About this recipe:An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.
1/2 teaspoon curry powder
1/2 teaspoon crushed chillies, such as Schwartz
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast fillets
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat barbecue for high heat.
In a medium bowl, mix curry powder, crushed chillies, salt, ginger, paprika, cinnamon and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
Brush cooking grate with oil. Place chicken on the barbecue, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
If you're looking for a dairy-free tandoori recipe, this is perfect. But for a more authentic tandoori, try substituting the marinade's water with yoghurt.
This recipe was fantastic it had tasted just like the curry houses, i used it on one chicken breast diced and cooked it with some onion and freshly chopped tomato it was brill thank you for posting it - 28 Sep 2010
Used different ingredients.
this recipe was brill i didn't have any ground cinnamon in the cupboard so i replaced it with the same amount of ground allspice also i used 1 diced chicken breast nd cooked it with some onion, 2 chopped fresh tomatoes and a handful of fine beans chopped it made it into more of a tandoori curry which tasted great - 28 Sep 2010