top of page


Neither did I until a couple of years ago, and I didn’t know what I missed..

Grilling chicken is not unfamiliar in the Indian kitchen. You might have seen a Tandoor before - a large (clay) oven that looks like a pot, using for grilling meats and naan bread in temperatures up to 900°F

This recipe mimics a tandoor oven, by grilling marinated chicken pieces on a hot grill (in my case a Big Green Egg), and dunking it into creamy sauce!

Enjoy and I can’t wait to see your versions of this delicious meal!



  • 3 boneless skinless chicken breasts

  • 1 cup yogurt

  • 1 tablespoon lemon juice

  • 2 teaspoons fresh ground cumin

  • 1 teaspoon ground cinnamon

  • 2 teaspoons cayenne pepper

  • 2 teaspoons freshly ground black pepper

  • 1 tablespoon minced fresh ginger

  • 1 teaspoon salt, or to taste For the Sauce:

  • 1 tablespoon butter

  • 1 clove garlic, minced

  • 1 jalapeno pepper, finely chopped

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • 1 teaspoon salt, or to taste

  • 1 (8 ounce) can tomato sauce

  • 1 cup heavy cream

  • ¼ cup chopped fresh cilantro


  1. Preheat your grill or oven to 400°F

  2. Cut your chicken breast into fairly large chunks (1.5 inch cubes)

  3. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

  4. To make the sauce, melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

  5. Grill the chicken pieces on an open fire, turning every 5 minutes to make sure the pieces don’t burn. Cook until the internal temperature registers 165°F, not further!

  6. If using an oven to cook the chicken, roast at 400°F first, followed by the broiler for the last 5 minutes to char the outside slightly.

  7. Add grilled chicken to the sauce and simmer for 10 minutes. Serve with chopped cilantro, naan and rice!

  8. Bon Appetit!

In the mood for Naan too?

56 views0 comments

Recent Posts

See All


bottom of page