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Tandoori Chicken

Tandoori Chicken
This recipe calls for ghee, which is a type of clarified butter that originated in India. Unlike European clarified butter, the Indian version has been simmered until all the moisture is removed from the milk solids and the fat is amber colored, giving it a unique nutty taste. If ghee is unavailable, you can substitute melted butter.

Ingredients:

  • 1/3 cup Maya Kaimal tandoori paste
  • 2 Tbs. plain yogurt
  • Pinch of salt
  • 1 lb. boneless, skinless chicken breasts, cut into
      1 1/2-inch cubes
  • 1 Tbs. canola oil
  • 1/2 cup ghee or melted butter
  • Tomato-yogurt salad for serving (see related
      recipe at right)

Directions:

In a large bowl, stir together the tandoori paste, yogurt and salt. Add the chicken and stir to coat evenly. Transfer to the barrel of a vacuum marinator and marinate for 20 minutes according to the manufacturer's instructions. Alternatively, transfer to a sealable plastic bag, seal the bag and refrigerate for at least 4 hours or up to overnight.

Preheat an indoor electric grill on medium-high heat according to the manufacturer's instructions. Remove the chicken from the marinade and thread the chicken onto skewers, dividing evenly.

Brush the grill with the oil. Arrange the skewers on the grill. Cook, turning the skewers occasionally and basting with the ghee, until the chicken is golden brown and cooked through, about 10 minutes.

Transfer the skewers to a warmed platter. Serve with tomato-yogurt salad. Serves 4 to 6.
Williams-Sonoma Kitchen.