Monday, October 8, 2012

Healthy Tandoori Chicken Kebab

Every Indian that likes to cook has a recipe for Tandoori chicken in their arsenal. This usually comes about after trying several recipes and tweaking them to taste. This recipe is low in cholesterol and healthy without compromising on flavor.

Impress your friends with this sure hit at any pot luck or barbecue!

Healthy Tandoori Chicken Kebab


1 lb. chicken breast (Trimmed)
1/2 tsp Meat tenderizer *
1 tsp Coarsely ground black pepper
2 tbsp Ginger‐Garlic paste
1 cup Low fat Yogurt (strained on a muslin to remove moisture if necessary; substitute with Light greek yoghurt)
1 tsp Tandoori masala *
1 tsp Coriander powder
1 tbsp Kasoori methi (crushed)*
1/2 tsp Red chili powder
1/2 tsp Turmeric powder
Saffron strands (a pinch)
Extra Virgin Olive Oil/ Spray

* Ingredients marked are easily available in any Indian or Pakistani Grocery Store 

I recommend Everest Tandoori Chicken Masala and MDH Kasoori Methi


  1. Remove any fat from the chicken and wipe it with paper towels to remove moisture.
  2. Slice the chicken into strips. Add the meat tenderizer, black pepper and salt. 
  3. This phase of the marinade is very dry the powders should stick to the chicken. Marinate for about 30 minutes.
  4. Add the rest of the spices and ingredients except the lemon and oil.
  5. Marinate overnight if possible.
  6. Stick them on to skewers and baste with the olive oil or spray it on and grill. The chicken cooks pretty quickly in about 5 - 10 minutes on the grill because it is pretty tender at this point. If you don't have a grill, you can put this in the oven and set it to broil.
Tandoori Chicken Kebabs

Squeeze some lemon juice on the kebabs before serving.

Mmm Mmmm Mmmm


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