Easy Tandoori Chicken


Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 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


  1. 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.

  2. 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.

  3. 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 and serve with lime wedges.

  • Active:
  • Total (includes chilling):

  • Try to find chicken breasts of similar size and weight to get the most even results when cooking.
  • Yield: 4

Nutritional Information

Calories per serving: 192
Fat per serving: 6g
Saturated fat per serving: 2g
Cholesterol per serving: 91mg
Fiber per serving: 2g
Protein per serving: 28g
Carbohydrates per serving: 6g
Sodium per serving: 804mg
Iron per serving: 1mg
Calcium per serving: 104mg

This Recipe Is

Julia Levy