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!
Check out the recipes below so you can choose the best recipe for yourself!
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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