginger

(the spices can be varied to taste)


Cut the chicken breast in dices and put them in a bowl with all the spices, the yogurt and the lemon juice.

Mix very well, so all pieces will be soaked in the mix.

Cover it with a film and leave it over night in the fridge.

The following day (or after some hours) take the chicken out of the marinade, put them on skewers and cook them on a pan or in the oven.

Ready to eat!

Sometimes I don’t make skewers but just cut the breast in slices. And I always serve them with a good salad, or my morocco cous-cous if I feel like an “Arabian Nights mood” 😉


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