Tandoori Chicken

Tandoori Chicken

Serves 4


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 the grill
- freshly chopped cilantro leaves, to taste
- prepared brown basmati rice or couscous, for serving
- warm Kowalski's Naan (from the Bakery Department), for serving
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In a small mixing bowl, stir together yogurt and grill sauce. Place chicken in a shallow square or round glass dish (such as a pie plate). Spread ½ of yogurt mixture over chicken; turn breasts and spread remaining mixture on the other side. Refrigerate chicken, covered, for 1-2 hrs. Grill on a grill pan preheated to medium-high and sprayed lightly with cooking spray, 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 up and cook the marinated chicken as directed in the recipe for Quick Indian Curry, adding extra sauce to finish the dish.
  • You can prepare this recipe using Kowalski's Vindaloo Marinade instead of the Tandoori Grill Sauce. Simply exclude the yogurt.