Tandoori Chicken with Quinoa

Prep Time 15 min

Cook Time 25 min

Total Time 40 mins


    For the Chicken

    • 3/4 cup plain Greek yogurt
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 tablespoon paprika
    • 2 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/4 teaspoon cardamom
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 1/4 pound boneless, skinless chicken breasts

    For the Quinoa

    • 2 Tbsp olive oil
    • 1 clove garlic
    • 1 cup quinoa
    • 2 cups chicken broth


    1. In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
    2. Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
    3. Prepare quinoa. Saute garlic in olive oil for a minute; add quinoa and lightly toast in oil. Add chicken broth and simmer until liquid is absorbed; 12-15 minutes.
    4. Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
    5. NOTE: I used my pretty adorable round skewers and although I love the way they look for serving, it is just so much easier to use regular skewers. I use two skewers for each set and you completely avoid the problem of your food turning on the skewers (as it did with these!).
    6. Serve over quinoa; accompany with fresh peas or any colorful vegetable.
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