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Tandoori Chicken

Becky Johnson chicken recipe

  • Tandoori Chicken Recipe2 cups plain whole-milk Greek-style yogurt
  • Juice of 1 lime
  • 2 tbsp Home Cook’s Pantry Tandoori Masala
  • 2 lbs boneless, skinless chicken breasts
  • minced cilantro for garnish
  • 1/2 red onion for garnish

Preheat broiler; place rack about 6 inches from heat element. Combine yogurt, Tandoori Masala and half the lime juice in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 1 hour.

Line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan (1-2 inches apart), reserving marinade in bowl. Broil 3 to 4 minutes, or until lightly browned. Turn chicken with tongs, and spoon remaining marinade over. Broil 3 to 4 minutes, or until lightly browned and internal temperature reaches 165°. Garnish with cilantro and onions, add remaining lime juice over chicken and serve, spooning the cooked marinade over meat. Serve with rice.

Yields 4 servings.


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