Easy Tandoori Chicken
Good to Know Try to find chicken breasts of similar size and weight to get the most even results when cooking.
Ingredients
1 cup plain yogurt 1 tablespoon grated garlic 1 tablespoon ground cumin 1 tablespoon paprika 2
teaspoons grated fresh ginger 2 teaspoons lime zest (from 1 large lime)2 teaspoons kosher salt 1 1/2
teaspoons ground coriander 1/2 teaspoon ground turmeric 2 medium (about 8-oz.) boneless, skinless
chicken breasts 1/4 cup roughly chopped fresh cilantro Lime wedges, for serving
Directions
1. Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large
zip lock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to
remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning
occasionally.
2. Preheat oven to 400 º F with top rack 6 inches from broiler. Place chicken on a greased wire rack
fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest
portion registers 130 º F, 15 to 17 minutes. Turn broiler on.
3. Broil chicken until thermometer registers 165 º F, 6 to 7 minutes, basting with reserved yogurt
mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and
let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges.
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