13 minutes
A quick and easy recipe for Tandoori-style chicken marinated in yogurt and spices, then broiled or grilled to perfection.
1. Marinate Chicken
In a large bowl, mix together the yogurt, ginger, garlic, paprika, coriander, half the lime juice, salt, and black pepper. Coat the chicken breasts in the yogurt mixture and allow to marinate for 5 to 60 minutes, depending on your available time.
2. Broil Chicken
Preheat the broiler or prepare the grill. If broiling, line a baking sheet with aluminum foil. Place the chicken, underside up, on the prepared baking sheet, shaking off excess marinade. Broil for 3 to 4 minutes, until lightly browned. Flip the chicken, spoon on any remaining marinade, and broil for another 3 to 4 minutes until the other side is lightly browned and the chicken is cooked through.
3. Grill Chicken (alternative method)
If grilling, reduce the marinade by half before coating the chicken. Grill the chicken breasts for 3 to 4 minutes on each side, occasionally basting with marinade, until browned and fully cooked.
4. Garnish and Serve
Garnish the chicken with minced cilantro and drizzle with the remaining lime juice. Serve the chicken hot, spooning any cooked marinade over the meat, and if desired, over rice.
Ideally, let the chicken marinate for at least a few hours, or overnight if possible, for the best flavor and tenderness.
To mimic the heat of a tandoor oven, cook the chicken at the highest temperature your oven or grill can achieve for a proper char and smoky flavor.
Use fresh, high-quality spices for the most robust flavor. Toasting and grinding whole spices yourself can elevate the dish significantly.
Allow the chicken to rest after cooking to ensure the juices redistribute, making it juicier and more flavorful.
Use full-fat Greek yogurt for the marinade to ensure better flavor penetration and a richer texture.
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