Here is my easy recipe for tandoori chicken. I used boneless, skinless chicken breasts, because you are supposed to use skinless chicken, and we always have these hand. You can also use boneless skinless thighs, or bone in chicken, just make sure to remove the skin before placing it in the tandoori marinade. You should also prick the chicken with a fork, or put slits in the chicken so that the marinade can get inside the meat. I liked stabbing the chicken with a fork better, you can take out some aggression, and it creates more areas for the marinade to enter. This is also the first recipe I created for my blog. I have since removed it, because I didn’t have a photo. Back then, I didn’t realize the importance of food photos, I just started off using my blog as a place to store my recipes. It’s amazing what has happened in a little over a year. I hope this year, I can learn as much as I did last year, about blogging, photography and cooking. For this chicken, I used a new Greek yogurt, Voskos. Thanks to Voskos for sending me some samples of your products. They were all great!
Yield: Serves 4
4 boneless skinless chicken breasts, cut in half
1 cup full fat Greek Yogurt
1 tablespoon smoked paprika
1 teaspoon ground ginger
1 teaspoon garam masala
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lemon juice
Prepare chicken by pricking it with a fork to create holes for the marinade to get into the chicken breasts. Then combine all ingredients, except chicken in a large bowl. Mix well. Add chicken and marinate for 2-3 hours, or overnight, refrigerated.
Preheat oven to highest temperature, for me that's 550 degrees. Bake chicken on wire rack over baking dish until golden and internal temperature is 165 degrees. You can also prepare this chicken on the grill.
To get the chicken a little more charred, I turned the broiler on high in the last few minutes of cooking, while watching carefully, so I didn't burn it.
