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.