Chicken in Tandoori BBQ Sauce with Scallion Blini


Here is a fun way of having chicken – with tandoori bbq sauce.  I was inspired to make this dish because my hubby loves tandoori chicken.  I am glad I made it since he really enjoyed the flavors of the sauce on the chicken.  My only comment is that you can totally skip the blinis and have it with corn tortillas, inside a pita pocket or as a burger.   I felt that the blini recipe that I used was too heavy- next time I might either use a lighter blini recipe or go with the food truck inspiration and serve on top of corn tortillas.

The original recipe is from Aarti Paarti and can be found here.



Chicken in Tandoori BBQ Sauce with Scallion Blini

Yield: 6-8 servings


Chicken in Tandoori BBQ

  • 3 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoon ground coriander
  • salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 small onion, finely diced
  • 6 cloves garlic, thinly sliced
  • 2 tablespoon minced freshly peeled ginger
  • 4 tablespoons tandoori masala powder
  • up to 4 cups water
  • 4 tbsp tomato paste
  • 4 tablespoons molasses
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon light brown sugar
  • 2 tablespoon freshly chopped cilantro


  • 2 cup all-purpose flour
  • 3 teaspoons baking powder
  • pinch kosher salt
  • 10 oz lebni (drained plain yogurt)
  • 6 large eggs
  • 1/2 cup milk
  • 4 scallions, finely chopped
  • Butter, for cooking blini


The method of cooking is taken directly from here with my minor adjustments to the recipe.  To get the original recipe, click here.

Chicken in Tandoori BBQ

Preheat the oven to 375 degrees F.

On a baking sheet with sides, add the chicken breasts, olive oil, ground coriander and salt and pepper, to taste, and toss to coat. Roast the chicken in the oven until cooked through, about 30 minutes, and an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the thigh.

Meanwhile, in a large, deep saute pan over medium heat, melt the butter and add the onions, garlic, ginger and a sprinkling of salt. Saute until the onions are soft and translucent. Add the tandoori masala powder and saute a couple minutes until you can really smell the spices. Don’t let the onions brown or stick to the bottom of the pot. Mix in the tomato paste in 1 cup of water and stir in with 2 additional cups of water , molasses, lemon juice, vinegar and brown sugar. Simmer until thickened, about 15 to 20 minutes. Season with salt and pepper, to taste, and stir in the chopped cilantro. (Sauce can be made a day ahead and reheated to serve.) If the sauce gets too thick, stir in a more water until the desired consistency is reached.

Remove the chicken from the oven to a cutting board and allow it to rest for a few minutes. Slice into 1/2-inch strips and toss it into the sauce. Keep warm.

To serve, arrange the hot blini on a serving platter and top with the tandoori chicken. Garnish with scallions and serve.

Whisk the flour, baking powder, and salt together in a small bowl. In a medium bowl, whisk the lebni, eggs, and milk until combined. Whisk the flour mixture into the lebni mixture until incorporated, then stir in the scallions.

Heat a griddle over medium-low heat until hot. Lightly brush with butter, then drop heaping tablespoons of the batter onto the griddle. Cook until the bottoms are golden brown and edges of the blini start to dry, about 2 to 3 minutes. Flip the blini and cook until the underside is golden brown, about 1 minute more. Repeat with remaining batter.


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