Ten-Minute Tandoori Chicken

I don’t have a tandoor oven but I’ve found this is a good way to replicate the traditional Indian dish at home.  I’m calling it ten-minute-tandoori because that’s all the time it will take (or less!) to mix your spices into an overnight marinade for your chicken and pop it into the oven the next day. The chicken will have awesome flavor from the yogurt and blend of spices.  I made this last week along with Carmelized Spicy Green Beans.

DSC_0396

What to buy (serves 2):

  • 2 chicken breasts
  • 4 ounces Greek yogurt
  • 1 teaspoon paprika
  • 1 teaspoon garam masala (or curry powder as a substitute)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground tumeric
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil, plus more for cooking

What to do:

  • to make the marinade, combine yogurt, spices and olive oil
  • spoon marinade over chicken and allow it to sit in the fridge overnight (or for a few hours if that’s all you have!)
  • the next day, preheat oven to 500 degrees
  • place chicken on a baking sheet lined with foil and lightly oiled with olive oil
  • bake for 10-15 minutes until chicken is cooked through and no longer pink
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