Photo of Grilled Tandoori-Style Chicken & Vegetables by WW

Grilled Tandoori-Style Chicken & Vegetables

Total Time
2 hr 1 min
45 min
16 min
Marinate this chicken in 30 minutes to make this intensely flavored one-dish dinner. For the best flavor, make sure your spices are fresh (and not something you’ve had stashed in the back of the cabinet for a while!). This chicken gets its name from the vessel that is used traditionally used to cook it in the dish's country of origin: the tandoor. A tandoor is used in Asia, India, the Middle East and parts of China is a cylindrical oven made of clay that is known for keeping a high, consistent temperature for several hours without using any fuel.


Dried ground coriander

2 tsp

Ground cumin

2 tsp

Garam masala

2 tsp


2 tsp

Ground turmeric

1 tsp

Cayenne pepper

½ tsp

Plain fat free yogurt


Fresh lemon juice

¼ cup(s)

Ginger root

1 Tbsp, fresh, peeled and finely chopped


2 medium clove(s), chopped

Table salt

1½ tsp, or to taste

Uncooked boneless skinless chicken breast

1 pound(s), (four 4 oz pieces - or if you prefer, use thin cutlets)

Uncooked zucchini

1 medium, cut diagonally into 1/4-inch slices

Summer squash

1 medium, cut diagonally into 1/4-inch slices

Sweet red pepper(s)

1 medium, cored and cut into 8 wedges

Vegetable oil

1 Tbsp, divided


½ medium, cut in 4 wedges


  1. Combine coriander, cumin, garam masala, paprika, turmeric, and cayenne in a small skillet; toast over medium-low heat, stirring occasionally, until fragrant, about 1 minute. Remove from heat; let cool.
  2. Set aside 1 tsp of cooled spice mixture; add the rest of spice mixture to a blender with yogurt, lemon juice, ginger, garlic, and salt; puree.
  3. Arrange chicken in a large glass bowl (or gallon-size zip-close plastic bag) and add marinade. Massage marinade into chicken; cover and let sit at room temperature for 30-60 minutes.
  4. Meanwhile, put vegetables in a large bowl; toss with 2 tsp oil, reserved spice mixture and pinch salt (optional).
  5. Heat a grill pan over medium-high heat until nearly smoking. Arrange vegetables on pan; cook until barely tender, flipping once, 3 minutes per side. Transfer to a platter; keep warm. (You can also cook this on an outdoor grill.)
  6. Brush remaining 1 tsp oil over grill pan. Remove chicken from marinade, leaving behind as much excess marinade as possible; place on grill. Cook, flipping once, about 6 minutes per side, until a thermometer inserted into side of chicken registers 165°F. Serve with lemon wedges.
  7. Serving size: 1 chicken breast and 1 cup vegetables