Wednesday, January 12, 2011

Easy week night tandoori style chicken

I had some boneless skinless chicken breasts that need to be used for dinner last night and it was just me and my son and we both love Indian food so I decided to make a winter version of tandoori chicken.  Normally in the summer I would barbecue this, but it was snowing outside so there was to be no barbecuing.


  • 1/2 cup of plain yogurt
  • 1 teaspoon of ground cumin
  • 1 tablespoon of garam masala
  • 1 garlic clove crushed
  • 1 tablespoon of grated fresh ginger
  • 1 tablespoon of chili powder
  • 1 teaspoon of turmeric

2 boneless skinless chicken breasts

Cut deep slashes into the chicken breasts to help the marinade permeate the meat.

Then mix all the marinade ingredients together and add the chicken.  If you could leave it for a while all the better, but I really did not have much time, so it marinated while the oven heated up.

Heat the oven to 450 and put the chicken breasts on parchment paper on a cookie sheet and cook for about 15 minutes until the chicken is cooked through.

Then turn on the broiler and broil for a few minutes until the chicken has gone a little golden and crispy.

This was delicious served with a light salad and a small baked potato with no butter and a piece of lemon to squeeze.  It's January and like everyone else I am trying to be good. The yogurt coating helps to keep the chicken moist as skinless chicken breasts can be so dry, just do not over cook.

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