Tandoori Chicken II Recipe - Allrecipes.com
Tandoori Chicken II Recipe
  • READY IN 50 mins

Tandoori Chicken II

Recipe by  

"A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    50 mins


  1. Preheat grill for high heat.
  2. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
  3. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I combine both tandoori I and tandoori II for my chicken Tandoori. I use the yoghurt and lemon juice from I and combine it with all the spices in this one. Then I leave it in the fridge for about 3-4 hours and place it in the oven for an hour. I tried it the first time with the vege oil and vinegar on top of everything I mentioned here (from I) and forgot it this time, and I liked it better this time. This is wonderful over some rice, tho you need to keep your rice moist, as there is no sauce. It might be better over buttered noodles, I don't know.

Most Helpful Critical Review
Jan 25, 2004

If I make this again, I will add the yogurt and lemon juice. The chicken was tender, but rather dry.

Jan 25, 2004

I made this with yogurt instead of oil and vinegar, and marinated it overnight. It turned out really well. Everyone liked it.

Jan 25, 2004

Excellent! I love the fact that this recipe makes chicken loaded with flavor with no added calories! It's perfect for anyone trying to follow a reduced-calorie diet. I cooked mine under the broiler, and it turned out just fine.

Sep 05, 2005

Good recipe but not quite tandoori chicken. I used yogurt in the marinade as suggested by other reviewers. I made the recipe with boneless tenders. They were good but I think I will try some of the other tandoori chicken recipes on the site to find something more authentic. Thanks for the recipe though!

Jan 25, 2004

The best is to use skinless boneless thighs, for the added flavor of the dark meat. My husband loves this and because he is on a low carb diet, it is very easy to make with some roatsed asparagus or steamed brocolli for an "ethnic break," for the typial low carb fare.

Jan 25, 2004

I love the flavors of India so I loved this recipe. Not only is it easy to make but my boyfriend had seconds! For an easy complete dinner serve chicken over jasmine steamed rice and grill up some mixed veggies (onions, peppers, mushrooms, tomatoes) along with the chicken.

Jan 25, 2004

Sure was good! Didn't add or change anything.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 49.1 g
  • 98%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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