Indian Tandoori Chicken Plate
Marinated chicken breast or thigh cooked in a tandoori marinade with garam masala, ginger, and garlic. Served warm with roasted vegetables and cooling yogurt-based accompaniments.
Ingredients
Method
In a mixing bowl, combine plain yogurt, garam masala, ginger, minced garlic, lime juice, paprika, cumin, and salt. Whisk until smooth.
Pat chicken pieces dry. Add to the marinade and turn to coat all sides evenly. Cover and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
Cut onion into chunks, bell peppers into large pieces, and zucchini into halves or chunks. Toss vegetables with ghee, salt, and black pepper in a separate bowl.
Preheat grill to medium-high heat (400–450°F). Lightly oil the grill grates with ghee.
Remove chicken from marinade, shaking off excess. Grill chicken pieces 12–15 minutes, turning once, until internal temperature reaches 165°F.
While chicken cooks, grill vegetable pieces in a grill basket or on skewers for 10–15 minutes, shaking or turning halfway, until lightly charred and tender.
Arrange grilled chicken and vegetables on a plate. Garnish with fresh cilantro and serve with lemon wedges and prepared raita on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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