Quick and Healthy Tandoori Chicken
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To prepare this popular Indian chicken, you don't need a tandoori oven; your oven will do the job just fine on the grill. The chicken breast is marinated in natural yogurt and spices, including Indian curry, and after frying, it turns out very juicy and flavorful. Fry it until lightly charred – it's delicious! The finishing touch is fresh cilantro. Sprinkle it over the chicken and serve with rice and a vegetable side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (about 700g total)
- 2 cups low-fat natural yogurt
- 2 tablespoons lemon juice
- 1 tbsp. curry powder
- 2 tsp finely grated fresh ginger
- 1 clove garlic, finely grated
- 2 tbsp chopped fresh cilantro
- Rice and baked cauliflower, for serving
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Cooking the dish according to the recipe:
- Place the chicken breasts between two pieces of plastic wrap and pound them until they are just under 1 cm thick.
- In a medium bowl, combine yogurt, lemon juice, curry powder, ginger, garlic, and 1 teaspoon salt. Make 5 shallow diagonal slits on both sides of each chicken breast. Place the breasts in the bowl with the yogurt mixture and toss to combine. Let sit at room temperature for 15 minutes.
- Preheat the oven to grill mode and position the rack 10 cm from the heating element. Line a baking sheet or skillet with foil.
- Remove the chicken from the marinade and discard the marinade. Place the chicken on a baking sheet or in a skillet. Grill, turning once halfway through, until the chicken is firm, charred, and no longer pink, 10 to 12 minutes.
- Let cool for a few minutes. Sprinkle with cilantro and serve with rice and baked cauliflower or any other vegetable side dish.
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