Tea Smoked Tandoori Chicken with Cucumber Salad

90 minutes + 4 hours marination time

Makes 4 - 6servings

Tea Smoked Tandoori Chicken with Cucumber Salad   Recipe
Club Noor

by Saba Wahid

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4 chicken breasts

½ tsp  kosher salt

1 tsp  red chili powder

4 tbsp  lemon juice

1 cup  plain yogurt

¾ cup  heavy cream

tbsp  ginger paste

tbsp  garlic paste

1 tsp  cumin powder

½ tsp garam masala

1 tsp  saffron

For Smoking:

6 tbsp  loose jasmine tea

½ tbsp  sugar

½ tbsp flour

2 large  cucumbers, (sliced length wise into strips)

1 tomato seeded, (cut into long thin strips)

1 small onion (sliced into long thin strips)

1 jalapeno or green chili, (seeded and finely diced)

2 cloves  garlic, (finely minced)

½ lime(juiced)

¼ tsp  crushed red pepper

salt and pepper to taste

4 tbsp  cilantro, (minced)

3 tbsp  Noor Oil



Excellent fusion of aromatic tandoori chicken within a smoky tea flavor, served with a fresh, appetizing salad. 

Steps Involved:

For the spice rub: 

In a small bowl, combine salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken breasts. Set the chicken aside for 15 minutes to let the flavors infuse into the chicken.

For the tandoori sauce:

In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. 

Rub the sauce evenly over the chicken breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours. 

While the chicken is marinating, prepare the cucumber salad. Dice the jalapeno/ chili and garlic and add to a medium-sized bowl. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Next whisk in 3 tablespoons Noor Oil. Set aside. 

Add the cucumber, tomato, and onion strips to the dressing and stir together. Finely chop the cilantro and add it to the bowl. Stir well to combine. Place it in the fridge to set in for a couple hours.

When the chicken is well marinated, preheat the grill to a medium high temperature; coat the chicken generously with Noor Oil and cook chicken for 25 minutes. 

While the chicken cooks, line an old baking pan with foil, and a baking rack. Add ½ tablespoons of sugar and ½ tablespoons of flour to the bottom of the pan and sprinkle with 6 tablespoons of Jasmine Tea.

Remove the chicken now from the grill and transfer to the rack, cover with foil and smoke for 10 minutes at a medium temperature on the grill, being careful not to let the sugar and flour burn at the bottom. 

Remove the pan from the grill, carefully open the foil, allow the smoke to escape, and let the chicken rest for a few minutes before it is served.


Serve the sliced chicken with the fresh cucumber salad and enjoy.

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