Marinated in a perfectly spiced yogurt sauce, these Grilled Tandoori Chicken Tenders will make you forget all about that Indian buffet you love. Juicy, flavorful pieces of chicken with all the aromatic spices!
Ingredients
1¼lbsChicken Tenders (567g)
Marinade:
½cupYogurt, about 100g
1TbspLemon Juice
2tspGinger-Garlic Paste, See notes for sub
1tspGaram Masala
1tspRed Chili Powder, Not US Version, See notes for sub
1tspCoriander Seeds
1tspPaprika
½tspCumin
½tspBlack Pepper
¼tspSalt
¼tspTurmeric
Instructions
Marinate:
In a large bowl, stir together ingredients for the marinade.
Add chicken tenders, and massage to coat.
Cover with plastic wrap and refrigerate for 6-12 hours to marinate. Longer is better.
Cook:
Heat a non-stick grill pan over medium-low and cook each side about 8 minutes (16 minutes total).
See notes for baking option.
Garnish with cilantro and serve with side of Rice, Naan or Raita.
Notes
Use coconut or almond based yogurt to make this Paleo.
To replace ginger-garlic paste, use 1 tsp Ginger Paste or Grated Ginger (6g) and 1 tsp Garlic Paste or Minced Garlic (6g).
To replace Red Chili Powder, use 1 tsp US Chili Powder and ¼ tsp Cayenne Pepper.
To bake:
Preheat the oven to 450°F. Line a baking sheet with foil and lightly grease. If you have an oven-proof rack, place it on the sheet and grease with non-stick spray or oil.
Place marinated chicken on baking sheet (reserve extra marinade).
Bake for 8 min.
Baste chicken with reserved marinade, flip, baste other side, and bake another 8 min.