Tandoori chicken was never been so easy to make, now you can enjoy spicy Tandoori chicken at home with this simple recipe!
1 cup plain yogurt
1 tablespoon grated garlic
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons grated fresh ginger
2 teaspoons lime zest (from 1 large lime)
2 teaspoons kosher salt
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 medium (about 8-oz.) boneless, skinless chicken breasts
1/4 cup roughly chopped fresh cilantro
Lime wedges, for serving
Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture.
Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally.
Preheat oven to 400ºF with top rack 6 inches from broiler.
Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes.
Turn broiler on.
Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.)
Remove from oven and let rest for 5 to 10 minutes.
Cut chicken into large chunks. Sprinkle with cilantro.
Serve with lime wedges.