Indian Tandoori

Indian Tandoori

Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3



  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice


  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed



  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.


  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.


  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!


*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
▪ Substitute cilantro with parsley.
▪ Substitute rice with naan or chapati bread.