Tandoori Chicken

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Photo Source: prakhar

As part of our homeschooling curriculum, we regularly study foreign countries. When I can I try to make dinnertime match the theme to help reinforce some of the things that our kids are learning.

Last year we studied India and so I searched for an easy recipe that wasn’t too out of our comfort zone, but still a departure from the norm. I found a recipe for Tandoori chicken that I tweaked a little.

Broadening Our Horizons

I was a little skeptical about trying something new. I worried that I would have youth riots at the dinner table, but surprise! surprise! They all loved this new-to-us way of making chicken, Papa included. In fact, I even heard, “Can you make it this way the next time we have chicken?” That is a big improvement from the comments I often hear when I make something out of the ordinary.

You can follow the link for the original recipe or do what I did. (I didn’t apply the ingredients the way the recipe said to nor did I marinade it as long.)

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Tandoori Chicken
Prep Time
15 mins
Cook Time
15 mins
Tandoori chicken is marinated in a flavorful, spiced yogurt marinade and then grilled. You'll want to have this delicious and freezer-friendly recipe on repeat.
Course: Main Course
Cuisine: Indian
Keyword: grilled chicken, grilled chicken breast, tandoori chicken
Servings: 4
Calories: 199 kcal
Author: Jessica Fisher
  • 4 boneless skinless chicken breast halves
  • 3/4 cup low fat plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 2 teaspoons fresh gingerroot finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  1. Place the chicken breast pieces in gallon-size freezer bag or covered dish.

  2. In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, paprika, ginger, garlic, salt, curry powder, and chili powder. Pour this mixture over the chicken.

  3. Seal the bag and massage it carefully to distribute the marinade all around the chicken. If using a dish, turn the chicken to coat. Cover and refrigerate.

  4. Marinate the chicken for several hours and cook over a hot grill.

Recipe Notes

To freeze: Place marinade and uncooked chicken in a ziptop freezer bag. Store in the freezer. Thaw completely in the refrigerator on a tray to catch drips. Cook as directed. Alternatively, cooked meat can be cooled and frozen to eat on a later date.

Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 75mg25%
Sodium 750mg33%
Potassium 548mg16%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 27g54%
Vitamin A 624IU12%
Vitamin C 5mg6%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This chicken is delicious and a great way to show your kids a little bit of the world.

Related freezer cooking posts:

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. site4teachers says

    This recipe looks very good, I will want to try it out. I found your website through Freebies4Mom. You may like the teacher tips and freebies I post at my website for teachers since you are a homeschool teacher.
    Thanks for all your ideas!

  2. Rebecca says

    So how do you freeze this? Do you freeze before or after you grill it? Then how do you reheat it? Does the yogurt cause separation? I’ve wanted to freeze some similar chicken dishes but didn’t think it would work. I’d love it if you know how to make it work!

    • Jessica Fisher says

      The yogurt has not separated when I freeze the chicken in the marinade, if any change it’s just that the spices intensify, so I’ve lowered those. Try a small batch with your recipes and see if you like it. Next time you make it, just freeze one piece of chicken with some marinade. Then, try it out on another grilling night.

  3. Wendy says

    We love Indian food in our house. Thanks for sharing this delicious recipe 🙂

  4. Julia says

    Made this and froze it. Turned out beautifully! All picky eaters ate joyfully!! Age ranges of pickies: 38 (the 4th child), 15, 12, 8. Thanks Jessica 🙂

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