Grilled Tandoori Chicken Supreme

Grilled Tandoori Chicken Supreme
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 3:10 Total Time


Add all
  • 4

    skinless chicken supremes

  • 3

    lemon (juice)

  • tandoori paste

  • 0.500

    onion, chopped

  • 4

    cloves of garlic

  • 1 Tbsp.
    (15 mL)

    fresh ginger, grated

  • 1 Tbsp.
    (15 mL)

    coriander seeds

  • 1 Tbsp.
    (15 mL)

    cumin seeds

  • 1

    lemons (juice and zest)

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)


  • cayenne pepper to taste

  • 1 cup
    (250 mL)

    plain yogurt (Mediterranean style)

  • 4 drops

    food colouring (optional)


Brush chicken with lemon juice and place in the refrigerator for 30 minutes.

Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained.

Add paprika, Cayenne pepper, yogurt and food colouring to the paste.

Add chicken and let marinate from two hours to overnight in the refrigerator.

Preheat BBQ.

Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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