Tandoori Chicken Breasts
Transform your dinner routine with these bold and flavorful Tandoori Chicken Breasts, a classic dish that brings the vibrant taste of Indian cuisine straight to your table. This easy recipe features tender chicken breasts marinated in a spiced yogurt mixture infused with aromatic garlic, ginger, and an array of traditional tandoori spices like garam masala, cumin, and paprika. Perfectly grilled or oven-baked to juicy perfection, the chicken develops a smoky, charred exterior while remaining moist inside. With just 15 minutes of prep time and a marinade that can work its magic overnight, this meal is as convenient as it is delicious. Serve these succulent chicken breasts with naan, basmati rice, or a crisp green salad, and finish with a fresh cilantro garnish for a restaurant-quality dish that's ideal for weeknights or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 2 teaspoons Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, garam masala, salt, and vegetable oil to create the marinade.
Using a sharp knife, make small slits on both sides of the chicken breasts. This will help the marinade penetrate deeper and infuse the chicken with flavor.
Add the chicken breasts to the bowl with the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight for the best flavor.
Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking.
If using a grill: Place the marinated chicken breasts directly on the grates. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). If using an oven: Arrange the chicken breasts on a lined baking sheet and bake for 20-25 minutes, flipping halfway through cooking, until fully cooked.
Once cooked, remove the chicken breasts from the grill or oven and let them rest for 5 minutes before serving.
Garnish with freshly chopped cilantro if desired and serve with naan, rice, or a fresh salad.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 241.6 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
