Tandoori Chicken
Ingredients
½ cup
plain Greek yogurt
½ cup
Kowalski's Tandoori Grill Sauce (or more to taste)
1 ¼ - 1 ½ lbs.
boneless skinless chicken (breasts or thighs), sliced or pounded ¼" thick
- cooking spray, for grilling
- 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.
