Traditionally, tandoori chicken is cooked in a clay oven heated by charcoal or wood, called a tandoor. When cooking, juices from the chicken would drip onto the hot charcoal, giving the meat its unique smoky flavour. A simple tandoori marinade infuses chicken with aromatic flavours in this creative twist on a popular and tasty Indian dish. Juicy and mildly spiced chicken is the perfect flatbread topper to complement the vibrant and delicious, sweet and spicy layers of flavours. To make it a quick-and-easy assembled meal, prep all the ingredients a day ahead when marinating the chicken.
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Frozen asset
If you’re short on time, you can use the convenient frozen squash cubes that many grocery stores now carry in the frozen vegetable section.
- 2 Tbsp (30 mL) ground cumin
- 1Tbsp (15 mL) ground cardamon
- 1 Tbsp (15mL) ground coriander
- 2 tsp (10 mL) ground black pepper
- 2 tsp (10 mL) ground cinnamon
- 1 tsp (5 mL) ground cloves
- 1 tsp (5 mL) ground nutmeg
Combine spices together and store for up to 3 months in an airtight glass container in a cool, dark, and dry place.
Makes 6 Tbsp (80 mL)
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This collection was originally published in the October 2025 issue of alive magazine.