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Tandoori Chicken

Tandoori Chicken


1 (3 1/3 lb) chicken cut into 8ths or 8 chicken thighs
1 1/2 cups Dannon® Plain Yogurt
2 Tbsp. lemon juice
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground coriander
2 Tbsp. fresh chopped cilantro
1 cup jasmine rice, uncooked


1. In a bowl combine yogurt with all the spices. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour.
2. Lightly oil grill and pre-heat 5-10 minutes (or pre-heat broiler). Place marinated chicken pieces on heated grill or broiler pan.
3. Cook chicken 8-10 minutes per side basting occasionally with juices. Serve chicken over jasmine rice sprinkled with cilantro.


4 servings


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