Tandoori Style Chicken Breast

1. Prepare the Tandoori Marinade

In a bowl, combine the yogurt, paprika, cumin, coriander, turmeric, ginger, salt, microplaned garlic, and lemon juice. Mix well until all spices are evenly distributed.

2. Marinate the Chicken

Apply the tandoori marinade to the flesh side of the chicken breasts only, ensuring that the skin side is kept clean and dry. Place the marinated chicken in a sealed container and refrigerate for at least 2 hours, or even better, for a full day.

3. Cook the Chicken

Preheat the oven to 450F on the convection setting. Heat a heavy-bottomed, oven safe, pan over medium-low heat. Once hot, add the oil. Pat the skin side of the thighs dry with a paper towel and place the chicken breasts in the pan skin-side down. Press down on the chicken with a spatula to ensure all parts of the skin are in contact with the pan for even rendering and crisping. After a few minutes, place the pan in the oven. Cook the chicken in the pan for about 8-10 minutes, then turn the broiler on and slightly char the chicken until it's finished cooking.

4. Rest the Chicken

Remove the pan from the oven and allow the chicken to rest for about 5 minutes before serving. This resting period locks in the juices, ensuring a moist and tender chicken breast.

5. Serve

Serve your Tandoori Chicken with a side of basmati rice and cucumber yogurt salad for a complete and satisfying meal.