Chicken Tandori with Chavrie Goat Cheese

The tandoori masala provides all the flavor and spiciness needed for this Chicken Tandori with Chavrie Goat Cheese, which counteracts it with a tangy, creamy texture. Flavorful, grilled, Indian spiced chicken, crispy minced onion and turmeric can even be piled onto yogurt topped naan flatbreads!

30 mins
Chavrie Pyramid Original Goat Cheese


For Marinade:
  • 2 Oz. Vegetable oil
  • ½ C Minced onion
  • ½ tsp. Chopped ginger
  • 2 Tbsp. Curry powder
  • ½ tsp. Turmeric
  • 2 oz. Coconut milk
  • 1 pkg. Chavrie Goat Cheese
For Chicken Skewers:
  • 1 ea. Boneless skinless chicken breast
  • 20 ea. 9 inch Bamboo skewers


For Marinade:
  1. Sweat onions in vegetable oil until tender (without color) in a heavy gauge sauce pot
  2. Add the remaining ingredients. Bring to a boil.
  3. Remove from the heat and let stand for twenty minutes
  4. Strain the mixture to remove any large particles of onion and refrigerate
For Chicken Skewers:
  1. Place Chicken breast in the freezer for 2 hours to partially freeze and firm.This will make it much easier to slice in even thin strips
  2. Slice the chicken breast lengthwise about 1/8 inch thick
  3. Thread the chicken strips on skewers
  4. Brush the tandori marinade on both sides of the chicken and refrigerate for two hours or overnight
  5. Grill for 2-3 minutes on each side on the hottest portion of the grill