Grilled Tandoori Turkey Tenderloin Recipe

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30 mins (prep 15, cooking 15)
16 ingredients
4 servings
This is a fun rendition of Tandoori. It is adapted from a recipe in Cuisine At Home seven years ago. Since most people don't have a tandoor; a wood clay oven, similar results can be obtained by grilling the turkey on high heat. Don't be put off by the amount of spices used. Combined with the yogurt and sour cream for the marinade the spices are what make this dish. Chicken breasts can be substituted for the turkey. I served the Tandoori with peach ginger chutney and cucumber mint raita to cut some of the heat. Links to both recipes are provided. As a side vegetable I served grilled squash and red pepper. I also served freshly baked Afgan Naan bread. For a wine I chose a Jacuzzi Family Vineyards 2010 Arneis. Slightly chilled it has hints of lime and spearmint which complimented the Tandoorin nicley

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Serving Size (169.71 g)
Servings 4
Amount per Serving
Calories 200.66 Calories from Fat 47.79
% Daily Value *
Total Fat 5.31g 32.67%
Saturated Fat 1.96g 39.28%
Trans Fat 0.01g %
Cholesterol 83.86mg 111.82%
Sodium 1099.23mg 183.21%
Total Carbohydrate 8.96g 11.95%
Dietary Fiber 1.72 g 27.55%
Sugars 3.47 g %
Protein 29.49g 235.89%
Vitamin A 797.68IU% Vitamin C 1.22mg%
Calcium 103.45mg% Iron 4.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
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