Tasty Tandoori Grilled Chicken with Peach Salsa
Prep Time
15 minutes
Cook Time
15 minutes


3/4 cup (175 ml) plain yogurt
1 1/2 tsp (7 ml) garam masala spice
1/2 tsp (2 ml) ground turmeric
3 cloves garlic, minced
1 tbsp (15 ml) finely grated ginger
1/4 tsp (1 ml) salt
freshly ground pepper
1 lb (500 g) boneless, skinless chicken breast
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) cayenne pepper
3 tbsp (45 ml) lemon juice, about 1 lemon
Peach Salsa
2 large peaches, pitted and cut into 1/2-inch (1 cm) pieces
2 tbsp (30 ml) finely chopped red pepper
2 tbsp (30 ml) finely chopped red onion
1/4 tsp (1 ml) red chili flakes
1/4 tsp (1 ml) salt
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) finely chopped fresh coriander or parsley


  1. In a medium bowl, stir together yogurt with garam masala, turmeric, garlic, ginger, salt, and pepper.
  1. Place chicken in a dish, just large enough to hold it.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken to allow marinade to penetrate. Sprinkle with salt and cayenne. Sprinkle lemon juice, ensuring it gets into slashes.
  3. Pour yogurt marinade over chicken, turning to coat.
  4. Cover, refrigerate, and marinate for at least 2 hours, perferably overnight.
Peach Salsa
  1. Place chopped peaches in a bowl along with red pepper, red onion, chili flakes, and salt; stir. Add lime juice and coriander. Refrigerate if not using right away.
  1. Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill.
  2. Barbecue for 10-13 minutes, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of the grill, if necessary. Cook until chicken is cooked through or a meat thermometer inserted into the thickest part of the chicken reads and internal temperature of 165F (74C).
  3. Serve with peach salsa and other desired vegetables.