Tandoori Chicken
Tandoori Chicken
Serves 4
Marinated in a creamy blend of Greek yogurt and Kowalski's Tandoori Grill Sauce, this flavorful chicken is grilled until beautifully browned. Serve it with warm naan and rice or couscous for an easy Indian-inspired meal.
Ingredients
½ cup
plain Greek yogurt
½ cup
Kowalski's Tandoori Grill Sauce (or more to taste)
1 ¼ lbs.
(up to 1 ½ lbs.)
boneless skinless chicken (breasts or thighs), sliced or pounded ¼" thick
- cooking spray, as needed
- freshly chopped cilantro, to taste
- prepared brown basmati rice or couscous, for serving
- Kowalski's Naan (from the Bakery Department), warmed, for serving
Directions
- In a small mixing bowl, stir together yogurt and grill sauce.
- Place chicken breast in a shallow square or round glass dish (such as a pie plate); spread yogurt mixture evenly over all sides of chicken; cover and refrigerate for 1-2 hrs.
- Lightly spray a grill pan with cooking spray; preheat to medium-high heat.
- Transfer chicken to preheated pan; grill, turning occasionally, until chicken is done (about 4 min. per side).
- Discard yogurt marinade. Garnish chicken with cilantro; serve immediately with rice and naan.
Tasty Tips:
- You can also cut and cook the marinated chicken as directed in our recipe for Quick Indian Curry, adding extra sauce to finish the dish.
- You can prepare this recipe using Kowalski's Vindaloo Marinade instead of Tandoori Grill Sauce. Simply exclude the yogurt.
