Tandoori Chicken

I've come to terms with the fact that I will never make tandoori chicken as well as India House in Chicago. But this is a great protein on the Indian plate. Emeril's suggested spices are used here.

There are some critical spices you need to have on hand here, most of which you can keep stocked in your pantry, and a few you'll need fresh.


  • Lite coconut milk

Any one will do. I used to buy Thai Kitchen's but now usually get it from Trader Joe's. Since you only use 2oz I open a can and portion off the rest into cheap ziploc bags and stick them in the freezer for future curries.

  • Thai Kitchen Fish Sauce

  • Thai Kitchen Red Curry Paste


  • Plain, nonfat yogurt

  • Ginger

  • Garlic - 2 heads

  • Cauliflower

  • Cilantro

  • Chicken Breasts


Plan to marinate the chicken overnite for best results

In a covered pyrex dish, add:

  • 1/2 cup plain nonfat yogurt

  • Juice of 1 lime

  • 2 tablespoons chopped garlic

  • 2 tablespoons chopped ginger

  • 1 teaspoon finely chopped jalapeño pepper, seeds removed

  • 1 T canola oil

Heat in a nonstick skillet:

  • 1 tablespoons paprika

  • 11/2 teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon garam masala

  • 1/2 teaspoon cayenne

Allow spices to cool to room temperature, then stir into yogurt. Add:

  • 4-6 skinless, boneless chicken breasts

Cover the pyrex and refrigerate 4-6 hours or overnight.

Grill over high heat.

Serve with Naan, Cauliflower Curry, Basmati Rice