Best 2 Tandoori Chicken Breasts Recipes
Tandoori chicken is a classic Indian dish that is typically made with chicken marinated in yogurt and spices, then grilled in a tandoor oven. The result is a succulent, flavorful chicken with a slightly charred exterior. In this article, we'll share two delicious tandoori chicken breast recipes that you can easily make at home, even if you don't have a tandoor oven. The first recipe uses a traditional yogurt marinade, while the second uses a more modern marinade made with buttermilk and lemon juice. Both recipes are simple to follow and result in tender, juicy chicken that is perfect for a weeknight meal or a special occasion. So, fire up your grill and get ready to enjoy this classic Indian dish!
Here are our top 2 tried and tested recipes!
TANDOORI CHICKEN BREASTS
Make and share this Tandoori Chicken Breasts recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score chicken breasts 3 or 4 times with a sharp knife.
- Place in a med bowl.
- Sprinkle with lemon juice.
- Toss to coat.
- Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
- Add to chicken.
- Coat well with marinade.
- Cover and chill for at least 1 hour or over night.
- Remove chicken from refrigerator 15 minutes before cooking.
- Preheat broiler.
- Line broiler pan with foil.
- Arrange chicken on foil without the chicken touching.
- Brush with remaining marinade.
- Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.
TANDOORI-SPICED CHICKEN BREASTS
Steps:
- Make spice paste:
- Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.
- Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.
- Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.
- Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.
- Make sauce while chicken is broiling:
- Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.
- Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.
Tips:
- To achieve the best flavor, marinate the chicken breasts for at least 30 minutes, but preferably overnight.
- Use a high-quality yogurt for the marinade. Greek yogurt or whole milk yogurt will give the chicken a richer flavor.
- If you don't have a tandoor oven, you can cook the chicken breasts in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Serve the chicken breasts with your favorite Indian sides, such as rice, naan, or raita.
Conclusion:
Tandoori chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and authentic Indian dish that your family and friends will love.
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