Best 2 Tandoori Chicken Breast Recipes

Tandoori chicken breast is a flavorful and succulent dish that is sure to impress your taste buds. This classic Indian dish is traditionally made with chicken marinated in yogurt and spices, then grilled in a tandoor oven. However, this recipe provides an easy and convenient way to enjoy tandoori chicken breast in the comfort of your own home.

In this article, you'll find two mouthwatering recipes for tandoori chicken breast: one for a traditional marinade and one for a quick and easy marinade. Both recipes use simple ingredients that are easily accessible, making them perfect for busy home cooks.

The traditional marinade includes a blend of yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, red chili powder, and lemon juice. This marinade imparts a rich and aromatic flavor to the chicken, making it incredibly tender and juicy.

The quick and easy marinade, on the other hand, uses a combination of yogurt, tikka masala paste, lemon juice, and salt. This marinade is perfect for those who are short on time or prefer a less complex flavor profile.

Both recipes provide detailed instructions on how to prepare the marinade, marinate the chicken, and cook it to perfection. Whether you choose the traditional or the quick and easy marinade, you're sure to end up with a delicious and satisfying tandoori chicken breast that will transport your taste buds to the streets of India.

Here are our top 2 tried and tested recipes!

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Steps:

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

TANDOORI CHICKEN BREAST

Tandoori Chicken Breast image

Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.

Provided by vpecchia

Categories World Cuisine Recipes Asian Indian

Time 4h35m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons tandoori masala powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon amchur powder
½ teaspoon cayenne pepper, or to taste
1 ½ pounds chicken breasts
½ cup whole-milk buttermilk

Steps:

Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 3.2 g, Cholesterol 66.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 82 mg, Sugar 0.4 g

Tips:

Use boneless, skinless chicken breasts: This will make the chicken cook more evenly and prevent it from drying out.
Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the spices.
Use a high-quality yogurt: This will make the chicken more tender and flavorful.
Don't overcrowd the pan: This will prevent the chicken from cooking evenly.
Cook the chicken over medium heat: This will help the chicken cook through without burning.
Serve the chicken immediately: This will ensure that the chicken is juicy and flavorful.

Conclusion:

Tandoori chicken breast is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and tender, juicy meat, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give tandoori chicken breast a try!