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Tandoori-Dijon Chicken

Tandoori refers to a cooking method used throughout India in which food is cooked quickly in a special oven (a tandoor) at more than 500F. This dish is also very tasty cold so you may want to make a double batch and save the rest to slice into sandwiches or toss with cooked vegetables into a sweet-and-sour pasta salad. Make sure you allow time to marinate the chicken overnight.

Tandoori-Dijon Chicken

Servings 6


  • ½ cup + 4 tablespoons plain non-fat yogurt
  • 2 tablespoons grated peeled gingerroot
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 pounds skinless chicken thighs


  • To prepare the marinade, in a gallon-size sealable plastic bag, combine the yogurt, gingerroot, vinegar, mustard, cumin, cinnamon and cayenne; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2-3 hours, but it is best overnight.
  • When ready to cook: Drain and discard the marinade.
  • Spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken 6-8" from the heat, turning occasionally, until cooked through, 15-20 minutes. 
  • Notes


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