Tandoori Chicken


1/2 cup plain yogurt
4 cloves garlic, minced
1/4 cup onion, minced
1 tablespoon fresh ginger, minced
1/3 cup fresh lime juice
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
6 large chicken breast halves on the bone, skin removed

Lime wedges, onion rings, for garnish if desired


In a large bowl, whisk together yogurt, garlic, ginger, lime juice and spices.

Place chicken in large zip-top plastic bag. Add the yogurt marinade and seal the bag. Turn the plastic bag over several times to coat each piece of chicken with marinade. Refrigerate for 12 to 24 hours.

Preheat oven to 375°F.

Remove chicken pieces from marinade and place on a parchment-lined baking sheet. Bake chicken for about 45 minutes or until done, basting often with remaining marinade.

Serve chicken on a platter surrounded with a few lime wedges and onion rings, if desired.

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