Wednesday, April 13, 2011

Vegetarian Tandoori Chicken Recipe

 Day 103.

So, tandoori chicken is one of my husband's favorites at Indian restaurants, but all the authentic recipes call for some specialized furnacey thing to cook them in. I don't have that furnacey thing. When I found this grill recipe, I literally yelled, "yay!" Yep, I'm a food nerd. Homemade tandoori chicken here we come!

Tandoori Chicken
Adapted from Tandoori Chicken.
1 bag Gardein "Chicken" Scallopini (or your favorite chicken breast substitute)
3/4 C plain Greek yogurt
2 Tbsp. lemon juice
2 cloves garlic, minced
1 Tbsp. plus 1 tsp. paprika
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger or 1 Tbsp. freshly grated ginger
1/4 tsp. cardamom
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper

In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.

Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.

Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side. Serve with yogurt sauce.

The Results
Mmm...the spices are excellent! I don't think it really has the tasty crispy furnacey flavor of real tandoori chicken (though I'll admit that's been quite a while since I've had the "real" stuff). But, the spices are very close. I think maybe baking and grilling at the end would be more like real tandoori. Something to try for next time.

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.


  1. That flavor combination sounds amazing. Thanks for sharing!

  2. I love the sound of the spices in this, and how wonderful to have a vegetarian version of this classic Indian recipe. Thank you for sharing it with Let's Do Brunch. Chaya is celebrating Passover, but the linky for this week is now up on my site and we would love it if you would come along and join in again.