Oven-Broiled Tandoori Chicken
This salt-free tandoori chicken is simple, flavorful, and easy to make at home. A yogurt-based marinade keeps the chicken tender while spices bring depth without relying on home.
Serves 4 | Prep: 15 minutes + marinating | Cook: 15 minutes
Ingredients
2 boneless, skinless chicken breasts
1 cup plain yogurt
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp + 1 tsp salt-free curry powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp cayenne pepper (optional)
1 1/2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
Instructions
Cut the chicken into evenly sized pieces.
In a bowl, combine the yogurt, olive oil, garlic, ginger, spices, lime juice, and cilantro.
Add the chicken and coat well. Cover and refrigerate for at least 3 hours, or preferably overnight, to deepen the flavor and ensure tenderness.
Remove the chicken from the refrigerator 15–20 minutes before cooking.
Preheat the broiler.
Arrange the chicken in a single layer about 4 inches from the heat source.
Broil for 6–7 minutes, turn, and cook another 6–7 minutes, until the chicken is lightly charred and the internal temperature reaches 165°F (74 °C)
If excess liquid collects, carefully spoon it off to help the chicken brown.
Serve hot.
Cook’s Note
This also works well on the grill. Cook over medium-high heat, turning occasionally, until lightly charred and cooked through. A longer marinade gives deeper flavor.
Looking for more ideas? Try the Lemon Chicken with Spinach or the Roasted Half Chicken